Shouldn't. Quite a few peole leave em up to age at that temp.
How long until a deer spoils ??
Tomorrows high is supposed to be around 45. Will a deer shot at let's say 7 in the morning and then field dressed and the rib cage propped open, spoil if I hunt till dark before getting the deer to the processor.
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Why not skin it quarter it and put it on ice? Save money at the processor also.
Need two more to make it till next season, so i want to hunt all day tomorrow, and with work don't have time to cut it up myself.
One day I want to process all my deer though
Just need time and space
One day I want to process all my deer though
Just need time and space
Remember FATTOM. Bacteria need certain things in order to grow,
Food (Deer)
Acidity (ph between 4-7 which is again your deer)
Time (In excess of 4 hours)
Temperature (danger zone is 41-139)
Oxygen
Moisture
You have all the right elements in place for bacteria to grow. The best thing is to get it below 41 degrees.
My qualifications: ServSafe food safety instructor and proctor. Hope this helps.
Food (Deer)
Acidity (ph between 4-7 which is again your deer)
Time (In excess of 4 hours)
Temperature (danger zone is 41-139)
Oxygen
Moisture
You have all the right elements in place for bacteria to grow. The best thing is to get it below 41 degrees.
My qualifications: ServSafe food safety instructor and proctor. Hope this helps.
Take a bag or two of ice with you if you can and place them tightly in the body cavity and between the hams. Keep it in the shade and you should be just fine.
Also, when you dress it make sure that you get as little dirt on it as possible (and be careful not to puncture the guts, etc.) so that the bacteria in the dirt doesn't start to infect the meat. There is actually a ton of bacteria in everyday dirt that you will want to keep out of contact with the meat.
Also, when you dress it make sure that you get as little dirt on it as possible (and be careful not to puncture the guts, etc.) so that the bacteria in the dirt doesn't start to infect the meat. There is actually a ton of bacteria in everyday dirt that you will want to keep out of contact with the meat.
I wasnt talking about deboneing and cutting up. Just quartered and stored on ice until you can take it. 30 minute job and no worries laterl.
It will keep fine in the conditions you mentioned if you keep it in the shade.
Thanks
I agree with the food inspector. Want mine cold asap
The temperature the weather channel gives you is in the shade. If the high is 45 tomorrow that will be in the shade. Why risk it, just pick up $5 worth of iceIt will keep fine in the conditions you mentioned if you keep it in the shade.
Quartering it takes no time and no money other then ice . Thats how I always do them .
Commercial refrigerators at restaurants sit at 40-41 degrees. You should be fine. However, if in doubt, quarter it out.
Commercial refrigerators sit between 34-41 degrees for a reason. If 45 was safe then the range would be to 45. As long as it doesn't stay above 41 degrees for more than 4 hours it will be fine. But always err on the safe side when handling food products.Commercial refrigerators at restaurants sit at 40-41 degrees. You should be fine. However, if in doubt, quarter it out.
I like! :up:However, if in doubt, quarter it out.
x2!!!!quartering it takes no time and no money other then ice . Thats how i always do them .
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