Cooler size

[Ladys man]

I plan on attempting to butcher my own this year, once it cools, early season I will still use the processor. I am looking at buying a decent cooler for aging. I've been looking at 55qt about $200 range. No specific brand.
Is this big enough?
Is paying $200 plus really worth it? I don't plan on aging for more than 7 days but not positive on that.
No more than 3 deer a year.

 

[30-06 type of guy]

I've got a 70qt Coleman atlas. I know I can fit 2 in it with ice. What I did last year tho was bought a cheap fridge on marketplace and hung the meat in there instead. I like the fridge better as the silver skin gets dried out and easier to deal with instead of being wet from ice.

 

[yellalinehunter]

Id stick with the 70qt Colman for what you're trying to do. I put my meat in the bottom fill the top with ice then raise the non drain end and keep plug open to let blood and water drain. Usually check ice every evening to see if more is needed. Usually do that for 1 week.

 

[MickThompson]

I can get a mature buck or 2 does in a 65 qt cooler with a little room to spare. Line the bottom with frozen jugs and have a couple to spare in the freezer. Big blocks last longer and your meat won't be soggy.

 

[Wolverine72]

I prefer the fridge too if you have one available. 2nd would be the 70 qt Coleman with jugs of ice.

I used to do the ice method years ago and someone told me about the jugs. If you dont have a fridge, I recommend the ice jugs

 

[Omega]

I use a 100qt Igloo cooler but agree with the fridge being a better option.

 

[megalomaniac]

Once it gets cool, you dont need a cooler to age venison 7 days unless temps get above 50 or so.

Just skin, quarter, and put them on something that gets air circulation all around (i use a wire patio table in the shade).

As long as it gets down into the low 30s at night and not above 55 in the day, I'll dry age deer on that for 7 days. If there is a heat wave pushing 60, I can stuff 2 full deer in a 48q cooler early AM, then pull everything back out in the eve to the patio table to continue dry aging.

Just butcher clean... no water, no guts on your quarters and what I described above does great.

 

[DomG]

X3 on using an old fridge (sometimes cheaper than modern day coolers), and X2 on hanging open air in the 40° or less situations.

I run a fan on the carcass when hanging in my shop.

 

[mike243]

Lot of information out there about safe temps for food and water born stuff. No where I look is a beef or deer safe to hang in 50 degree weather, above 40 isn't recommended. No need to take chances as it's not a survival situation.

 

[Winchester]

I think the key is it cooling way down at night and pulling the meat temp down before then hitting 50 deg during the day. I too have had good luck doing this but 55 is my limit, anything warmer and im pulling the meat, even when its getting to 35 at night.
I would want at least a 70 qt cooler just for situations when you need the room.

 

[themanpcl]

I've got a 70qt Coleman atlas. I know I can fit 2 in it with ice. What I did last year tho was bought a cheap fridge on marketplace and hung the meat in there instead. I like the fridge better as the silver skin gets dried out and easier to deal with instead of being wet from ice.

Great idea!!

 

[Harold Money jr]

For some reason the best kept secret in all of deer processing is a meat lug. I buy mine at Bass Pro shops. https://www.basspro.com/SearchDisplay#q=meat lug
You must buy the lid as well. For about $20.00 you can age the meat for as long as you want without changing ice or being worried about moisture damage. The meat does not dry out at all. I can't stress it enough they are 1,000,000% better than coolers.
The size will fit on the bottom shelf of a refrigerator with some room on the sides and top so. If you have an understanding family it can work in your kitchen.

 

[TNLynn]

Once it gets cool, you dont need a cooler to age venison 7 days unless temps get above 50 or so.

Just skin, quarter, and put them on something that gets air circulation all around (i use a wire patio table in the shade).

As long as it gets down into the low 30s at night and not above 55 in the day, I'll dry age deer on that for 7 days. If there is a heat wave pushing 60, I can stuff 2 full deer in a 48q cooler early AM, then pull everything back out in the eve to the patio table to continue dry aging.

Just butcher clean... no water, no guts on your quarters and what I described above does great.

The weather hardly ever is even close to being consistent.

 

[Rem7600]

I plan on attempting to butcher my own this year, once it cools, early season I will still use the processor. I am looking at buying a decent cooler for aging. I've been looking at 55qt about $200 range. No specific brand.
Is this big enough?
Is paying $200 plus really worth it? I don't plan on aging for more than 7 days but not positive on that.
No more than 3 deer a year.

