The Firing Line Forums

Go Back   The Firing Line Forums > The Hide > The Hunt

Reply
 
Thread Tools
Old October 17, 2005, 11:18 PM   #1
chemist308
Senior Member
 
Join Date: July 28, 2005
Location: Pocono Mtns, PA
Posts: 587
warm weather butchering?

Just spent a day butchering a doe I shot this afternoon. Thing is, I've never butchered one in a 58-60 degree environment before and it did take me a while. I'd say from time of kill to the last piece going in my fridge or freezer was about 12 hours--counting field dress, drag home, hang and butcher. Do you think I'm still good to eat it or did I take to stinking long for all of the meet to still be good?
chemist308 is offline  
Old October 18, 2005, 01:25 AM   #2
MEDDAC19
Senior Member
 
Join Date: April 18, 2005
Location: Endless Mts,NEPA
Posts: 379
Shouldn't be any problem with your venison. Enjoy, and congratulations.
MEDDAC19 is offline  
Old October 18, 2005, 06:59 AM   #3
Windjammer
Member
 
Join Date: September 28, 2005
Location: Eastern North Carolina
Posts: 83
Down here most of our butching is done in 50 - 60 weather. You should be fine.
Windjammer is offline  
Old October 18, 2005, 08:07 AM   #4
VirgilCaine
Senior Member
 
Join Date: October 29, 2004
Location: Northern Michigan
Posts: 419
You'll be fine. Congrats.
__________________
"Danger Itself Is The Best Remedy For Danger"
VirgilCaine is offline  
Old October 18, 2005, 09:08 AM   #5
mete
Senior Member
 
Join Date: June 14, 2004
Location: NY State
Posts: 5,334
I did a calf once at 80F. We had no choice but it was ok. The most important thing is to dress it out immediately !! Meat that has cooled to ~40F firms up and is easier to handle. But your venison will be ok.
mete is offline  
Old October 18, 2005, 09:52 AM   #6
Clayfish
Senior Member
 
Join Date: May 19, 2005
Location: Valdosta, GA
Posts: 953
This time of year here it's still in the high 80's. We just have to get it done a quickly as possible. Your meat is still good.
Clayfish is offline  
Old October 18, 2005, 10:21 AM   #7
zeisloft
Senior Member
 
Join Date: June 7, 2005
Location: Amarillo TX
Posts: 419
Cant imagine it being a problem. Central TX bow season, its commonly still 90ish. Ive cleaned them while sweating...many times. Feral hogs above 100 degrees. It it is that hot, we often clean then in knee deep water, cools them down and helps with the fleas. Just as normal...cook completely.
~z
__________________
A scalpel can be just as effective as a broadsword

Obviously, Occam was not a reloader
zeisloft is offline  
Old October 18, 2005, 10:31 AM   #8
wyrdone
Senior Member
 
Join Date: October 14, 2004
Location: Blacksburg, VA, USA
Posts: 246
Next time take out some insurance, get a couple large coolers and field dress and quarter (Removing the loins seperately) and then pack ice over it. Let it get nice and cold then do your butchering. Butchering is much easier when the meat has firmed up some, at least for portioning into smaller portions than the large primal cuts.
__________________
Current Collection
Marlin Model 60 (my first gun)
Ruger Mark-II .22LR Competition pistol (heavily modified)
CZ-50
CVA Bobcat .50Cal Blackpower
Mosin Nagant 91/30 (1942)
Marlin 336 .30-30 Lever Action
Yugo SKS 59/66
CZ-52
Bulgarian Makarov
Swiss K-31
Rock Island 1911A1

Near Future (hopefully):
M1 Garand
CZ-75
wyrdone is offline  
Old October 18, 2005, 10:39 AM   #9
Pointer
Senior Member
 
Join Date: April 8, 2005
Location: Utah
Posts: 2,559
Skin it out, early on.

The meat cools faster.

