Thread: Refrigeration for your hard earned venison

4 deer in the upright chiller @3.5*C after hanging for two days in the field. This chiller has an air circulation fan built in blowing the air over the refridge panel which keeps the meat 'dry'. Best $500 bucks I've ever spent.
Drain trays and rotate meat every couple of days. Chill for 10 days before processing without issue.
US food safety state chiller should be below 4*C to suppress bacteria growth rate. I always make sure that everything is well sanitized (chiller, cutting boards, knives, trays) so you don't introduce bad bugs.



32kg mince, 8kg of stew, 75ish prime steaks,16x 1/2 eye fillets, 16 shanks.