modman

hey guys i want to put this out to as many people as possible i have never gotten a straight answer during this time of year in n.c temps range in the 80s to 70s and 60s at night how long will a deer keep if you have to track it or it needs field dressed. i usually dont field dress becaus ei am close enough to home to clean and dress deer however i have had some times where i thought the meat was iffy at best due to long recovery times and temps .i would also like to know about winter meat times anyone redaing this please reply i am sure it would help all of us plus it would help the animals we harvest,some people wight think the meat has gone bad .and not use it

Washington Hunter

If the night time temperatures are ranging in the upper 70's and lower 80's, I wouldn't trust the meat 24 hours. If they're in the 60's, 24 hours is pushing it.

As for winter temperatures, the meat will last a bit longer due to the colder temperatures.

Piebalddoe

In warm weather, the meat will keep as long as you hang a deer upside down after it is field dressed. If you pour a five gallon bucket of cold water inside the chest cavity it will start a syphonage through the sinus cavity and the mouth and it will drain the fluids that cause the spoilage in meat. This advice came from an old meat processor in our town. He said that once the fluids drain from the deer, it can last for up to 3 days in 60 degree weather. It works too, we recovered one of my father's deer at 2:00 in the morning and after hanging it and trying this, my dad had to go to work the next morning and when he returned from work he was worried all day because of the warm temperature. But all was well with the meat. And it sure did turn out tasting good...

flyinfeathers

I am an instructor for the National Restaurant Education Foundation Serv Safe curriculum. There are some crazy ideas that have been floating around for years about how to handle deer meat. The biggest issue with any meat issues is TIME & TEMPERATURE ABUSE. The temperature danger zone for meat products is 41-140 degrees. The longer your meat is held between this range the more likely bacteria will spread rapidly. Everyone should take bags of ice with them when hunting in warm weather and after field dressing you should pack the cavity with the ice bags as quickly as possible.

A typical refrigerator cools your items between 34-40 degrees. Everyone should check theirs at home.It should never be above 40.The freezer should be 0-15. 99% of all food poisonings actually come from the home and from not cleaning counters, utensils, etc. properly.

To be safe, if you have any questions if the meat might be questionable.......make sure you cook it to an internal temperature of at least 155 degrees and you should be good.

Piebalddoe... that butcher is going to help someone get sick one day. I think you guys just got lucky.


Free lesson today fellas.

flyinfeathers

Pushing this one to the top fellow hunters. Everyone should read this. I really don't want you guys and gals getting sick. Check with your local health inspector and they will also tell you just how important it is to properly cool raw meat before you can get it butchered and packed.

Be safe.

nodog

I hunt away from home for days and sometimes it's warm. This is exactly what I do. Never had one go bad.

livbucks

I've heard that too. My butcher says to hang it upside down and dump bags of ice in there till full. Most times any bacteria that do get on the meat would be killed by the simple act of freezing it for thirty days, then the act of cooking it is redundant insurance. Most food poisonings seem to come from leftovers that are handled improperly and then consumed. Very few poisonings come from freshly cooked meals. I think the entrails are the biggest worry. The bacteria in the guts is where the problems will start. If it is warm, follow up on your deer right away and get it gutted out and on ice.
I have seensome deerprocessors that have stacks of deer sitting in the sun for a day or two when the mad rush comes. How many poisonings do you hear about that were caused by deer meat?

Rhody Hunter

flyinfeathers is right . instead of ice bags i freeze 2 liter bottles with water 3/4 full then i stuff the body cavity and up the neck with them to help cool them down. THEY STAY VERY WELL FROZEN IN A COOLER BACK IN MY TRUCK WHILE I HUNT.I never hang them in the warm weather i always process them right away and get them in the frig

nodog

Good idea Rhody. My trucks pretty full as it is though.

flyinfeathers

[quote]II have seensome deerprocessors that have stacks of deer sitting in the sun for a day or two when the mad rush comes. How many poisonings do you hear about that were caused by deer meat?

I am trying to understand your point here on this statement. If the outside temp is below 40 degrees, the animal has been field dressed and the cavity has been washed out, then I don't see too much of a problem with this scenario. How many poisonings does anyone "hear about" unless it involves a major food supplier or restaurant chain?

I am sorry but that lastcomment " caused by deer meat"
is completely ridiculous. The only way you are going to prove food poisoning is to have a fecal sample tested from the sick person. Most food poisonings can take up to 48 hours to even show up.