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Post by sruss01 on Nov 23, 2015 12:02:05 GMT -5
I have my buck skinned and quartered, but sitting in a freezer until after I get back from WI to take to processor. My question is this... Is there any problem with it just sitting there? Should I wrap the meat in anything to keep it from spoiling? I can't get it to the processor till Dec. 7th or so.
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Post by chewbacca on Nov 23, 2015 12:11:59 GMT -5
Is it in a freezer or refrigerator...big difference. However, if the temperature is kept below 40 degrees, even if kept in a refrigerator, the deer will be fine. When I take my deer in to be processed (I usually butcher my own) I request that the deer by hung for 10-14 days before processing.
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Post by sruss01 on Nov 23, 2015 12:14:52 GMT -5
Is it in a freezer or refrigerator...big difference. However, if the temperature is kept below 40 degrees, even if kept in a refrigerator, the deer will be fine. When I take my deer in to be processed (I usually butcher my own) I request that the deer by hung for 10-14 days before processing. It's in the deep freezer. Backstraps, two hams, and a shoulder. The other one got blown out. Just don't want to spoil while I'm away. |
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Post by urbanguy on Nov 23, 2015 12:19:57 GMT -5
As long at is is frozen it wont spoil. I would worry about freezer burn, you may want to wrap it in butcher paper.
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Post by bonecollector23 on Nov 23, 2015 12:24:11 GMT -5
The meat will not spoil. Ideally the temperature should be between 34 and 38 degrees. If anything, the out side can become slightly burnt or extra dry. This doesn't matter though since the outside will be trimmed off. It will be fine.
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Post by sruss01 on Nov 23, 2015 12:42:55 GMT -5
Thanks, guys. Very helpful.
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Post by chasingtails on Nov 23, 2015 13:19:29 GMT -5
Sound like the job is almost done. Should finish it  |
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Post by sruss01 on Nov 23, 2015 13:34:21 GMT -5
Sound like the job is almost done. Should finish it I wish I could! Headed to Wisconsin. Had no time this weekend so I have to make due and get it finished when I return. |
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