Quote:
Originally Posted by mcjaredsandwich
**** man I was just askin thats gotta be a big ice chest. never been deer hunting. You cut it up before you put it in there? Or whole?
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120 quart ice chest will do it. Quarter it while it's still on the skinning rack and put it in the ice chest. Some people cut the backstrap and tenderloins and throw the rib cage away. I usually keep the ribs unless it got busted up from the shot.