I'm not the smartest guy on the forum but.... you really need to reread this thread sir.

Depends on if your pressed for time? usually went we get home from hunt on sundays, not retired yet, i wait 2 day of quartered meat cooling and bleeding out in ice. keep in shed or garage out of sun! 3rd i start deboning all meat, keep separte in dish pans or clean containers in fridge. Backstraps, tenders, or other good cuts all get wrapped label freeze those.
All other cuts, meat from neck bones some ribs if its a big deer, other small cuts all go in one container to grind. Thats usually day 3 or day 4.
Then wife and I if its cool that day or night grinding begins.

All i all, i find by leaving the set in the blood water release some of gaming flavor if you call it, i dont taste it, then again i dont drive out town showing off my kill in 83 deg wx like some kids do today!

After doing it for over 35 years its second nature!



hunt safe...