I live in upstate NY and normally let my deer hang/cure for a week or so. If it real warm, like in the 50's, I will do it after 3 days or so. For about 3 years or so, I quarter the deer and than place it my freezer and let it freeze for a day or so and than I cut it with my band saw. Frozen venison cuts real easy in a ban saw: ribs cage, front & hind qtrs., back straps, etc., etc. The meat cuts real clean and you can get the thickness desired for your steaks and roast. It is real slick just like a fireman sliding down a fire pole.
CAUTION: Unless you like the taste of wood chips, make sure your saw is clean
One draw back
, I have NOT figured out an easy way to clean the saw up after cutting the meat. Any tips on how I can easily clean the saw would be greatly appreciated
Two years ago, I didn't do it for a couple of days, and I took a lot of heat from my wife on the way the cellar smelled. I must admit that I enjoyed cleaning it up than even less, it was BAD. Does any body else out there do it this way