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Old September 7, 2009, 03:39 PM   #25
Buzzcook
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Join Date: November 29, 2007
Location: Everett, WA
Posts: 5,619
22-rimfire
Quote:
I have always wondered if cooling it hanging with the gut wedged open versus skinning it immediately was preferable. My gutted deer are generally at the processer within 5 hours max and I didn't think this an issue even with fairly warm temps (50's and 60's).
All I can do is repeat that In a commercial kitchen I have 4 hours to bring the temp of meat to below 45 Degrees F.

I know that this isn't possible to do that in the field most of the time. Still it is a very good idea to get that carcass cold asap.

One thing that people might consider is wiping or rinsing out the carcass with a strong vinegar solution.
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