This took on a different question than the title. Maybe it should be skin on, skin off, or skin off and bagged?
This is more of a meat care and processing question but the cooking thread is in need of some action and lets face it, good deer or elk steaks start with proper care right off the bat.
So I have seen a lot of pics of skinned out quarters without bags. I always bag everything even for a short trip.
I even use bags when hanging in a cooler although I know that it is not needed.
So tell me am I missing something.
For folks that leave quarters unbagged are you wiping the them down with vinegar water or something to remove anything unwanted and get a nice crust?