Processing Deer Question???
 

:wink:I shot a Nice deer On Monday, of Last week. My deer has been chopped up laying in the cooler on ice since then. It has been 9 Days So Im hoping its not gon bad yet. Some guys say only leave on ice 5 Days, can anyone help me out. I dont want to throw the meat out, but Also dont wanna get my Family Sick.
Thanks, Danny

If it's gone bad you will be able to smell it. As long as it's been kept cool, actually on ice and not sitting in luke warm melted ice water, it should be fine.

If there's no smell and it has been on ice and drained often I don't think there's much worry! Aged meat was on verge of decomp and then scraped clean before butchering so yours if there's no signs of decomp(smell) you should be good.Longest I have ever kept mine was a week on ice or cooler.

I drained it twice. Couldn't really get to it quick because of work! It has a light smell to it but not really to bad. IDK

In the early season, I skin, quarter and keep my deer in the fridge for 2 weeks before processing.

i think it sux...take the time to do all the huntin stuff and dont take care of the #1 reason!!!!

Up here in michigan, when the temp starts to drop with highs topping off at 35-40 degrees I have let my deer hang in the pullbarn for a little over a week.. My dad has always told me that they taste better when they hang for a while... This all depends on the temp. I think you will be alright.. check for the smell as everyone has said and check out the meat to make sure their is no discoloring.

Good point!! I like to let them hang but if the temp doesn't allow for that to happen I skin, quarter, and finish cutting sometimes in the same night.. You should always allow the respect for the animal that you kill!! if you do not have time to take it of it properly then don't shoot one....

YOU RIGHT! YOU RIGHT!! Trus me ol' buddy we gon make good use of em'

good to hear!