When you guys shoot a deer, where and how much do you work on it? As in, do most of you guys shoot one, dress it in the field, quarter it out at camp and then finish all of the cutting at home? That's how I use to do it when I had a lease, however all I hunt now is public land. I just got a shop built so I'm thinking if I shoot a deer I can field dress it, then bring it home and hang it in the shop and start cutting out the meat. I went to Walmart today to try and buy a cheap plastic pool to catch any scraps or blood, but it appears I'll have to wait until next year as they are long gone.

So for you guys that don't have a camp to dress your deer what have you found that works best for you when taking it home? The public land I hunt is about a 45 minute drive if that matters.

Thanks.

Last year I got a deer in public land. I gutted right after shot. Dragged it about a mile and threw bags of ice in the cavity and around it. Drove an hour and a half home and stopped once to make sure the ice was still frozen... hung up in my suburban garage and processed the rest there.

I live where I shoot them so everything is done here.

we gut and quarter in camp, it's 180 miles back to the house. Buy one of the blue 55 gallon drums, cut it in half, cut some slots in it for handles, and haul your guts and scrap with that. Better and stronger than any pool. Just my 2 cents.

Gut it where it falls. Hang it in a tree and quarter it up. Put the quarters in the cooler and take it home for final processing.

I used to do all my own processing. I have always gutted in the field or designate spot and still do that today. Now days I take skin and quarter then put in an old fridge in the barn. After a few days there I take to a buddy who has a market that does processing. He will muscle out the quarters and tenderize the cuts. He will butterfly the backstraps. Grind up the trimmings into burger.

I quarter it up where ever I shoot it. Unless the next day is garbage day.

I quarter it up on the spot, put the meat in trash bags and haul it home. Then i let it soak in ice water for a good solid week. Next i process it and put it in vacuum sealed bags.

We gut, skin, debone and freeze all at the ranch.

When we leased we would gut and hang if cold enough and bring home whole then hang in garage and finish processing. If it wasn't cold enough we would quarter and put in ice chests. We always have a beer fridge/freezer in the garage and keep about a dozen 3 liter soda bottles frozen in it to use for ice for both deer and the boat ice chest in fishing season.

Gut, skin, wash it, quarter up, put in ice chest to take to someone else that I trust to process. All that at the ranch. I have no time to process myself.