DEER HUNTERS

good luck to all the deer hunters going out during the season. most of all have fun and be safe!!!!!!!

with the temps being forecasted make sure you take care of that animal.

Looks like there is going to be a big weather change on Monday.

gimruis wrote:

Looks like there is going to be a big weather change on Monday.

i see that to, but nuttin but bad can happen to venision from sat to monday with the temps there talking about.

glenn57 wrote:

<div class=”d4p-bbt-quote-title”>gimruis wrote:</div>
Looks like there is going to be a big weather change on Monday.

i see that to, but nuttin but bad can happen to venision from sat to monday with the temps there talking about.

Just pack the cavity with ice. The hide will keep the ice after initial cool down. Be sure melted ice can drain from cavity.

People hunt much hotter temps down south.

I’ll be prepared at camp with a cooler of ice.

i did the ice thing one year and didnt like the results. we have 2 spare frig’s at the cabin. any deer we get those first 2 days will be skun, quartered and put in the frig!

I swear the weather gods hate MN rifle opener…..unseasonably cold for 3+ week and…wait…oh look at that….60s FOR RIFLE OPENER

@glenn57

glenn57 wrote:

i did the ice thing one year and didnt like the results

Please describe your “ice thing” and what you didn’t like?
Though a dedicated fridge is nice, I’d like to hear why you are deterring others from the “ice thing”.

This saturday, i helped some friends (Neighbors of where i hunt) butcher their 4.5yo buck that was shot OPENING MORNING. It has been years since they’ve butchered and wanted me to help show them.

Yes, 8 days after. Opener was 75, next day 75, monday 75, then cool down.

He packed in ice, with a good drain down the throat. Kept in a heated machine shed (heated floor) with combine. Maintained ice. I couldn’t tell ya if the heat was on earlier in the week in the shop but it was saturday when i butchered.

I was impressed with how tender that meat was. It was an excellent hang. I was impressed. Kept the hide on. Hide kept the cool in. Old deer with tender cuts!

FishBlood&RiverMud wrote:

@glenn57

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
i did the ice thing one year and didnt like the results

Please describe your “ice thing” and what you didn’t like?
Though a dedicated fridge is nice, I’d like to hear why you are deterring others from the “ice thing”.

This saturday, i helped some friends (Neighbors of where i hunt) butcher their 4.5yo buck that was shot OPENING MORNING. It has been years since they’ve butchered and wanted me to help show them.

Yes, 8 days after. Opener was 75, next day 75, monday 75, then cool down.

He packed in ice, with a good drain down the throat. Kept in a heated machine shed (heated floor) with combine. Maintained ice. I couldn’t tell ya if the heat was on earlier in the week in the shop but it was saturday when i butchered.

I was impressed with how tender that meat was. It was an excellent hang. I was impressed. Kept the hide on. Hide kept the cool in. Old deer with tender cuts!

if i gave the impression of not using ice, it wasnt my intent. i was simply stating i didnt have good results.

knowing it was going to be warm i brought up 5-7 gallon milk jugs of ice. stuck them all over the cavity of the deer, there was still ice in the jugs and i ended up with bad meat. it was laying also on a cement floor inthe shed that is well shaded also.

Yeah i wouldn’t advise someone do as you did. Thank you for sharing.
Milk jugs won’t transfer the cold to the meat as well as ice pack. That may be part of the issue, though likely not the biggest.
Laying deer on side allows a cess pool of water to accumulate (Condensation).
Upper side of deer as no direct contact with ice either and is likely going to be warmer than the section on the ground.

Pack with ice, HANG HEAD DOWN with esophagus clearly open to allow draining. Pack ice all the way up to the knees of the rear legs. Use rope/bungee to contain ice. Replenish ice as needed.

yea that was a definite learning experience. we are fortunate to have those 2 extra frigs available. that was my first experience in my deer hunting life we ever had to deal with to warm temps for meat, usually there froze solid!!!!!

so, when i shot that deer saturday about 11 am, we were back at the cabin and had the deer skun quartered and in the frig by 2 pm. still even had an hour to wander out in the woods by the cabin to sit.

glenn57 wrote:

that was my first experience in my deer hunting life we ever had to deal with to warm temps for meat, usually there froze solid!!!!!

In 2016 it was even worse than this year for warmth because it lasted well into the following week whereas this one only lasted for opening weekend and then the cool down began. I can recall it still being 65 the following Thursday after opener.

I shot a doe opening morning, ran to the store, packed it with ice and let it hang till Monday. Dropped it off at the butcher and they handed me my tenderloins and I ate them that night. Seemed fine to me.

John Rasmussen wrote:

I shot a doe opening morning, ran to the store, packed it with ice and let it hang till Monday. Dropped it off at the butcher and they handed me my tenderloins and I ate them that night. Seemed fine to me.

You didn’t eat the tenderloins fresh ?

If by fresh you mean at deer camp then no. Usually have them when I get home, I shared with my daughter, she is the only other one to eat venison with me other than summer sausage or sticks.