Though I've been shooting for a long time, I've never hunted big game. I am reading about your methods of aging meat. It occured to me that in the colder climates, couldn't the meat be thawing in the day, and refreezing at night over and over? Does this ever happen? And if so, is it a problem?
Freezing and thawing meat
- Thread starter abbaswede
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If the temperature is cold enough at night to freeze a carcass solid, I dont think there would be enough daylight in one day to thaw it.
It has happened to me a few times over the years, and other than making the skinning job a pain in the a$$, there has never been any ill effects.
It has happened to me a few times over the years, and other than making the skinning job a pain in the a$$, there has never been any ill effects.
but ya sure act funny
Thawing and freezing is more dangerous in burger than in muscle.
We've had moose hanging for a few days in the trees at -10 to +10 and it just aids in the aging process if you ask me.
A full freeze and a full thaw back to a full freeze is dangerous. The blood is the problem and it goes bad long before the meat does.
We've had moose hanging for a few days in the trees at -10 to +10 and it just aids in the aging process if you ask me.
A full freeze and a full thaw back to a full freeze is dangerous. The blood is the problem and it goes bad long before the meat does.
