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Deer Meat?
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August 2, 2011, 02:30 PM
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Buzzcook
Senior Member
Join Date: November 29, 2007
Location: Everett, WA
Posts: 6,126
I tend to be paranoid about getting meat below 45 degrees asap.
Most of the original risk comes from improper cleaning and handling. If you take care of that then you have several hours up to a day.
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