westbrooklawn

I remember growing up in NY state, that deer were often hung for up to a week before they were skinned and butchered. I have also read that several people butcher their deer and keep it in coolers for a week or so, changing the ice daily. My question is this, if you butcher your deer right after it is shot, and refrigerate the meat immdiately, how long will it remain unspoiled before either cooking or freezing must be done?

I have some deer in my refrigerator from a deer shot 8 days ago... due to circumstances I was unable to process it further until now... don't want to take a chance of it being unhealthy to still use.

superstrutter

I ate some deer the other day that had been in the fridge for 8 days, and I'm still alive. I think you will be fine.

huntr4lfe

should definitely be alright

iSnipe

When the weather is too cold and meat could freeze, or if too hot and meat could spoil, I'll remove the meat right away and separate into muscle groups and cut up. It then goes into the refrigerator in Tupperware bowls to continue aging... at least 5 days minimum.

iSnipe

Champlain Islander

I hang mine for a week since vt is usually cold enough. I would never make the steak cuts until the aging is complete. Separating into muscle groups and keeping in the refer is a good way if the temps aren't good for hanging.