w_r_ranch wrote: We skin, gut & quarter them before tossing them in a large cooler with 40 - 50 lbs of ice here (all done within 30 minutes of harvesting). The faster you get the meat on ice the better.
We drain the water & replenish the ice daily for 4-7 days & then process them into steaks/sausage/jerky/ground meat. Upon completion, everything is vacuum packed after smoking. Here is some pics from last year.