RE: deer meat! bad or good?
Time and temperature is the question 44 degrees for an hour won't bother or contaminate the meet. Frozen,thawed and refrozen or hung for days in the first place are about the same. I also freeze whole hinds and then thaw in the fridge to make jerkey.During the cutting and piling up of the strips I expect some of the meat gets over forty degrees for an hour or sobefore it gets back to the fridge or freezer. Never had a problem. I don't like hanging more than a day, so each to their own comfort level.