HuntingNet.com Forums

HuntingNet.com Forums (https://www.huntingnet.com/forum/)
-   Whitetail Deer Hunting (https://www.huntingnet.com/forum/whitetail-deer-hunting-4/)
-   -   Venison temperature sitting on the butcher block. (https://www.huntingnet.com/forum/whitetail-deer-hunting/334463-venison-temperature-sitting-butcher-block.html)

elkmaster101 11-19-2010 12:54 PM

not a problem,
hang mine i the garage the concrete keeps it cool in the day even if it hits 80's out side.

i have butchered well over a 150 deer of my own in the last 42 year of shooting deer.
never have taken one to a locker.

halfbakedi420 11-19-2010 03:56 PM


Originally Posted by elkmaster101 (Post 3725224)
not a problem,
hang mine i the garage the concrete keeps it cool in the day even if it hits 80's out side.

i have butchered well over a 150 deer of my own in the last 42 year of shooting deer.
never have taken one to a locker.

80? lol kidding right.
hope noone takes this seriously

Bocajnala 11-19-2010 04:19 PM

^^ That's legit. I hunt with a guy that has an old wine cellar, and he hangs them in there regardless of outdoor temperature. Keeps them cool enough for him to have time to deal with them. Don't discredit someone unless you know the details.
-Jake

Rhody Hunter 11-19-2010 04:52 PM

I would find a new butcher. being at room temps for that long you are running the risk of problems . to many hunters hang there deer to age in to high of temps. that is not aging but roting . they get away with it somtimes or killed by cooking. I also see a lot of peoples kitchen that are not sanatary and i would not eat there
Next time butcher yourself

wvnimrod 11-19-2010 05:19 PM

Maybe this will help!

http://www.birdflumanual.com/resourc...onAgeUWI03.pdf

kyslayer 11-20-2010 03:53 PM

I pay 55 dollars to get my deer butchered. Been taking them to the same place as long as i have hunted and have had zero problems. Its a reputable business and they take care of my stuff and i always get clean meat back especially since i skin myself and hose everything down before they get it.

kellyguinn 11-20-2010 04:12 PM

I have been taking mine to a butcher but will be buying a grinder this weekend and starting to learn to do my own. Any of yall know some good books detailing where to make the cuts?

the blur 12-24-2010 06:06 AM

I'm still alive, and doing well. :party0005:

sea_bee77 12-24-2010 08:40 AM

nothing wrong with the meat. i have butchered plenty of deer that have set that long in 50 temps. ive even had some that have set in 70 temps that i was worried about and had no problems. i agree with previous post that you will be able to smell the meat and tell.

LKNCHOPPERS 12-24-2010 08:46 AM

Just inspect your meat. I doubt you will have a problem.


All times are GMT -8. The time now is 02:49 AM.


Copyright 2021 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.