Took a very big doe with my Traditions Buckskinner Carbine!

[sman]

Shooting Patch and ball with 60gn. FFF.  She was only about 10 yds.  Ball went straight through just touching the back of front shoulder.  She ran about 120 yds. before falling.   After skinning the deer out the night of the kill we have had freezing temps here in NY and the meat is froze solid.  How long can I let it hang frozen like this?  With the holidays I havn't had time to thaw and cut up. 

[Forestclimber]

If the temperatures stay below freezing, I'd say you could let it hang for quite some time.  But once the thawing process begins, I'd get it cut up.  Just my opinion.  I am no expert.

[Lawful Larry]

From what I know, and that ain't much, I think you have a problem.  I was always told you can't freeze, thaw and refreeze meat.  this ruins the meat.  I hope you don't have wasted meat.

[simonkenton]

Next time you get a deer in those conditions, why not skin and quarter the deer immediately, and put it in a cooler loaded with ice.
At night bring the meat inside.

That is what I do with all my deer, you can keep in in a cooler on ice for a week.

[sman]

After I skinned it I had to go to work for 24 Hrs. When I got home it was froze.

[mspaci]

you have NO problem, cattle hang for 10 days or more before processing. Its a myth that you cant refreeze meat. I had the same problem many times but its not really a problem. Have hung deer for 2 weeks or more with no ill effects. When I am ready I put it in the garage for a few days to thaw & then process. Enjoy your venison.  Chef Mike

[smokeeater3302]

I dont think that you will have a problem letting the deer hang for some time even though it is frozen.
The last deer that I took on the 13 of this month hung for 7 days and when I was cutting it up in the barn
the loins were frozen almost solid . That deer is all most gone and I havent had any issues with the meat spoiling , or having any differant taste also no one has gotten sick from it . I like to let my deer hang for up to 7 days if the weather allows that .

[ChrisK]

congrats on the doe, I have let them hang for around 2 weeks before. the only problem that I have ran into is the fat becoming so hard that it dulls my knife quicker.
Chris Kiefner