Deer Aging

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TN Whitetail Freak said:
No outside in the tree its been between 43*-20* the past week
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Your deer might still be fine, but you don't age meat with 20 degree swings in temperature. I understand it is cold but I can't imagine leaving a deer outside for 5+ days now. It is high time to be butchering....like....now. You should be able to tell if the meat is still good (I know I could). Like pass-thru said I would describe your process here more like a slow rot than aging. I've left a deer quartered in a cooler, on ice, draining, applying more ice daily, for up to 10 days and that is only because I had to wait that long. Normally I try to keep it at a week or less if it is on ice.
 
hunter drew said:
Yep still good. I got a buddy he likes to hand his in his cooler for 15 days before messing with it
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Big difference between a controlled temperature in a cooler and 20 degree swings in temperature while hanging outside.
 
You don't age meat with 20 degree swings in temperature. Aging meat is controlled within 1 to 3 degree swings max is what I'm used to. At those sort of temps he is describing the meat is freezing over night (to some extent), thawing out during the day when temps hit the 40s, then repeat, etc, etc.
 
While not the most ideal conditions the meat should be fine. Unless its getting in the low 20's or colder and staying for several hours at a time, the meat is likely never really freezing, and then thawing. People have been doing this for hundreds of years without many problems. I know I have left them hanging for 5-7+ days on hunts in the past many many times.
 
The meat will be ok, your refrigerator varies in temp 37 to 42 degrees. Temps under 40 degrees very little bacteria grows, that is why they call it refrigeration.

The southern climate for the most part is not ideal, but when you are below average temps as we have been the last week, at that point in time the climate is suitable.

Good luck skinning the deer, the hide will be stuck VERY tight.
 
Poser said:
BlountArrow said:
You don't age meat with 20 degree swings in temperature. Aging meat is controlled within 1 to 3 degree swings max is what I'm used to. At those sort of temps he is describing the meat is freezing over night (to some extent), thawing out during the day when temps hit the 40s, then repeat, etc, etc.
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Exactly. For the most part, the Southeastern climate is not well suited for hanging and aging deer outdoors.
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Thats the reason I put mine in cheeseclothe and leave it quarterd in the fridge for 5 days.
 
The internal temperature of a deer with the skin on, in the shade, will vary much less than you think in temps that vary 20 degrees +. I say the meat will be fine. Won't be hard to figure out when you process.
 

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