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Meat
#3004435
02/11/12 01:54 AM
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Joined: Dec 2011
Posts: 124
Str8 Fishin
OP
Woodsman
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OP
Woodsman
Joined: Dec 2011
Posts: 124 |
If its below freezing do you need to keep your kill on ice? Or can you wait & quarter him out in the morning?
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Re: Meat
[Re: Str8 Fishin]
#3004475
02/11/12 02:09 AM
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Joined: Jan 2012
Posts: 571
wchamilton
Tracker
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Tracker
Joined: Jan 2012
Posts: 571 |
clean him, skin him, hang him and spread him and if its much below freezing your liable to be quartering him with a saw the next morning. I have kept meat hanging for days in the winter, just wrap it up in the daytime and keep it in the shade.
America is at that awkward stage. It's too late to work within the system, but too early to shoot the bastards. Claire Wolfe
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Re: Meat
[Re: wchamilton]
#3004734
02/11/12 04:24 AM
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Joined: Nov 2011
Posts: 1,202
Adelbridge
Pro Tracker
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Pro Tracker
Joined: Nov 2011
Posts: 1,202 |
the fridge at the grocery is about 40 and meat keeps for a week before they grind it into hamburger
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Re: Meat
[Re: Adelbridge]
#3006552
02/12/12 02:53 AM
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Joined: Nov 2011
Posts: 2,498
der Teufel
Veteran Tracker
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Veteran Tracker
Joined: Nov 2011
Posts: 2,498 |
I'd at least gut it and wash it out pretty quick after killing it. Then, if it's freezing I think I'd be okay with hanging it out in the cold overnight.
I have two unwritten rules: 1. 2.
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Re: Meat
[Re: der Teufel]
#3006864
02/12/12 04:57 AM
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Joined: Jan 2012
Posts: 4,753
Nathan Nelson
Extreme Tracker
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Extreme Tracker
Joined: Jan 2012
Posts: 4,753 |
If you get the guts out it will stay alot longer, all the really bad toxins in an animal are in the stomach, and intestinal track and you need to get them out as soon as possible.
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Re: Meat
[Re: Nathan Nelson]
#3006906
02/12/12 05:27 AM
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Joined: Jun 2011
Posts: 692
big-tex
Tracker
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Tracker
Joined: Jun 2011
Posts: 692 |
get guts out and skin when body is still warm and house off to get as much blood as possible then cover with plastic to prevent meat from drying, should be fine,
Keep in mind meat can not be frozen, defrosted and frozen again without cooking,
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Re: Meat
[Re: big-tex]
#3006940
02/12/12 05:42 AM
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Joined: Mar 2011
Posts: 134
Chaser42
Woodsman
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Woodsman
Joined: Mar 2011
Posts: 134 |
Lower than 40 (about 34 is ideal) degrees is safe to leave hanging for several days...dry aged meat is hung uncovered for much longer. So you've got nothing to worry about as long as it's very clean after gutting.
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Re: Meat
[Re: Chaser42]
#3007015
02/12/12 06:17 AM
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Joined: Jun 2011
Posts: 692
big-tex
Tracker
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Tracker
Joined: Jun 2011
Posts: 692 |
pig meat does not need to be aged
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Re: Meat
[Re: big-tex]
#3007268
02/12/12 02:06 PM
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Joined: Feb 2011
Posts: 230
Rock Rancher
Woodsman
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Woodsman
Joined: Feb 2011
Posts: 230 |
Keep in mind meat can not be frozen, defrosted and frozen again without cooking,
I've heard this before but don't understand the reason why. Seems like it would be OK to me if you defrost in a fridge. If you defrost on a counter top I can see issues. Please explain. Thanks, Shay
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Re: Meat
[Re: Rock Rancher]
#3007479
02/12/12 03:41 PM
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Joined: Mar 2011
Posts: 134
Chaser42
Woodsman
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Woodsman
Joined: Mar 2011
Posts: 134 |
There's nothing harmful as far as health concerns if you do this, as long as you are thawing properly in a cold environment. What is effected is the quality of the meat. Unless you are using an ultra-fast blast freezer for freezing, large ice crystals form in the meat when freezing. (The slower the freezing process, the larger the crystals.) These ice crystals actually act as little knives that cut holes in your meat. When you thaw the meat, this means a greater loss of moisture. That's why you always have puddles of watery blood when you thaw meat. If you refreeze it again, you are repeating this process and leading to more moisture loss and texture degradation. What you end up with is a dry-ish piece of meat with a bit of an odd texture. If you end up braising or stewing the meat, this is less noticeable...but in most cooking applications, the meat will not respond well.
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