Originally Posted by casey
Originally Posted by huntr4477
should be fine for a few days,as long as it's inside,out of the direct sunlight.
That's what I'll say, too, but there are a few keys to making sure the meat doesn't spoil.
1. Do not let flys land on it -- that should not be difficult this time of year, but if you have flys then cover the meat.
2. Let the surface of the meat dry. This will seal it and keep the interior of the muscles from being exposed to bacteria.
3. Do not try to wash it. If it gets wet, surface bacteria will suddenly thrive and you'll lose the meat. If there's dirt and hair on it, wait until you cut it up and trim all that away.
4. Do not cut it off the bone in warm weather. You will introduce bacteria with every cut.
5. When you butcher it, do not try to save any bloodshot meat. That's where it will spoil first.
6. If you grind any of it, do it quickly after butching, and freeze it or process it right away. Ground meat will spoil much faster than whole muscles.
This is also my experience with deer, and I have been cutting up my own deer since 19-never-mind. I have never had one spoil. Also, my brother and I each shot a moose in Alaska one year on Labor Day, and the daytime temperatures reached 50 degrees. By the time we flew out on Saturday, drove 8 hours to Anchorage on Sunday, and cut the meat up Monday and Tuesday in a friend's garage, it was still good despite the warm weather.
For more guidance you can probably find a chart recommending temperatures relating to time. Any chart you find will probably be commercial recommendations, which will be on the conservative side. Finally, if it stinks, take no chances. Throw it away.