dstubb

I know that i just asked about 10 questions in another processing related thread but i have just one more. What do you guy's who process your own deer do when the weather is hot. I have read that you have around 4 hours before the meat goes bad with temps around 80º. I hunt about a half an hour from my house and let's say that i shoot a deer, find it, field dress it and then get it home. Seems like i will have to get it skinned and quartered and into the fridge with record time. I'm just curious if there are any other methods that i may find helpful.

WesternMdHardwoods

First thing I dont believe that you have just only 4hrs to get the deer out and cleaned up? I mean the deers core temp has to be more then 80degrees and for the deer to die and then basically bake in the sun in less then 4hrs, I just cant picture it????

The buck I shot this year was in 80+degree temps, I shot it at 7:20 and was not recovered until 12:30-1:00?? It was fine, no problems whatsoever!

So basically what I am saying is you pretty much have plenty of time to recover your deer and get it cleaned up!

nodog

Dress it quickly and stuff a bag of ice in it's cavity. Keep the hinds propped open to let the heat out till you get the ice. Rapid heat loss is the key to good meat. You can then take your time butchering it.

Red 5 stdby

Get somebags of iceand stuff it in the chest cavity and between the back legs. Wrap the entire deer in a big tarp when transporting and you should be fine.

Austin/WI

x2 We've always processed our own deer and never had any problems with meat quality when doing this.

bigtim6656

i will butcher my own deer and this has been on my mind my plan is to have two bags of ice at home. When i kill the deer i will find it dress it out as quick as possible and then go home stuff the ice in the chest and then go to the check in site. then back home to butcher it in my garage which thanks to my air conditioner that is going in it it will be at the hottest 64 degrees

Dr Andy

It really doesn't take much time to skin and quarter the deer. The quarters I then put in large bags in a big cooler with lots of ice, including backstraps. Close the cooler and walk away. Add ice as needed and come back to it in a day or two. Make sure the meat stays dry, wet meat is very slimy and slippery (safety issue). These quarters will cool off quicker than any other method. You can do the rest of the butchering at your leisure.