Thread: Refrigeration for your hard earned venison

Originally Posted by stu#71

Hi kiwi James
Thanks for all the tips in this thread. Appreciated.
I do this (above). Bone it out in the field then hang in a single door Skope type chiller for 3-4 days and yes, I get the “crust” on the outside too, which I then need to trim off. Then it gets vac packed into the freezer. Are you saying that I’d be better and get less wastage if I left the deer skin on? I’d be happy but the dogs wouldn’t ! ��

the skin is less permeable than membrane so you get less moisture loss thus less crust. you'll find that it is better with the skin on. Just more hair on the meat.