Thread: Deer Meat?
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Old August 2, 2011, 10:57 AM   #7
tahunua001
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Join Date: July 21, 2011
Location: Idaho
Posts: 7,839
well this is just me but our deer season is usually very late and short so it runs from mid october to mid november. during day time it can vary from 60-40 degrees and night usually dips from 40-30 so if we do get a deer I gut it on the spot, and hang it in the garage during depending on daytime-night time temps I feel comfortable leaving it hanging in the garage for no more than 4 days usually I skin it out the next day and start cutting it up and a full grown 200-250 pound deer can usually be dealt with in 1-2 days

I dont know about how the deer seasons run in san antone but if if doesn't get much lower than 50 at night and gets above 65 in the day I'd suggest next day butchering 2 days after might push it
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