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jimbob86 · December 23, 2010, 05:07 PM

Putting bullets where they blow hair, dirt, intestinal contents (poop) etc. covered in bacteria, into meat that you intend to eat, and at the same time bruising that meat (warm blood makes a fine culture medium -think food and habitat- for growing bacteria). Bacteria grow rapidly at temps over 40 F ...... so unless you get that meat cooled down immediately, you are fixin' to eat a "biology experiment" instead of venison.

Shoulder and neck shots ruin a lot of meat ...... not as bad as shooting them in the butt, but still......

Shoot it where it will kill them and only ruin inedible organs- wash the blood out of the body cavity with cold water and cool the carcass ASAP.....

December 23, 2010, 05:07 PM	#21
jimbob86 Junior member Join Date: October 4, 2007 Location: All the way to NEBRASKA Posts: 8,722	How poor shot placment contributes to poor meat flavor: Putting bullets where they blow hair, dirt, intestinal contents (poop) etc. covered in bacteria, into meat that you intend to eat, and at the same time bruising that meat (warm blood makes a fine culture medium -think food and habitat- for growing bacteria). Bacteria grow rapidly at temps over 40 F ...... so unless you get that meat cooled down immediately, you are fixin' to eat a "biology experiment" instead of venison. Shoulder and neck shots ruin a lot of meat ...... not as bad as shooting them in the butt, but still...... Shoot it where it will kill them and only ruin inedible organs- wash the blood out of the body cavity with cold water and cool the carcass ASAP.....