Thread: Bone Taint?

I make a point of removing skin a.s.a.p. even from quartered up animals. I think it's getting meat cooling as quickly as possible that's all important in retaining meat freshness. Even with Summer shof deer if you can remove skin then hang meat in solid shade with steady breeze the meat may blacken and shrink with moisture loss but has a greater chance of staying fresh.
I have shot some fat deer ( I thought ! ) in my time but never one as fat as @Shearer s beast. That's amazing !