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Meat??

cybball

cybball

Well-Known Member
Well, got a big doe yesterday. I quartered her and put her into plastic bags to bring home. IT was too warm to leave her hanging. Anyway, she's in the bottom shelf of my fridge. Am I ok to process tomorrow, or should I get her out of there and get going? Didn't know if she would be ok. Yes, she is in the fridge and cool. Wasn't sure if the plastic bag would cause problems. I usually do it all the same day, but my wife is out of town and I'm in charge of the little ones. NO way I could run the "butcher shop" when they are running around the house.
Planning on trimming, making steaks, burger, and a roast.
 
Should be just fine, not sure if I would let the meat sit in the blood. If it were me I would take it out of the bags and set it on the shelves in the refigerator. You should be able to go several days without processsing it.
 
Do not STACK the meat. It is best to have the hams and shoulders where cool air can move all around them. I have seen stacked meat go bad where it touched and was unable to cool. I like to remove the fridge shelves and sit a Rubbermaid tub on the bottom. I lean my hams and shoulders all on different sides so they are not touching and it allows the blood to drain into the bottom of the tub. :way:
 
I always take the quarters and loins off in the field. always by myself and not care to drag all the way home whole deer,,hang up to drain blood out. Once home with quarters, I cut it up off bone within same day or next day, so meat goes into freezer with fare amount of blood in it. When I thaw it out to cook, soak in salt water for few hrs. Takes all the blood out of meat. Read from a butcher that this really makes the meat tastebetter,, and I think it does.
 
I just put it in a large stock pot of salt water in the fridge overnight and process the next day and never had a problem.
 
I always put the meat in a cooler and cool it down with water from the hose out side. Let it soak for about an hour in the cool water, drain the water off and pack it in ice. Your good for a few days after that.
 
Putting warm meat in plastic isn't a good idea. Heat is retained much longer as it cant escape. Most garbage bags have chemical coatings on them as well.
 
i would leave it OUT of the bags, and process it at the end of the week. when the weather is right (seems to be NEVER, andymore) we let our shotgun deer hang (hides off) for a week, sometimes 2. they hang mostly in shade, optimal temps would be in low 40's to upper 30's. a little freeze overnight and thaw through the day is nice too. the last few years its been too damn cold, so we usually start thawing them out on wednesay and start to process thursday, after first shotgun.
 
I knew bags wasn't the ideal thing, but I had to do something. My wife was out of town, so I used our fridge. :)
I skinned the deer on a gambrel at the farm while hanging in a tree. Once skinned, I let it cool some, but it was in the 60's. I put leg quarters, backstraps, and rib/neck meat into the bag. When home, I put the whole thing in a cooler and dumped ice over it. ONce I had more time (later in the afternoon), into the fridge.
I processed it all today and it all looked great. Burger, steaks, ground jerkey (marinating now), and tomorrow breakfast sausage. Yum Yum.
 
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