- Joined
- Dec 5, 2014
- Messages
- 8,687
Tons of great advice here!
(Yall are Purdy smart.)
(Yall are Purdy smart.)
Aging venison/Meat spoilage
- Thread starter Nsghunter
- Start date
With your mention of "washing the deer out", I think that's your most prominent source of spoilage. Unless you have contamination by stomach contents or guts, introducing water to your meat is the fastest source of bacterial growth.
The most critical aspects of meat butchery are keeping the meat DRY and cooling it as quickly as possible. There's no reason to hose out a deer. Gut it, hang it, and quarter it out. No water necessary.
The most critical aspects of meat butchery are keeping the meat DRY and cooling it as quickly as possible. There's no reason to hose out a deer. Gut it, hang it, and quarter it out. No water necessary.
FLTENNHUNTER1
Well-Known Member
I pack mine in coolers for 7 days. If packed in ice properly with as much air removed from the bags as possible (air is an insulator) the meat will stay at 32 degrees. What I mean by packed in ice properly is the bags completely surrounded in ice. As the ice melts you have to lift the bags up to keep ice under them, then add more ice on top. After a couple days the ice literally (and the meat) is encased in one solid block of ice cubes. I half to smash the ice to be able to get the bags out.
