Thanks on the bass, 10lber from Fork. I dont have a meat grinder, that's why I get it processed. On smaller game like like 50-75lb pigs I'll do it all myself, but on those we dont ussually have to store it cause it'll all get eaten or taken

I used to always get mine processed too, I've spent alot of money on processing over the years. The last time I had sausage made it was awful, no way that was my meat in there. So, I finally invested in a good meat grinder & now I know there's no chance of getting somebody else's meat. Plus, I enjoy it also lol. Just sayin'......

That's way too warm to hang a deer.

Would you leave a steak out on your counter in 60-70 degrees for 2 days?


We quarter them, rinse, then dry, and put in the fridge for 3-7 days.

You know you could get a meat grinder for less than it costs to get one deer processed.

Everybody seems to forget about windchill and shade. That's the reason we let it hang. Wasnt just out in the sun on a 65 degree day. I want to get a meat grinder but dont they usually add more meat to it than just venison? I need to learn how to do it..

Above 40degrees, bacteria(in raw meat) doubles every 20 minutes!

PLEASE do not take that to a processor and make a bunch of other people sick!

I wouldn't feed that to my dog - even if I burned it to charcoal!
Ain't worth the hospital bill!

I'll let you know if I die or not

I don't hang or age meat, didn't even go to a processer until the last couple of seasons, we've started eatin' on 'em as soon as we got them to fryin' pan. All that said I know of more than one person that will hang them for about two weeks, sometimes in a cooler, sometimes under a shed with a breeze. In West Texas its rare to go two weeks without some warm weather but those I know that are hardcore meat hangers haven't had any problems. I guess it's just a matter of what you feel comfortable with.

Depends on what you wanna make...? You can buy pretty good stuff on premix seasoning... I have a guy that is a processor seasons my Klobase...I know whats in it just not how much, I don't ask! as far as breakfast sausage its a premix with added paprika...

All of our meat mix is(klobase,suasage,hot links, breakfast sausage, etc):
45% deer
45% pork at a 70% ratio of fat (buy at Columbia meats,dallas)
10% 100% Beef fat

We only steak our backstrap & loins and sometimes the Hams for Jerky

If you buy a grinder hte $199 jobs don't last long..motor burns up.

I'm for the method of putting them on ice. That real slushy ice/water mixture. Drain twice a day to get the blood out. Works best in the back of the truck with constant motion sloshing the water back and forth.

your rotten deer is getting ground up and mixed with all of the other deer that are brought in. This is exactly why I process my meat myself![/quote]

Agree 100%

Odds are good that your deer is going to be ok. However, the 40-140 rule is always best to live by. Any temp between 40 and 140 is bacteria friendly. As far as aging, wet or dry age depending on your preference. Wet aging by either wrapping the meat (like meat packers do with the majority of beef we buy) or leave in the ice chest and drain daily for a milder flavor or dry age in a refrigerated environment for a stronger flavor.

It is wisest to clean, skin, and ice the deer ASAP.

Wet age is where the meat is cryovac'd (vacuum sealed) where no air can get to the meat. The meat is kept above freezing and typically below 38 degrees. Dry age is where meat is hung in a locker with free air around it up to 45 degrees. It is normal and preferred for bacteria to grow on dry aged beef. Bad or rancid meat comes from parasites such as flies connecting the flesh. You are right to bag your deer in a mesh bag first. One night out of the sun and in the breeze at 60-65 degrees is fine but you should then transfer to a cooler and wet age, unless you know you can continue to hang around 40 degrees. I personally believe that if you wet age, the meat should not come into direct contact with ice or water, rather seal the meat if possible in the large 5 gallon ziplocs, put on ice, until you can process.
To test this approach, by 2 fresh steaks from your butcher (not dry or wet aged). Put one of those steaks on ice unwrapped for 2 days, and put the other unwrapped in your fridge. At the end of two days, season both steaks the same' and cook them the same. Then decide for yourself which has more flavor.

Which processor did you take it to?

Guys like this are why I process my own as well.

odds are good you will not get your meat back from the processor (most not all processors)you will get someone elses meat so you just have to hope they took better care of their meat. that is y i do not eat others peoples deer meat unless i no them well

Personally, I think you are fine. The temp is a little warm, but what was the low temps at night that it chilled down to? You said it was in the shade, so I bet it is okay. In the past, we have hung them like that and packed the inside of the carcass with ice and never had trouble. Now, we got lucky and got a great deal on a walk in, we process our own meat, but still very rarely let them hang over two or three days. One thing we never do is soak in ice water. At most, we wash out the gut cavity to remove blood caused by the shot or when gutting the animal. Soaking the deer meat, in my opinion, makes the meat stringy and washes away the great flavor of the meat.

We buy a bunch of pork shoulder to mix with it for sausage, and beef fat to mix with it for burger meat.

Cut the good steaks out of the hams and grind the rest.

Temp is measured in the shade not the sun. Wind chill makes no difference. Wind chill is only how cold it feels. If it is 65 with a 30mph wind the meat will be the same temp as no wind. If things chilled to the wind chill we would have to buy block heaters for our vehicles in Texas. Listen to what everyone says: 65 is not cold enough.

Better yet are the ones that hang them for a couple days at 65-70 and then strap them to the hood and drive several with them in the sun and cooking form the engine heat.

Or the ones that put them on the front of the trailer so everyone on the highway can see them....then pursue to all a$$ down the highway with diesel exhaust blowing all over it!!!

i was ok until you said flies.

The fact that fly eggs had to be cut out was the killer

Well, this is actually a pretty serious matter.

Since you won't believe me, I contacted the USDA; read for yourself:

Ask Karen: Thank you for contacting AskKaren. How may I help you today?
Gary: UnRefrigerated venison - stored 48 hrs at 65 to 70 degrees F (quartered deer - raw & unprocessed) - safe to prepare (cook) and eat?
Ask Karen: Unfortunately, no it is not safe. We say to refrigerate game immediately at 40 degrees or below. If it was left for 2 days in a warm temp it is not safe.

Ask Karen: It has to be stored at 40 degrees or below.
Gary: Well, I kinda know that; can you give me something to tell buddy who thinks otherwise?
Ask Karen: Yes, give me a minute let me find our fact sheet on wild game.
Ask Karen: We have this answer in our Ask Karen feature and now I will get the fact sheet for you.
Answer Link: http://askkaren.custhelp.com/app/answers/detail/a_id/149
Ask Karen: Fact sheet on wild game, there is a section in the fact sheet about how to handle game safely: http://www.fsis.usda.gov/Fact_Sheets/Farm_Raised_Game/index.asp#11
Ask Karen: The fact sheet even has a section on what bacteria can be found in wild game, maybe that will help convince him it's not safe.

Gary: How sick (potentially) can he get from eating it?
Ask Karen: Very sick, foodborne illness can potentially kill.
Ask Karen: Salmonella and E.coli can be found in wild game.

Gary: Will cooking resolve that?
Ask Karen: No, some bacteria produce a toxin, cooking does not destroy toxins.

Gary: Ok, thanks.
Ask Karen: Your welcome. I hope that helps. Bye.

Way to go OldOak. Maybe we should all print this and hang it in deer camp. I think that everyone needs a touch of food poisoning now and then. I often think back to the time I had it and was sitting on the pot with a trash can in front of me.