Quote:
Originally Posted by skylinedrive
I don't know about your local laws, so I might propose a nonsense solution, but why don't you do it yourself?
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I am not in NC, But back in NY we had a good friend that owned & operated a bar/restaurant. Had room in his cooler for 6-8 deer + his normal food.
He would hang the carcase for two weeks, then butcher as requested. Not everyone wants or has room for 100 lbs of meat. Most would take the select cuts, have some made into sausage, and donate the rest of it to a Spring family free-bee Sunday dinner.
Butchering is fairly easy. Cooling the carcase and aging the meat is a little more effort than most can do..
In NY Season started at or just after Thanksgiving, so it was generally cold enough to hang the carcase in the garage. I don't guess that is the case in NC??
Good Luck..
PS: Your garbage man is not going to be happy when you fill the pails with hide. bones, & sundry bits of body parts...