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Post by drfleck on Nov 16, 2022 7:29:29 GMT -5
Shot a deer on Saturday morning. Hung it and skinned it that afternoon. Monday night I quartered it, placed it in garbage bags, and put it in the garage fridge. Had every intention to start cutting and trimming meat last night. However, ended up coming down with something and slept for 14 hours. Not feeling a whole lot better today. Certainly don't feel up to a tedious task like processing a deer. So how long do I have before the meat spoils? If I can't get it cut up and in the freezer until this weekend will it be ok? Thanks
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Post by deadeer on Nov 16, 2022 7:33:02 GMT -5
Freeze it as is. I do it every year. Work on it after season.
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Post by whitetaildave24 on Nov 16, 2022 7:59:21 GMT -5
In bags in the fridge I’d say this weekend would still be fine.
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Post by scrub-buster on Nov 16, 2022 8:57:52 GMT -5
My deer has been quartered in the fridge for 7 days now. I'm waiting until my cast comes off Friday to cut it up. I've left them in a fridge for up to 2 weeks. They are kept just barely above freezing.
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Post by chewbacca on Nov 16, 2022 13:10:34 GMT -5
I've left them in the fridge for 2 weeks with no issue. I think 3 weeks is about as long as I'd comfortably go. Meat that has not been ground up (whole muscle meat) will keep for much longer than you think. Once it is ground up the shelf life is very short.
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Post by chewbacca on Nov 16, 2022 13:17:13 GMT -5
I also agree with Deadeer's comment above about freezing it. Me and my buddies have done this in the past and then when the hunting and holiday seasons are all finished (January), we would thaw what we had accumulated and spend a day or entire weekend processing. Absolutely did not affect the meat quality at all. It really worked out great because it did not cut into our hunting season. For the past few years we have gotten lazy and taken it to a processor.
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Post by drfleck on Nov 16, 2022 14:57:49 GMT -5
Appreciate the input. So those of you who have froze, processed, and re-froze saw no degradation of meat quality? Hoping to have it done at least by this Sunday and from what I'm reading here I think that will be fine. But if I can't get it done by Sunday I may be freezing the quarters.
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Post by treetop on Nov 16, 2022 17:41:43 GMT -5
Appreciate the input. So those of you who have froze, processed, and re-froze saw no degradation of meat quality? Hoping to have it done at least by this Sunday and from what I'm reading here I think that will be fine. But if I can't get it done by Sunday I may be freezing the quarters. I do it every year never been a issue 4 quarters and neck in separate bags rib meat and other smaller bits for burgers or summer sausage in bags I do cut the tenderloin up and vacuum pack it I’ve never gotten sick and IMO don’t see any difference in taste texture |
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