Innovative ideas to keep deer cold during transport?
09-21-2009, 03:11 PM
#11
Nontypical Buck
Join Date: Feb 2003
Location: New Hampshire
Posts: 3,406
Dress out the deer and put some ice in the cavity. Get it to the butcher asap and you will be fine. I was with my buddy and he shot a nice doe wiith his bow this past weekend in NH. We usually butcher all our deer but because of the mild weather, he packed it with a few bags of ice and took it to the processor, who said everything was fine. The temp was in the high 70's.
09-21-2009, 06:01 PM
#15
Spike
Join Date: Nov 2008
Location: Murfreesboro, TN
Posts: 80
This works in the south. In fact it is pretty much a necessity to have a bag of ice or be close enough to a store so when you leave you can immediately stop and get a couple bags.
09-22-2009, 03:21 AM
#17
Nontypical Buck
Thread Starter
Join Date: Oct 2008
Location: Camp Lejeune, NC
Posts: 3,869
09-22-2009, 07:16 AM
#18
Fork Horn
Join Date: Feb 2003
Location: Kalispell, MT
Posts: 171
don't have a problem with hot weather up here [deer season] but moose starts around the 9 oct and sometimes during the day it gets warm [60 f ] it's the flies that scare me the most they will lay eggs and spoil the meat ..we cut up the moose and cover it with cheese cloth ,hang it on the meat pole ,let the wind form a good crust on the meat . we stay up at the camp for a week with no problem ...bull i shot 3 yrs ago
09-22-2009, 07:22 AM
#19
Fork Horn
Join Date: Feb 2003
Location: Kalispell, MT
Posts: 171
only suggested change to this would be plastic bags are not the best for meat...we pack elk out of the backcountry, and you have to let them breath...we are rarely ever back to the truck within 4-6 hours...and then usually have 1-3 hours to town...
Generally, the cheese cloth is ok, but the best thing is heavyweight canvas meat bags...if the meat is going to sit out over night, I would highly recommend peppering it, yes black pepper...stops the flies and will also stop some other critters...
but if you get the animal quartered and boned out (primary concern is hind quarters) let them cool down, you should not have an issue at all, as heinz57 has said...
We get lots of elk each year, and have never had an issue if we quarter, and or bone them, and get them in bags...(NOT plastic, as it will actually promote the enzymes etc. to rot the meat)
09-22-2009, 09:15 AM
#20
Giant Nontypical
Join Date: Nov 2004
Posts: 5,425
The processor can still process the deer if you clean it and throw it in the cooler and ice it down...We don't even gut them...
Filet out the backstraps, cut off the front legs and remove the shoulders with a knife...Make a small incision at the short ribs, slide your knife up and down the tenderlion, cut both ends and remove...
If you want the neck, cut off, then cut through the ribs and throw them in the cooler...Take a larger knife and cut around the ball joint of the ham, pop them off, cut off the back legs and you are done...
Once you do few you can cut up a deer in 25-30 minutes...
Filet out the backstraps, cut off the front legs and remove the shoulders with a knife...Make a small incision at the short ribs, slide your knife up and down the tenderlion, cut both ends and remove...
If you want the neck, cut off, then cut through the ribs and throw them in the cooler...Take a larger knife and cut around the ball joint of the ham, pop them off, cut off the back legs and you are done...
Once you do few you can cut up a deer in 25-30 minutes...