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Aging venison/Meat spoilage
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<blockquote data-quote="Nsghunter" data-source="post: 5272358" data-attributes="member: 14436"><p>Thanks so much guys. I have identified three issues: putting my meat in Tupperware style containers, fridge is set at 41 degrees and I may not keep enough ice in the cooler. </p><p></p><p>The last deer I harvested I am concerned I didn't handle it as absolutely sanitary as I normally would. It was cold outside but I did not ice it on the drive home and I typically would. I also didn't have a good water source to clean it out after field dressing it. </p><p>Of note, the two deer I harvested this season where on the ground for ~4 hours before being gutted. For me that's a long time.</p></blockquote><p></p>
[QUOTE="Nsghunter, post: 5272358, member: 14436"] Thanks so much guys. I have identified three issues: putting my meat in Tupperware style containers, fridge is set at 41 degrees and I may not keep enough ice in the cooler. The last deer I harvested I am concerned I didn't handle it as absolutely sanitary as I normally would. It was cold outside but I did not ice it on the drive home and I typically would. I also didn't have a good water source to clean it out after field dressing it. Of note, the two deer I harvested this season where on the ground for ~4 hours before being gutted. For me that's a long time. [/QUOTE]
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Aging venison/Meat spoilage
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