I gut mine and do the ice thing too if I don’t have a way to get it broke down asap! In FL the public I hunted had a store .5 miles from the skinning shed so I kept a cooler in the truck to ice down the meat(pull the plug to drain water)!!Where I hunt now doesn’t have one so I have to take it home and do it in the yard. But I take care of it as soon as I get home and break it down
This is a great topic I would love for you guys to get an expert on to discuss this more. My understanding has always been you want to prevent exposure. Keeping the hide on and the gut incision small and closed is the best way to prevent bacteria from growing. I would think adding ice would eventually melt to water and allow more bacteria to grow. For me making the most of the meat is our biggest responsibility as a hunters so keep the videos coming!
My buddy and I even as north as Missouri will hunt with a cooler in back, with frozen plastic jugs filled with water or some freezer packs inside. Every hunt until it’s below freezing and even then sometimes will still do it. Every deer gets quartered in the field and put in game bags. It’s too hot to leave hams on a deer most hunts and it’s just easier to get it to the truck. Plus you can leave it in the cooler on the freezer packs and not worry about liquid encouraging bacterial growth. The best process in the field is to get the hams off first, hang them off a tree in the shade, and they cool pretty quick if there’s a breeze. Even better if there’s a creek, it’ll be 10-20 degrees cooler on that bank and help keep that meat cool. I hunt over water anyways a ton early season so it helps this whole process. The main thing is to not soak the stuff in ice water, especially not for hours on end.
Yall think a processor is actually giving you your deer meat?? Theyre not. Theyre putting everyones deer in the same pile and youre getting a rough estimate of weight out of that pile.
I gut mine and do the ice thing too if I don’t have a way to get it broke down asap! In FL the public I hunted had a store .5 miles from the skinning shed so I kept a cooler in the truck to ice down the meat(pull the plug to drain water)!!Where I hunt now doesn’t have one so I have to take it home and do it in the yard. But I take care of it as soon as I get home and break it down
This is a great topic I would love for you guys to get an expert on to discuss this more. My understanding has always been you want to prevent exposure. Keeping the hide on and the gut incision small and closed is the best way to prevent bacteria from growing. I would think adding ice would eventually melt to water and allow more bacteria to grow. For me making the most of the meat is our biggest responsibility as a hunters so keep the videos coming!
Water doesn't encourage bacteria activity and growth..... warm water does. Its about temperature, not wet or dry.
My buddy and I even as north as Missouri will hunt with a cooler in back, with frozen plastic jugs filled with water or some freezer packs inside. Every hunt until it’s below freezing and even then sometimes will still do it.
Every deer gets quartered in the field and put in game bags. It’s too hot to leave hams on a deer most hunts and it’s just easier to get it to the truck. Plus you can leave it in the cooler on the freezer packs and not worry about liquid encouraging bacterial growth. The best process in the field is to get the hams off first, hang them off a tree in the shade, and they cool pretty quick if there’s a breeze.
Even better if there’s a creek, it’ll be 10-20 degrees cooler on that bank and help keep that meat cool. I hunt over water anyways a ton early season so it helps this whole process. The main thing is to not soak the stuff in ice water, especially not for hours on end.
That metallic color you're referring to in the meat is mineral content. Deer meat doesn't spoil in 2 hours
A kiddie pool sprayed with spray foam insulation is a quick super cheap cooler that will fit all your quarters and still have a ton of room for ice.
The bones actually conduct the cold coming from the ice as well. Definitely don't pile meat or quarters though, good point.
Just realized you went to Auburn. War Eagle native
I didn't hear a mention of Rigor Mortis. If you cut it up before rigor releases , 24 to 48 hours, you're going to have some tough venison.
The iridescent metallic rainbow looking sheen is 100% completely natural and normal and has zero indication of meat spoilage.
What do yall do for mosquitoes
We use picaridin spray/lotion. It’s works amazing well.
Thermacell units. They work.
Yall think a processor is actually giving you your deer meat?? Theyre not. Theyre putting everyones deer in the same pile and youre getting a rough estimate of weight out of that pile.