Just curious on others thoughts/opinions related to proper meat care of big game during bow season. I typically process the meat ASAP regardless of temps...sometimes we've had meat wrapped and in freezer just a couple hours after shot...if cool enough though, it does usually hang over one night due to time needed to process. Obviously we can take game anywhere from 90 degrees to below Zero...I'd like to know: -What are your "rules of thumb" related to temps meat can hang in and for how long? -With cold weather (or a cooler) do you hang meat longer to "age?"...something I've never done.
Quartered and iced down ASAP, then I'll bone it out within the next few days. If it's below 45 outside I'll let it hang overnight.
X2 I leave mine on ice for three or four days if I process it myself (changing the ice daily). If I have the meat locker do it then I take it up there same day.
This time of year it's pretty warm here in the Sierras. I usually bone out the deer within an hour or so and place the meat in an extra refrigerator I have for 5-7 days and then I'll cut up and wrap the meat for freezer myself. I have the benefit of living within a short distance of most of my hunts.
Excellent topic. I am used to it being cold enough to not worry about it. I have always wondered what others do during early season.
I'm lucky, a friend of mine has a big walk in cooler that I can hang mine in any time for as long as I want. It comes in real handy for early season, and I take full advantage of it.
Quatered and iced as soon as I get home. Butchered and deboned over the next few days. My buddy and I are working to get a refrigerator in his garage that we can hang leg quarters in to age.
