Deer meat question

i have hung meat in the trees on a fly in hunts for a few days well above freezing and i haven't died yet. enjoy the meat and don't give it another thought. if it smeels good its good.
 
Here where we moose hunt, we can let quarter's sit on logs for some days if not under the sun , and if the temp is beloew 10 degrees celcius.

Mush
 
The meat will be fine. The posts questioning the safety of meat after 4 hours make me laugh...99% of all deer, moose meat would be considered inedible at that rate.

Most of my carcasses hang for many days in mid 40F weather (below freezing at night, out of direct sunlight).
 
Just because the majority of people don't follow proper food safety guidelines doesn't mean they're right. If you and you alone consume your meat go ahead and enjoy BUT when feeding others please be careful!
It's very irresponsible to give dangerous advice! Just because some of you have been lucky doesn't mean you should give faulty advice! Most of us wouldn't drink a glass of milk left out overnight...
 
The real problem with the meat is that it may (or may not) have a stronger flavor due to not cooling down immediately. If it smells fine then it's going to be safe enough to eat. Maybe not as carppacio but certainly as steak.
 
Well, we ate some of the filet a couple nights ago & I must say that some bites had a "funky" taste.... We were worried about the rest of the deer... Last night we had a taste of steak & it was amazingly tasty! I guess that the filet had been soaking in the nasties all night long & that might be the reason that it was "funky" ??!!. Happily the rest of the deer is good :) Thanks for all of your advice!!
 
The meat was pale because of the lack of oxygen. As long as it was cool overnight you'll likely be ok, however I try to recover game immediately as once they die, if they are not gutted and cooled out properly, it causes the internal meat to spoil. If you have a good butcher who you trust, let him have a look at it first. I couldn't hang the 2 I shot last night, and wanted them to cool during the trip home so I packed them full of ice for the 3 hour drive. :)
 
I just came back from my butcher's and asked him. His advice is to do anything and everything you can to recover the deer that night. He told me he would not accept a deer which had laid dead overnight.
 
rickslady said:
Well, we ate some of the filet a couple nights ago & I must say that some bites had a "funky" taste.... We were worried about the rest of the deer... Last night we had a taste of steak & it was amazingly tasty! I guess that the filet had been soaking in the nasties all night long & that might be the reason that it was "funky" ??!!. Happily the rest of the deer is good :) Thanks for all of your advice!!
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The filet was overheated and didn't cool out well. It was likely spoiled. A butcher with a good nose can tell from scent alone.
 
One of the worst things you can do is provide opinions. Nobody likes spoiled meat. I have 1/2 an elk in my freezer from 2yrs ago that was spoiled. Dog food next week. You could smell it right off. Took an idiot hunting...never again.

RL, you can tell right off if you stick your head in and take a big sniff. Your nose won't be wrong. As long as she was not bloated and no guts were bothered, she would be fine. The tenderloins are inside and will cool LAST. I have had them turn within a 3 hour tracking job.

You are good to go, if it continues to smell good. Vinegar and wines are best marinade bases. Esp if you are uncertain.

I often brush cider vinegar on the surface of fresh meat before backpacking or canoeing trips. Kills bacteria and the meat still smells (and tastes) great 2- 3days later, even in hot weather. Same with fresh veg and fruit, bath of cold water and javex. Kills bacteria and stuff lasts up to a week without wilting.

But, I have never had a food handling course, so, ignorance is bliss...and good health, apparently.
 
Javex is just a brand name of bleach... that is a carcinogen and I think also somewhat poisonous. I would go with something else for a preservative on vegetables if I were you. Maybe on things you peel and don't eat that part of you can get away with it?

rookie wildcat said:
One of the worst things you can do is provide opinions. Nobody likes spoiled meat. I have 1/2 an elk in my freezer from 2yrs ago that was spoiled. Dog food next week. You could smell it right off. Took an idiot hunting...never again.

RL, you can tell right off if you stick your head in and take a big sniff. Your nose won't be wrong. As long as she was not bloated and no guts were bothered, she would be fine. The tenderloins are inside and will cool LAST. I have had them turn within a 3 hour tracking job.

You are good to go, if it continues to smell good. Vinegar and wines are best marinade bases. Esp if you are uncertain.

I often brush cider vinegar on the surface of fresh meat before backpacking or canoeing trips. Kills bacteria and the meat still smells (and tastes) great 2- 3days later, even in hot weather. Same with fresh veg and fruit, bath of cold water and javex. Kills bacteria and stuff lasts up to a week without wilting.

But, I have never had a food handling course, so, ignorance is bliss...and good health, apparently.
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