How long can quartered deer be kept on ice?

A week easy, I've gone close to two but that is as much as I'd go.

Some say to keep draining the water off and add ice to the ice chest.

That is what I do.

Where is the backstrap?

I don't go longer than a week.

Keep the meat from soaking. Bacteria grows faster with the moisture.

no more than four days for me constantly add ice every day and leave the plug off and slightly tilted so excess water drains off.

Ha. Backstrap and tenders are in the cooler too

I keep plug cracked and add ice everyday until it’s flowing clear. Then to processing. Normally about 4-5 days

Elevate one side, open drain plug and add ice every day. I’ve gone a week

I’m on day 6. Haven’t been draining but have dumped and changed ice every day — think I’m alright?

Yes

Everyday. your good. I will also put an old refrigerator rack to keep the meat off the bottom. Less discoloring and blood in the water like that.

Not sure about in a cooler with ice but my mule deer was just processed after hanging 13 days. He is tasty and tender, was pretty rutted up when I harvested him.
Our elk hung for 12 days . We do have a nice cold garage and very low humidity up here.

I keep the 1/4 deer on ice for at least 7 days. I layer of ice about 10" deep a commercial trash bag between the meat and ice. I drain the water every day, sometime more often and make every effort to keep the meat out of the water.

The debate goes on about deer meat being kept on ice, or ice and water. It is really a personal choice. What causes meat to spoil is the temp getting to high, not wheather or not the meat is in the water. The water does help if the game is blood shot. As long as your deer does not spoil, there is not a right or wrong to this.

We just got a walk in cooler this year, going to see if it makes a difference. Usually do what most have already said, layer the bottom of the ice chest with ice, throw the meat in, cover with ice, leave the drain open, add ice every day for about 5 days.

I go up to 2 weeks on ice, on a rack out of the water.

On ice is what I've always done, but I'm not sure why. I wouldn't dream of going to the store, buying a couple of slabs of ribs, several roasts, a whole prime rib and a whole loin, unwrapping them and throwing them into an ice chest soaking in water for several days.

What you buy at the store has already been aged some. Fresh deer meat needs to be aged before processing and frozen for storage. Not everyone has a walk in cooler to hang the meat, so use the ice chest with ice.

I keep mine on ice from 1 to 2 weeks.

That meat has been aged a couple weeks before it hits your fridge.

Guys.... he's talking about leaving it under water.....

I haven't seen a single person say they soak their meat underwater.

A quality cooler and not letting the meat sit in melted water. A week or more if you keep it dry.