Hey all, as I live in Florida, I was wondering how fast I would need to get a Deer processed or on ice after killing it.(Assuming of course I get one!) Our season starts Saturday and it's expected to be in the 90s. Even the end of the season will be in the mid 80s. Should I ice it down after gutting, until I can have it processed?
I wouldn't trust the meat after a half hour in that kind of heat. The best thing to do is stuff the chest cavity as full as possible with bags of ice. Then get it to the processor or get it home fast and quartered in the fridge to cool it down fast.
See above comment. My dad shot an elk in high temps and thats what we did...shoved about 200 pounds of ice in its cavity and drove her home...and proceeded to skin and quarter him to get the meat in the fridge!
Good luck, my opening day isn't until October 1st...getting excited!!!!!
Pack the cavity with ice. I quarter it the put it cooler, put a box of salt on it cover it with ice and water. I try to keep it like this for at least 24 hours but if possible I'll leave it on ice for 48hours. I do drain the water and refill it at least once during this time. This will preserve the meat and there will be no gamey flavor. I have done this for 20 plus years on lord only knows how many deer in temps from 20degrees to close to 100 degrees.
Deer on Ice?
