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Max temps #6057708 11/30/15 02:07 PM
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DLALLDER Offline OP
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What is the max temp you would want to store your deer carcus while hunting for number two? Refrigeration is not available. Night time temps should be in mid to upper 20's with daytime temps in mid to upper 50's.





Re: Max temps [Re: DLALLDER] #6057822 11/30/15 03:14 PM
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Upper 50's is too warm for me. Maybe in the shade and stuff the rib cage full of ice?


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Re: Max temps [Re: DLALLDER] #6057827 11/30/15 03:17 PM
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I agree upper 50's is kinda warm, but I would think if you can keep it in the shade with a breeze it would be ok. I wouldn't want to hang it like that for days, but a day would be fine. I always try to take ice and ice chest just in case.


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Re: Max temps [Re: DLALLDER] #6058186 11/30/15 06:31 PM
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mid 40's is about the highest I would want to leave one hanging.

Re: Max temps [Re: ddmm] #6058311 11/30/15 07:28 PM
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Originally Posted By: ddmm
mid 40's is about the highest I would want to leave one hanging.
And thats in the shade.

Re: Max temps [Re: DLALLDER] #6058355 11/30/15 07:47 PM
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Mid 40's and ice if possible

Re: Max temps [Re: DLALLDER] #6059885 12/01/15 01:20 PM
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I kinda go by refrig temp, around 38 is where I am comfortable. I keep a large cooler at lease with me, so I can quarter and ice, then all is good.


Re: Max temps [Re: DLALLDER] #6059894 12/01/15 01:23 PM
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Chill it over night then quarter it up and put it in an ice chest before noon. If you will freeze some block ice at the house before you leave home, and tape the lid shut you wont have to buy any ice or worry about your deer... up


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Re: Max temps [Re: DLALLDER] #6059901 12/01/15 01:26 PM
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Bacteria growth really slows at 40* and below and that is what you want.


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Re: Max temps [Re: DLALLDER] #6059966 12/01/15 01:55 PM
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You guys would be shocked if you saw how our landowner would let a deer hang for a few days and it's warm 50 plus degrees or higher. I will say it's some of the best sausage and deer steaks I have tasted.

Re: Max temps [Re: Auctioneer1] #6059990 12/01/15 02:04 PM
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Originally Posted By: Auctioneer1
You guys would be shocked if you saw how our landowner would let a deer hang for a few days and it's warm 50 plus degrees or higher. I will say it's some of the best sausage and deer steaks I have tasted.
spices cover up a lot of things


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Re: Max temps [Re: Branden] #6060006 12/01/15 02:09 PM
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Originally Posted By: Branden
Originally Posted By: ddmm
mid 40's is about the highest I would want to leave one hanging.
And thats in the shade.


Yup. Always in the shade. Just think about how nice it feels to be in the sun on a 40* day, has the same effect through the skin of a deer.


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Re: Max temps [Re: DLALLDER] #6060028 12/01/15 02:17 PM
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My girlfriend shot a deer last week and when we found it the next day the processor told us the meat was no good. He said when it only gets down to the 40s you have about 4 hours for the deer. I don't know if he meant with the guts still in or after gutted though.


Re: Max temps [Re: DLALLDER] #6060033 12/01/15 02:20 PM
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Originally Posted By: DLALLDER
What is the max temp you would want to store your deer carcus while hunting for number two? Refrigeration is not available. Night time temps should be in mid to upper 20's with daytime temps in mid to upper 50's.


Id gut it and put ice in the cavity... let it hang for days in those temps

Re: Max temps [Re: DLALLDER] #6063634 12/03/15 01:56 AM
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DLALLDER Offline OP
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OK guys, I ask the question knowing I would
Be in Kansas today hunting and was going to try to fill both tags before coming back home. Well my buddy and I got in a two man box blind about 6:30 this morning and had 2 does and a 9 pt on the ground by 8:11. Field dressed my two and headed home at 10:30. Wife and I got to the processor about 4:30. We did stop south of Tulsa and put 2 bags of ice on them. Processor said they were in excellent condition. Looking forward to some steaks from them. Shortest deer hunt of my life.





Re: Max temps [Re: DLALLDER] #6064011 12/03/15 05:40 AM
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My guideline is that if it will be 50f, or cooler, I will hang the deer overnight. I have done this for years, and never had a problem. The following day, it gets quartered and iced down in a cooler. Note: this is done for one night only. I do this to allow the carcass to cool, and avoid the darkness. If it is to warm, then it is not an option.

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