With freezing night temperatures and warm days in the higher deer and elk ranges, this method has merit if all basic principles are followed. A few hunters are building well-insulated meat boxes for pickup trucks. They cool these boxes with dry ice or even gasoline-powered refrigeration units. Meat that is neatly skinned, quartered and trimmed can be kept safely for several days in these cold boxes,even during the warmer early seasons. The Fat Deer and elk fat seems to turn rancid sooner than that of domestic animals.
Most hunters trim it off their meat before cooking, or even freezing.
Fat can be made into good soap by using recipes printed on cans of lye bought for soapmaking. Let stand while cooling slowly. Lift tallow from water after dirt has settled out and the tallow is firm. Stir in ammonia. Add lye and stir until dissolved.