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Venison temperature sitting on the butcher block.

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Venison temperature sitting on the butcher block.

Old 11-19-2010, 11:54 AM
  #11  
Spike
 
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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.
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Old 11-19-2010, 02:56 PM
  #12  
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Originally Posted by elkmaster101
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
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Old 11-19-2010, 03:19 PM
  #13  
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^^ 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
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Old 11-19-2010, 03:52 PM
  #14  
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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
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Old 11-19-2010, 04:19 PM
  #15  
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Maybe this will help!

http://www.birdflumanual.com/resourc...onAgeUWI03.pdf
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Old 11-20-2010, 02:53 PM
  #16  
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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.
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Old 11-20-2010, 03:12 PM
  #17  
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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?
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Old 12-24-2010, 05:06 AM
  #18  
Fork Horn
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I'm still alive, and doing well.
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Old 12-24-2010, 07:40 AM
  #19  
Spike
 
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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.
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Old 12-24-2010, 07:46 AM
  #20  
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Just inspect your meat. I doubt you will have a problem.
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