Had a very successful deer hunt in saskatchewan with all 3 of our party tagging out. However manitoba for all intents and purpose will not allow dressed deer across the border so we arranged to have them processed by davis meats of alameda sk. Left the dressed carcasses hanging in an unisulated shed on my cousins farm. That was the end ofnovember. Today they are still hanging in the shed. The butcher keeps telling my cousin "I'm full I can take em in next week". I think this is ridiculous, I've never heard of it taking this long. As long as it stays cold and they are frozen I imagine they should be fine but my hunting partner Is freaking out that we'll end up losing them. Just frustrating, learned the hard way that we won't be going to that butcher again. (Which is unfortunate because I love thier suasages)
how long befor my deer turns bad?
- Thread starter kevin.303
- Start date
saskgunowner101
CGN Ultra frequent flyer
- Location
- middle of Sask
I'm not sure if you need to worry too much about them yet. While I live 4-5 hours north of Almeda, we've had (at least up this way) a very cold December and first week of January. A few warm days hit just above 0, but if your deer were in an uninsulated shed, they're most likely froze pretty stiff IMHO. All the outer meat will need to be trimmed anyways. Just one guys opinion.
Thought I might add; my neighbor hangs his deer in a shed until Feb sometimes, brings it in to thaw, butchers, tastes like deer.
Thought I might add; my neighbor hangs his deer in a shed until Feb sometimes, brings it in to thaw, butchers, tastes like deer.
If frozen they'll be fine for about a year. I'd be looking for another meat cutter or doing it myself. Rocket science it ain't. Takes sharp knives, a saw and the space to do it. The space usually being the hardest thing to find.
No, wait. Wrap it in butcher paper, put it in a big cooler and send it to me. I'll fix it. If sharing wasn't communism I think about having you send half to saskgunowner. snicker.
No, wait. Wrap it in butcher paper, put it in a big cooler and send it to me. I'll fix it. If sharing wasn't communism I think about having you send half to saskgunowner. snicker.
maple_leaf_eh
CGN Ultra frequent flyer
You should double check with SERM in Regina for an export permit. When I've hunted in Sask, the second most important piece of paper after your tags and habitat cert, has been a little slip saying I was taking the deer out of the province. It seemed silly, and almost a paperwork trap. But, it made everyone feel better.
I was lucky when I first started hunting because a couple of the guys had a walk in freezer in their garage and taught me and my brother to butcher a deer (none were professionals by any means, just basic stuff). With 3 people (4 if your cousin helps, the more the merrier) you can butcher a deer in a couple of hours, if you have the right equipment *just as important as the space IMHO*. But to answer your question, as long as they stay frozen and don't thaw out they should be fine. (Same as if something were in your freezer.)
No, it won't be fine. What will happen, is that the carcass will dehydrate to the point it won't even make good sausage. In a shed or not, constant air flow on uncovered meat will ruin it. Six weeks is already starting to push it.
I've been there and done that. Wouldn't even consider doing it again.
There is one more issue. If the butcher wants to partially thaw it, to process hamburger etc, there may be a chance it is to dried out to grind.
It may well be worth your while to hustle over there and do it yourself. Check out the minimum cutting standards and go from there. Even a big deer can be deboned completely in a couple of hours and you can process the chunks at home. If you insist on processing bone, a good reciprocating saw, like a Millwaukee will do fine. Battery operated saws have a tendency to poop out quickly in very cold weather.
I may be wrong, but if you cut it up into small manageable pieces, like backstraps, shoulder, rib sections, hind legs and front legs, that may be enough. Unless Manitoba requires a certified butchers receipt.
I've been there and done that. Wouldn't even consider doing it again.
There is one more issue. If the butcher wants to partially thaw it, to process hamburger etc, there may be a chance it is to dried out to grind.
It may well be worth your while to hustle over there and do it yourself. Check out the minimum cutting standards and go from there. Even a big deer can be deboned completely in a couple of hours and you can process the chunks at home. If you insist on processing bone, a good reciprocating saw, like a Millwaukee will do fine. Battery operated saws have a tendency to poop out quickly in very cold weather.
I may be wrong, but if you cut it up into small manageable pieces, like backstraps, shoulder, rib sections, hind legs and front legs, that may be enough. Unless Manitoba requires a certified butchers receipt.
You can bring the carcass into Manitoba as long as the spine and skull are removed. We always cut out the backstraps and tenderloins right away. then simply saw off the rib cages from the spinal column and remove the leg quarters. the only piece that is an issue is the neck area which would have to be deboned. The quarters can then be dealt with at a later time. Might take a few hours out of your hunting time, but it's well worth it.
Good advice here... I debone mine entirely... cut the backstraps into steaks and make a couple of roasts.... the rest is stew meat and sausage...
Put it this way, even if frozen it will dehydrate and start to get freezerburn...
Chefhunter
CGN Regular
- Location
- Maple ridge
My advice, get rid of it! Too many steps were not followed to insure proper food safe standards.....freezer burn is the least of your worries.
You don't need an export permit! Your licence serves as your export permit.
http://www.environment.gov.sk.ca/Default.aspx?DN=0341509a-d5ca-481b-89a7-52df27262abf
The only permit you need is if you didn't shoot the deer. We hunt with out uncle and cousin and they don't eat the meat much so they give us the carcass. We can't bring the head home but the permit allows us to bring the meat home.
Outside temps are not as cold as a freezer and the meat can spoil even if frozen. There a huge difference between -5 and -35 when it comes to meat storage.Last elk I shot was left at the butcher in Longveiw Alta. and he ended up sawing his hand and couldn't get to it in good time till he hirde somebody. From a huge 7 point I ended up with less then 100 pounds of meat.
Outside temps are not as cold as a freezer and the meat can spoil even if frozen. There a huge difference between -5 and -35 when it comes to meat storage.Last elk I shot was left at the butcher in Longveiw Alta. and he ended up sawing his hand and couldn't get to it in good time till he hirde somebody. From a huge 7 point I ended up with less then 100 pounds of meat.
