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Post by kdog8173 on Sept 4, 2010 7:14:34 GMT -5
OK. i started processing my deer last yr, but i didn't get one till gun season..good old corn up..now, how do you keep it good if its 90 degrees.. bags of ice? cut it up and put in big cooler?. or just let it hang for a day or so with ice..i let mine hang for a week last yr..course it was cold out and i used ice.. Hopefully I'm not jinxing myself here..12 days till urban zone season..
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Post by StingyRog on Sept 4, 2010 10:50:02 GMT -5
We dont "hang" our deer.
In hot weather we butcher them as soon as possible, usually the same day. The meat tastes great!
Made the mistake of letting one "hang" for 2 days in 70 degree weather once. He stunk when we butchered him! Every time we cooked the meat it stunk! We ended up getting rid of most of the meat.
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Post by bigballer on Sept 8, 2010 8:28:12 GMT -5
Yea would have to say we let them hang to wash them out and that's about it. Usually process everything but the front legs. We usually leave them in bags and at the end of the year I cut the meat off of them for Sausage and Jerky.
BB
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Post by crappiepro on Sept 20, 2010 19:06:05 GMT -5
When its really warm out I take a couple bags of ice and stuff them in side the carcus. Thats just to get it home. When its cold or say 45 degrees, Ill let it hang over night max. I usaully cut mine that day. Good Luck Crappiepro
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Post by Decatur on Sept 21, 2010 12:54:17 GMT -5
I field dress them immediately, and skin them as soon as I get home. I rinse the cavity and stuff it with a lot of ice, and butcher ASAP. If flys are a concern, I'll cover it with a damp sheet, which still allows cooling, and keeps the meat from crusting up.
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Post by Hoosier Hunter on Sept 21, 2010 14:47:53 GMT -5
I have a fridge dedicated to deer. As soon as I check it in it is skinned, quartered and placed in the fridge.
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Post by throbak on Sept 21, 2010 16:19:11 GMT -5
I dont shoot em in the heat
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Post by steiny on Oct 10, 2010 16:11:48 GMT -5
If you don't have access to a walk in cooler or large fridge, just get them skinned out, deboned, and put the meat in a cooler with some ice. Keep the meat out of the ice and water by laying a piece of plywood or something atop the ice. Better to put the meat in cloth game bags or old pillow cases than plastic bags.
It will keep for several days to a week like this, so long as you keep draining the water and keep ice in the cooler. Get it home, butcher and freeze it. This is how we transport muleys and antelope home from COL & WY in October, which is often warm weather.
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