[fluty410]

I was wanting to know what you guys would do. I bow hunt in some deep woods on corp land and was wanting to know if I was to kill a deer in the evening could you leave it over night with the weather being like it is. And would you field dress it or leave it like it is over night. I am just asking because if I kill one I would like to know if it would be ok till morning when I would have more light and maybe be able to get some help. Thanks.

 

[PMan]

Field dressing is (In My Opinion) the most important step in getting the meat ready for the freezer-----Get it done asap----:cheers:

 

[deerslayer75]

temps should be ok but your running the risk or yotes getting it and i do agree with plastic field dressing is the most important id get a flashlight and try to find it

 

[rangerdvr]

If the lows do not reach at least 40 degrees, your deer will start to rot. I have read quite a bit on this subject since its been such a hot year. I would leave a deer if it was below 40 degrees if not, either don't shoot late or start dragging it out. My 2 cents

 

[beanpile]

I'll be interested in seeing what is said. I thought I lost a deer this season only to find it almost by accident 22 hrs later so I gutted it washed it out & now its hanging. Needless to say the gutting was a stinky proposition but no intestinal juices got out & am going to hope for the best.

 

[fluty410]

Thanks think I would just drag them out if I would get one.

 

[buckwacker181]

[rquote=1481820&tid=103613&author=rangerdvr]If the lows do not reach at least 40 degrees, your deer will start to rot. I have read quite a bit on this subject since its been such a hot year. I would leave a deer if it was below 40 degrees if not, either don't shoot late or start dragging it out. My 2 cents[/rquote]

this

 

[beanpile]

[rquote=1481820&tid=103613&author=rangerdvr]If the lows do not reach at least 40 degrees, your deer will start to rot. I have read quite a bit on this subject since its been such a hot year. I would leave a deer if it was below 40 degrees if not, either don't shoot late or start dragging it out. My 2 cents[/rquote]

rotting meat is aged meat is it not? we just had strew from a deer that hung for 5 days.. no problem

 

[JustinM1]

gut and hoist it in a tree then go get it tomorrow??? that seems like that would be a okay idea... just bring some rope with you when you hunt

 

[deerslayer75]

[rquote=1481828&tid=103613&author=beanpile][rquote=1481820&tid=103613&author=rangerdvr]If the lows do not reach at least 40 degrees, your deer will start to rot. I have read quite a bit on this subject since its been such a hot year. I would leave a deer if it was below 40 degrees if not, either don't shoot late or start dragging it out. My 2 cents[/rquote]

rotting meat is aged meat is it not? we just had strew from a deer that hung for 5 days.. no problem[/rquote]

i have always been under the impression lows 50's was fine. dad has been hanging them in that temp for close to 30 years hunting and never had a problem so i dont agree with the has to be under 40

 

[bowrookie]

I was paranoid last night, as I had 2 hanging, and one had been taken at 7:00a.m. Sat. They were gutted and skinned, but I was sweating that temp, this morning at 9:00a.m. I got to them and they were fine.

 

[rangerdvr]

I read quite a few places on-line that said "aging" a deer is a wives tale type thing. I usually leave mine in my "deer" fridge for a few days then process. I am not an expert, just know what some sites have said about it. Bottom line, Its your deer, handle it how you choose

 

[henry]

Ageing meat is actually the process where you allow certain bacteria in the rotting process work their magic to make the meat more tender. I know it works for beef,,,but have never paid any attention to the deer we have processed. Some folks swear by it and others are cautious about it. Like rangerdvr said to each his own. Hanging one above the yotes is always a good idear though.

:cheers::cheers:

 

[Freakhunter232]

I had to go through leaving a deer over night two weeks ago. It was the LONGEST NIGHT of my life but it was all worth it. My best buck ever with a bow. As they say on all the hunting videos. " When in doubt, back out"!!!! Made a believer out of me.

 

[fluty410]

gutting it and hang in the woods does sound like a good idea my try that one as well

 

[Muleskinner]

I have left elk hang out but put them as high as I could on a pole. I also wizzed all the way around it to keep bears away.

 

[Mastevt]

This year's rifle season I shot a buck with the ML. Didn't kill him. After a short trail I jumped him. I then let him lay for the night. Found him the next morning. He was a little smelly when I gutted him, and a little warm still, but he washed out fine, and didn't smell bad after washing him out. This was on opening day. We finished processing him today. We ended up throwing some meat away, but the vast majority of it was ok. It was 42 that night. If it were over 50, I'd worry. But under 50, Id say you'd be ok. JM.02 worth.

 

[archer66]

It's funny the variety of opinions I see on this. Just read an article in a major magazine...forget which one....about aging deer meat. It stressed the importance of gutting and skinning as quickly as possible so the meat can cool, but then it went on to say that it's ok to let it hang for up to two or three weeks even with daytime temps up around 60. Said that as long as it got cool at night the meat wouldn't spoil. Went on to say that it is "normal" for the meat to develop a white mold on the surface..... now that's where I draw the line.

I know an older fella who used to say he hung his ducks by the head on a clothes line out back and that they were ready to eat when the body feel loose from the head....I don't eat anything he cooks.

 

[knockemdeadd]

so, beef and pork will spoil at those temps, but deer wont ? hard to believe....:02:

 

[Pastor]

If you hang a deer in shade and allow the core temp of the meat to get down at night then it will be fine. I let the deer that I killed wed evening hang until this afternoon and it got pretty warm the last couple of days but by keeping it out of the sun, the core temp stayed cold. when I was skinning it today the meat was so cold that it was uncomfortable to hold it very long and it was pretty warm outside this afternoon. I have had several guys tell me that I am crazy but my friends and family have been doing it this way for years and we have never had a deer go bad.

I find that if you process a deer while the rigor mortis is still making it stiff then it is not as good as one that has aged.
the way I tell is if you can wiggle the front leg and the shoulder moves fairly easy then it is ready but if the shoulder is hard and stiff then it hasnt been long enough.