Processing Deer Question???
10-29-2009, 06:33 AM
#1
Fork Horn
Thread Starter
Join Date: Oct 2009
Location: Pensacola Florida
Posts: 326
Processing Deer Question???
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
10-29-2009, 06:38 AM
#3
Nontypical Buck
Join Date: Jan 2007
Location:
Posts: 1,985
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.
10-29-2009, 07:14 AM
#7
Fork Horn
Join Date: Jul 2009
Location: Michigan
Posts: 275
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.
10-29-2009, 07:17 AM
#8
Fork Horn
Join Date: Jul 2009
Location: Michigan
Posts: 275
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....