thanks for that tip - never thought to just have them hold it a week;
good idea & would be easy to know I get mine (marked) back to finish processing!

Drama queen... No

Smart yes. Telling some one they can hang deer in a walk in for 7-8 days skin on is like saying just keep adding powder.

Not all coolers are created equal and many don't get below 45 degrees.

Again I've seen elk, mulie and WT carcass spoil in 45 degrees

Skin holds a lot of heat

45 dg is unacceptable fda mandates 41dg or lower
38 being ideal

That's my point.... Now go check ranch walk in coolers in October and Nov.

Most ranch coolers don't get that low. Many hover between 40-45.

One of my friends lost an elk two years ago at 41 degrees. Hide retains lots of heat

We had ours at around 35-37 but sometimes it was kind of hard when you open the door a lot with the weather being in the mid 60's the way it is around here sometimes.
Once again i will say that meat last a lot longer than you think and that keeping the skin on does not retain heat like you think it does after it is cooled off and with that being said we always skinned them as soon as we could until the hanging racks where full.

im talking about processing and cold storage facilities, pretty sure they have to meet state guidlines

Not as much on deer only places but where they do beef there are alot of BS to have to deal with .

yes elk even left laying in freezing weather can spoil, the side to the ground will hold a lot of heat. buuuuuuuut were talking about whitetail deer. little bitty things they are and cool down pretty darn quick

Yelp, you can most definitely tell the difference when you walk in

Then state commercial.....there is a huge difference

pretty sure i said processor 50 times in this post, sometimes i think you like to argue for the sake of arguing. but im pretty sure youll come back quoting the one time i said walk in cooler

2/4 ranches I hunt have walk on coolers

Actually you said it a couple times

i did say 33-40 dg

lol

Lol yes, yes you did.

Two years ago I about lost my mulie cape. I caped the skull and just hung it in the walkin and didn't think much else about it. 12 hours later Buddy said you turn that cape inside out? I hadn't..put my hand in side and it was still warm, turned it inside out and it turned out ok. But was close.

Only two cooler/freezers I have experience with would freeze if you set them too low. If you walk in cooler cant keep it cool enough to hang a deer then why have it?

Aging meat is not only a process in drying out/intensifying flavor. Proteases in the meat will start to break down the meat. This will happen in varying degrees until frozen or the protein is denatured.

To those that have said that it doesn't happen in venison...well, that is just flat out wrong. Beef is not the only meat that has endogenous proteases.

i was thinking the same thing, i mention walk in cooler with one that works in mind. didnt know we had to go round in round about a cooler not cooling correctly. why would i hang my deer in a cooler that doesnt work. pointless arguing

Hanging a deer to chill it is one thing, leaving it for several days to a week is another.

If your walkin gets that low constantly that's great but alot won't get below 40 for extended periods, which is normally ok as long as you where able to get it chilled. Late Nov and Dec normally not a problem but early season becareful.

Think of it like stacking fresh hot quarters in an ice chest. I'd you don't leave a little space the entire quarter might not chill. Same thing with skin on.

More or less just watch it and becareful.

any body ever use a coolbot on a ac unit and make a homemade walk in cooler ?

I will go a week drain water fill back up with ice. If you guys saw how real Germans age meat you would be sick looking at it trust me. I see it every year but it turns out some of the best meat you will ever eat.

I have hung them in cooler for 14 days. Yes the meat with blue skin gets dark . And you loose some when cutting it up but its worth it. It's the best way to age the meat. When temps are cold enough here in texas I've hung then under cover for week and it works great. Fresh meat keeps better then most would think.