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Ice in a gutted deer
Last year i took my doe the first day of muzzle loader since thats all u can take in the first muzzle loader season. We gutted it(we tagged it first), andthrew it in the truck and took it to my uncles house threwa bag of ice in her and went huntin again i had one more trag to fill:D. Then the next day someone told me that putting ice in her ruined half the meat at least, is this true. she was a huge doe and i got a lot of meat back so i couldn't tell.
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RE: Ice in a gutted deer
No that isn't true. All that is needed is a single bag of ice/day in the chest cavity and, of course, keep it out of sun and covered with something. If it's really warm, 2 bags/day.
Course, quartering and stripping it, getting it in cooler would be better. |
RE: Ice in a gutted deer
We did that with a buck i shot the first week of archery last year it was still very hot as mostfirst weeks are and we didnt recover him until about 9 thats night, we put a few bags of ice in him and took him to the butchers in the morning, i couldnt tate a difference.
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RE: Ice in a gutted deer
From Clemson University...Safe Handling of Deer Meat
Chilling: Improper temperature is meat’s worst enemy.The surface of the carcass may be contaminated with bacteria that can spoil the meat unless chilling stops the growth. During warm hunting seasons special care should be taken to keep the carcass cool. It should be kept in the shade and allowed as much air circulation as possible. [blockquote] [blockquote] [ul][*]Refrigerate the deer carcass as soon as possible for best quality. If the weather is over 40 °F, it is strongly recommended that the carcass be taken to a cooler the day of the kill. If the air temperature is above 50 °F as it often is in South Carolina, the deer carcass should be refrigerated within three to four hours after killing.[*]Cool the animal quickly. Cool the carcass by propping the chest open with a clean stick and allowing air to circulate. Filling the cavity with bags of ice will also enhance cooling.[*]To aid cooling in warm weather, the animal may be skinned if you have provisions to keep the carcass clean. Use ground pepper and cheesecloth or light cotton bags to protect the skinned carcass from contamination by flies. Do not use airtight gamebags or tarps that hold in heat and will cause meat to spoil rapidly.[*]In cool weather (28 to 35 °F), wrap the carcass or quarters in a sheet and hang to chill in a ventilated shed.[*]Do not allow the carcass to freeze. Freezing may toughen the meat. What your friend was suggesting IS however true if you let theice melt and the animal sits in a very moist enviroment. This would be an ideal breeding ground for bacteria, and the reason this is not a prefered storage method. I personally would not handle my harvest in that manner. I try to do to everything possible to keep my meat as fresh as possible. This includes butchering the entire animal myself. I would simply bone out the carcass, and getthe meatto a refrigator before worrying about shooting another. |
RE: Ice in a gutted deer
In the cooler ASAP.......I doubt one bag of ice would suffice.
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RE: Ice in a gutted deer
Up here in NY state, I have suggested this for years. A big bag of ice, still in the plastic, shoved up into that chest cavity and belly area WILL keep a carcass pretty darned cool. The hide and layer of fat will become a pretty good insulator. Thats IF the carcass gets cooled off right away, first.
What it wont do is keep the head. neck and skin cool enough for us taxidermists. I agree with you guys who suggest taking care of the first one before worrying too much about shooting more, but that bag of ice is good insurance in between. |
RE: Ice in a gutted deer
I was told to get the hide off as soon as possible to help in cooling.I think the ice will help some but not for the quarters or neck. I would quarter it and do a quick bone job for the loins and neck and it should fit in a large cooler.JMO
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RE: Ice in a gutted deer
you have to remove the hide firdt! the reason is it is a insulator! if u put ice in the cavity it will melt from the heat of the back and neck musle. u need to skin the animal and then put the ice in the cavity then it will cool down.
putting ice in first, u will have to cool from inside out! this doen't work very well! take care of the meat as you do the cape and horns! |
RE: Ice in a gutted deer
I've stuffed bags of ice in the chest cavity of deer before to chill them until I got them to the meat locker. I had a 3 hour drive to make first and didnt have time to skin or quarter the deer. I wouldnt depend on it for a prolonged period of time but for a quick fix it will work if you are short on time or options.
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RE: Ice in a gutted deer
We (hunting partners and I) usually have several gallon jugs of water in the freeze just for the purpose of placing in the cavity during the hot part of the season. Works great so far.
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RE: Ice in a gutted deer
I have stuffed as many as 3-4 bags of ice in and on top of carcuss. Did this once last year after a afternoon hunt. I flush the cavity with clean water before the ice treatment. All of us guys that hunt together try to keep jugs of water in truck just to flush out animals on sight.
I also pour salt and/or vinigar inside cavity or over a hanging carcuss. Keeps out all the nasty critters. |
RE: Ice in a gutted deer
I keeps me uh deep freeze in the back of my pickup and plug it in the whatchya ma jigger, and i just drop that bad boy right in der!:D
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RE: Ice in a gutted deer
One pointer: use block ice, not the little cubes.
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RE: Ice in a gutted deer
i dont know how it would affect the taste, becuase you end up freezing and thawing the meet to eat later anyway. i shot a doe last year in 75 degrees during early rifle season, i just packed it with ice and sent it to the meat locker.
slayer |
RE: Ice in a gutted deer
During the early part of bow season in September, it can get pretty warm like in the 70s or so. I won't hunt if it's above 80. What I have done with excellent results is tage the deer, dress the deer, haul it to my truck, prop open the cavity, stop by a convenience store for 2 bags of ice, check the deer in, get it home to process. I'f I don't have much time, I will skin it, quarter it quickly and into my fridge in the basement for boning when I have more time. Hey, there have been sunny hot days in September where I have dropped deer and I always thought some meat would spoil...but using ice and butchering ASAP have always produced good steaks and roasts!
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