I've not had a processor deny me hanging time outside of rifle, normally$25 to hang. I hung one for 7 last year and wish I waited 3 more days.

A couple phone calls don't cost anything

 

[BigAl]

For some reason the best kept secret in all of deer processing is a meat lug. I buy mine at Bass Pro shops. https://www.basspro.com/SearchDisplay#q=meat lug
You must buy the lid as well. For about $20.00 you can age the meat for as long as you want without changing ice or being worried about moisture damage. The meat does not dry out at all. I can't stress it enough they are 1,000,000% better than coolers.
The size will fit on the bottom shelf of a refrigerator with some room on the sides and top so. If you have an understanding family it can work in your kitchen.

Good idea. But, I see the tub comes in 2 sizes, 5 inch and 7 inch. I assume that means depth and I dont see where it gives the dimensions otherwise. Pretty poor product description.

 

[killingtime 41]

I've been using a 65 quart cooler for years. 3 day minimum haven't found any difference in flavor from 3 days to 5 days. Keep it in a shady area. Let it draw out the blood. Keep the drain on the cooler cracked. You don't want it to sit in cold water.

 

[Joe2Kool]

Do you guys debone it to fit it in koolers? Or throw the entire leg in it?

I had to process one for the first time last year because none of the local meat processors would take it. They were full. I think it was Monday or Tuesday of gun season.

 

[backyardtndeer]

I have been using a lifetime 55 qt for years, it easily fits the quarters from a mature buck. I also have large meat lugs for the fridge. Have considered a lifetime 77 qt to have an extra.

 

[Omega]

Do you guys debone it to fit it in koolers? Or throw the entire leg in it?

I had to process one for the first time last year because none of the local meat processors would take it. They were full. I think it was Monday or Tuesday of gun season.

I only quarter mine (unless from a CWD country), front shoulders go in one game bag, hind quarters go in another, one each but can fit both in one bag if need be. The backstraps, tenderloins and heart which I place in a gallon ziplock, as well as any neck portion I manage to salvage and trimmings go in a bag as well. When I debone the meat, I still separate it the same way. That is for transport, when I get home I process the backstraps and tenderloins and cook the heart. I try and keep the cooler at like 38 deg, I have a thermometer I keep on the cooler, with ice bags on top of the meat and the meat bags sitting on a grate so as not to let it sit in the water. I do tilt the cooler to let the water drain out and check the ice daily. I age it for about a week, then I start processing, usually a little at a time, it sometimes takes a couple/three days to finish because I start after work.

 

[CATCHDAWG]

I use a 150qt that I built a rack for to keep the meat off the ice. A quartered up deer fits fine even with the rack taking up a third of the space.

 

[Harold Money jr]

Good idea. But, I see the tub comes in 2 sizes, 5 inch and 7 inch. I assume that means depth and I dont see where it gives the dimensions otherwise. Pretty poor product description.

I just checked mine are 7". They fit on the bottom shelf of our refrigerator.

 

[Ladys man]

I use a 150qt that I built a rack for to keep the meat off the ice. A quartered up deer fits fine even with the rack taking up a third of the space.
View attachment 295303

This is actually what I had in mind. I didn't think I would have to move up to 150qt though lol

 

[megalomaniac]

Do you guys debone it to fit it in koolers? Or throw the entire leg in it?

Don't throw the whole leg on there... wasted space.

Cut the knee joint and keep the calf muscle with the main leg. Only the femur bone goes in the cooler inside the hindquarter. If you want the rest of the shank tendons and small muscles over the tib/fib bones, throw it in there detached from the femur/ main hindquarter above, and ankle joint below.

 

[CATCHDAWG]

This is actually what I had in mind. I didn't think I would have to move up to 150qt though lol

It's more than enough room. When I told the wife to get me "a large cooler", that's what she came home with. Lol

 

[Huntaholic]

65 qt or larger and freeze enough bottled water to cover the bottom with them laid on their sides. This keeps the meat out of the water.

 

[TRHC]

Water frozen in half gallon milk jugs works great for keeping your meat dry and cool. Lasts longer than loose ice too.

 

[skipperbrown]

For $450, you can buy a fridge that can also be used for a lot of other things in the off season. You may end up doing the final processing yourself and save a bundle (and break even on your first deer [minus the $200 for a cooler]).