This is especially important with Elk because they retain heat and the meat spoils much faster.

Also, be sure to open the arm pits up and lay back the forelegs to let the heat out of that part of the shoulder area.

50-60 degree weather is not a problem.

Enjoy!
Pointer is offline  
Old October 18, 2005, 11:24 AM   #10
clt46910
Senior Member
 
Join Date: July 3, 2005
Location: Indiana
Posts: 149
At 60 degrees you should be fine.

Years back when I hunted in hot weather we would have a hour or so drive back home. We would gut the deer, put on the fly bag, throw it on the back of the pick-up, stop at the gas station throw a couple bags of ice inside the carcass, take it home and process it that afternoon, put in the the old refrig on the carport to age, grab some more beer and head back to the deer camp.

Really miss those days...
__________________
Chuck in Indiana
clt46910 is offline  
Old October 19, 2005, 06:31 PM   #11
kingudaroad
Senior Member
 
Join Date: March 11, 2005
Location: austin
Posts: 735
Here in Texas 60 degrees is like the dead of winter. I always feel like its a race against the clock when I shoot a deer. Thats why I quit taking them to the processor. I think theres a good chance they will give you someone elses meat that hasn't taken the care that you have. My last doe I shot was mid december last year. Killed her at 7:30 am 50 degrees. I got her home at 11:30 am 85 degrees . Meat turned out tasting very very good.
kingudaroad is offline  
Old October 20, 2005, 09:06 AM   #12
Steve499
Senior Member
 
Join Date: December 14, 2004
Location: Central Missouri
Posts: 533
The only problem you might run into is if you pack all the wrapped meat too tightly together when you put it into your freezer. If the meat isn't already well cooled when packaged, it can spoil even after it's in the freezer if the cold can't get to all sides of all the packages. Pork seems to be more sensitive than venison or beef. When pork goes bad, it is all bad. When beef and venison go bad is begins on the surface and progresses inward. Trimming off the outside of those will often salvage most of the meat. The steak you pay big bucks for at the fancy steakhouse is just half a notch from going bad. Sounds gross but that's how we like them. Venison with some "age" on it tastes better, too.
Steve
Steve499 is offline  
Old October 20, 2005, 09:37 PM   #13
MeekAndMild
Senior Member
 
Join Date: August 2, 2001
Posts: 4,988
Always try the smell test when you thaw it out and then make sure its properly cooked just in case.

wyrdone +1
__________________
In a few years when the dust finally clears and people start counting their change there is a pretty good chance that President Obama may become known as The Great Absquatulator. You heard it first here on TFL.
MeekAndMild is offline  
Old October 20, 2005, 11:49 PM   #14
yorec
Senior Member
 
Join Date: February 2, 2000
Location: Wyoming
Posts: 2,324
Some folks around here who can't get a carcass cut up right away will pack the cavity with ice. That'll buy a couple extra hours.

Even with that, get the hide off right away - it retains most of the heat as it was designed to.
__________________
What part of "... shall not be infringed..." don't you understand?

My site - stop by n see what I'm all about... Yes, there is gun stuff.
yorec is offline  
Old October 21, 2005, 05:52 AM   #15
chemist308
Senior Member
 
Join Date: July 28, 2005
Location: Pocono Mtns, PA
Posts: 587
Thanks guys. Ate the tenderloins and some stuff I ground so far. Very good indeed. What surprised me the most is how little fat there was on this one. When I butchered one last year she had between half and inch and an inch of fat on her back. This one didn't have that problem so I found the job easier--little less meat too though...not a yearling by any means, just not as big as she initially looked in the field.
Still very good meat, though

Thanks again,
Rob
chemist308 is offline  
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
This site and contents, including all posts, Copyright © 1998-2014 S.W.A.T. Magazine
Copyright Complaints: Please direct DMCA Takedown Notices to the registered agent: thefiringline.com
Contact Us
Page generated in 0.09833 seconds with 9 queries