Killed Deer last weekend....Hung Hams in Refrigerator for a week.....not frozen.....probably around 35 or so.....got them out today...cut them up for the most part for Jerky....I put that meat in a Marinade this afternoon and I'm going to Smoke/Cure it out into Jerky tomorrow in smoker.... Is the meat at risk of spoilage..??? Parasites....etc... other words will it be safe to eat.... Friend of mine said to be sure to get the smoker up to at least 160....I'm just unsure on the Safety of the meat now... Thanks for any help Creeks!
I have left deer hang for a week or more, warmer than 35 F. You find parasites in bear or pork, not deer. And you'll know when meat goes bad. Based on what you described, I did not hear any reason for concern. I guess you won't know for sure until you try some.
Smelled and Looked great...no problem at all...and the meat was so cold my hands were getting chilled just cutting it up...
It's not hard to tell bad meat, it'll smell offensive (rancid), be slimy and off colored. 35F is a good temp to keep it at, it's just above freezing. I have frozen it whole a few times when I didn't have time to process it and then cut it up as it thawed out.
I have done the same and I think you are totally good. There was someone on here talking about just cutting the green fuzz off and going at it, that's a Lil much for me but if how wanna do that more power to you.
