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Temperature to leave deer
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<blockquote data-quote="younggun308" data-source="post: 5145839" data-attributes="member: 4042"><p>I think if it's in the shade you really can wait for hours without worrying. Passes the "if it's falling" standard mentioned earlier. Especially if you're butchering on site.</p><p>Bacteria is where the danger comes, but with the skin on, aside from the area around the wound channel, where's it going to hit your meat?</p><p></p><p>Elk hunters out west take several half-day trips with meat that stays at air temp until it gets to the truck. A lot of time, those are quarters with the skin on or meat in game bags. Usually butchering takes place hours after the shot, and during archery season temps easily can climb into summer temps.</p></blockquote><p></p>
[QUOTE="younggun308, post: 5145839, member: 4042"] I think if it’s in the shade you really can wait for hours without worrying. Passes the “if it’s falling” standard mentioned earlier. Especially if you’re butchering on site. Bacteria is where the danger comes, but with the skin on, aside from the area around the wound channel, where’s it going to hit your meat? Elk hunters out west take several half-day trips with meat that stays at air temp until it gets to the truck. A lot of time, those are quarters with the skin on or meat in game bags. Usually butchering takes place hours after the shot, and during archery season temps easily can climb into summer temps. [/QUOTE]
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Temperature to leave deer
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