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11-12-2002, 09:03 PM
#11
Nontypical Buck
Join Date: Feb 2003
Location: NW Montana / SW Alberta Rockies
Posts: 3,258
RE: Should I have kept the meat?
Thats where experience come into play after the hunt. Rigamortise will set within an a couple hours and just because its stiff does't mean its ruined, its a natural process the deer goes through. Its perfectly fine, just ask your biologist. I personally know from past experince hunting down in Fla. and N.C. that if you happen to shoot one in the evening and can't find and you do find it the next morning, you IMMEDIATELY take the hide off, IMMEDIATELY after field dressing. You can tell if the meat is tainted by the smell and the color, but even fresh venison smells like crape to somepeople but if its bad, a person who is experienced can tell. I personally think it would of been alright, but then again only you can make that call. Chalk it up to experience.
I admire that quality in Txhunter, I think you should count it as one of you tags as he has said.<img src=icon_smile_wink.gif border=0 align=middle><img src=icon_smile_sad.gif border=0 align=middle>
I admire that quality in Txhunter, I think you should count it as one of you tags as he has said.<img src=icon_smile_wink.gif border=0 align=middle><img src=icon_smile_sad.gif border=0 align=middle>
11-13-2002, 01:28 AM
#12
Super Moderator
Join Date: Feb 2003
Location: Roane Co. WV USA Member since 11/1999
Posts: 2,045
RE: Should I have kept the meat?
Temp 60, already bloated and gutshot?? Dicey at best IMHO. Perhaps some of the meat could be saved in a situation like this but I truly have my doubts. Bacteria, especially e-coli spreads very rapidly and is deadly....with a deer that has been gut shot this process will happen even more quickly.
Its not what you harvest...
Its what you learn...
Christine
Its not what you harvest...
Its what you learn...
Christine
11-13-2002, 03:16 AM
#13
Join Date: Feb 2003
Location: Sandy Creek New York USA
Posts: 188
RE: Should I have kept the meat?
Remove the backstraps and hind quarters and give it the smell test. The rest is too risky. The stiffening of the meat wold happen on any deer after the amount of time that had passed.
11-13-2002, 07:43 AM
#16
Join Date: Feb 2003
Location: morgan city louisiana USA
Posts: 145
RE: Should I have kept the meat?
60 degrees is still warm enough to wear shorts and a t-shirt. The temp. was cool, but not cold enough to keep the meat good. When it is cold enough to keep the meat good, the deer will not bloat up over night.
RYAN SMITH
RYAN SMITH
