RE: does warm wx mean tainted meat?
Okay, here I am in Fl...90's in the daytime.
I arrow a deer and for what it's worth I get to it in about an hour...field dress it and get it to the truck. How long do I have before processing it? There are no butchers or processors around here, and no one willing to let me hang a deer intheir reefer to cool off. My only option is to drive the hour and a half home and skin/process there...is this feasible?
I was thinking of stopping to get some ice bags to put in the cavity, however, it will still be some time before the meat is cut. Do you recommend a quick quartering and refridgerate it to cool and cut/pack/freeze a couple o hours later?
I was also thinking of skinning the deer in the field and wrapping it in an old sheet or something to quicken the cooling effect since the skin/fur holds heat in...anyone else try this?
Thanks
Tim