Venison temperature sitting on the butcher block.
11-19-2010, 11:54 AM
#11
Spike
Join Date: Apr 2010
Location: flat land- Ames Iowa
Posts: 19
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.
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.
11-19-2010, 02:56 PM
#12
Nontypical Buck
Join Date: Oct 2007
Location: central and east texas
Posts: 4,894
hope noone takes this seriously
11-19-2010, 03:19 PM
#13
Super Moderator
Join Date: Dec 2006
Location: Trumbull County, Ohio
Posts: 9,520
^^ 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
-Jake
11-19-2010, 03:52 PM
#14
Nontypical Buck
Join Date: Nov 2004
Location: Rhode Island
Posts: 3,606
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
Next time butcher yourself
11-19-2010, 04:19 PM
#15
Fork Horn
Join Date: Dec 2009
Location: S.Illinois
Posts: 333
11-20-2010, 02:53 PM
#16
Fork Horn
Join Date: Sep 2010
Location: northern ky
Posts: 252
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.
12-24-2010, 07:40 AM
#19
Spike
Join Date: Nov 2007
Posts: 88
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.
