Meat Spoilage? - The HuntingPA.com Outdoor Community
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post #1 of 14 (permalink) Old 11-29-2016, 04:31 PM Thread Starter
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Meat Spoilage?

Is anyone having problems with meat spoiling in this weather?

I was hoping to age my deer for a few days but I guess that is not going to happen.
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post #2 of 14 (permalink) Old 11-29-2016, 05:02 PM
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Get it down below 41 degrees and you should be good. I use an old refrigerator down here, where sometimes the outside temp is 90 degrees. Skin it immediately and get it on ice or in a fridge ASAP......
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post #3 of 14 (permalink) Old 11-29-2016, 05:05 PM Thread Starter
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I have had it hanging in my garage since yesterday. I'll take it to the butcher tonight.
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post #4 of 14 (permalink) Old 11-29-2016, 05:05 PM
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Best is around 34 degrees. I usually age for 6-7 days....
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post #5 of 14 (permalink) Old 11-29-2016, 05:09 PM
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Regardless of the temp....Skin it immediately. See a lot of guys down here drive around with a nice buck in the back of the truck that haven't even been gutted (strange southern thing, they don't field dress). And people wonder why venison is "Gamey" tasting.....

The camp next to ours in 2G would leave a deer hanging for a week with the hide still on. I bet their beer was cold, but the meat sure wasn't.
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post #6 of 14 (permalink) Old 11-29-2016, 06:15 PM
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Quote:
Originally Posted by Springer Rage View Post
I have had it hanging in my garage since yesterday. I'll take it to the butcher tonight.
I would be very surprised if your meat didn't start to taint already. It was humid and 55 degrees here today. They can't be left to hand more than a couple hours in temps like that.

I aged two bucks this year in archery season for two weeks each. Just deboned everything and put it in a cooler with a drain hole.
Kept it drained and on ice in the shade for 14 days each. Fantastic tasting backstraps and incredibly tender. Fork tender cooked to Mrare.


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post #7 of 14 (permalink) Old 11-29-2016, 08:57 PM
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Bacteria starts to grow at 40 degrees.
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post #8 of 14 (permalink) Old 11-29-2016, 10:58 PM
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Quarter the deer and place in a cooler of ice and water with a little salt. They do this all the time out west and down south where it's much warmer than it has been this week.
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post #9 of 14 (permalink) Old 11-30-2016, 07:46 AM
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Do you put the meat in a garbage bag or directly on the ice?

1 Corinthians 15:1-4- Christ died for our sins, was buried and rose again the third day.
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post #10 of 14 (permalink) Old 11-30-2016, 08:10 AM
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I put meat directly in the water. The blood will be drawn out of the meat. So it's good to change the water on occasion, a couple times a day if you aren't able to get to process the meat. There are better directions online, but this is an alternate way to age meat in an environment that you can control.
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