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cold shorting meat
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<blockquote data-quote="swampratt" data-source="post: 2904019" data-attributes="member: 15054"><p>Subject was brought up on early season deer and temps.. I did not want to get off the other posters topic.</p><p>so here is a new one.</p><p></p><p>I used to get my deer and other meat on the cold super quick then I read about cold shorting meat.</p><p>I read from other well seasoned hunters of big game meat and farm raised meat that you are best served to butcher after the muscles have relaxed.</p><p>So after rigor mortis has left.</p><p>I still clean out the gut cavity and cool any internals I wish to keep..Bacteria growth can's happen without oxygen... so if the hide is left in place there is not much chance for spoilage.</p><p></p><p>Now do not get me wrong.. I will not leave the meat in the sun to cook..</p><p>I do like a cool shaded area.. but if the deer is still in Rigor Mortis stage I feel I have plenty of time before the ice hits it.</p><p></p><p>To take that oxygen and spoilage farther.</p><p>I was hunting Love Valley WMA and walking up to the river bank I watched a buzzard launch up into the air from a mound of grass below the river bank.</p><p></p><p>I thought. That was odd what was that bird doing there...I went to see ...there was a dead deer a small one maybe 65 lbs if it was gutted.</p><p>It was not gutted so to say but the coyotes have eaten on it and most guts are gone..It had been sprinkling for a few days and the hide was wet. had some smell to it. Definitely ripe.</p><p></p><p>I had my fishing poles and figured maybe a chunk of meat off of it would make for some catfish bait..I have used deer before there to get dinner out of the river.</p><p></p><p>I opened up the back of the neck with busted bottle and cut a nice chunk of meat out of there..Yes a glass bottle. It stunk to the point I did not want my knife to be contaminated. The hair would pull free from the hide also, so it was there for a spell.</p><p>The meat was free of the dark red color( bled out) and was very pink and quite tender..The shocker was that it had NO smell.</p><p></p><p>I mean this meat did not stink at all.. my hands smelled bad from touching the hide.. but the meat was free of any odor.</p><p></p><p>No odor no blood ,, no fish.. That is how it happened..There were many fish working the water and nothing took the meat.</p><p>Just something to think about.</p></blockquote><p></p>
[QUOTE="swampratt, post: 2904019, member: 15054"] Subject was brought up on early season deer and temps.. I did not want to get off the other posters topic. so here is a new one. I used to get my deer and other meat on the cold super quick then I read about cold shorting meat. I read from other well seasoned hunters of big game meat and farm raised meat that you are best served to butcher after the muscles have relaxed. So after rigor mortis has left. I still clean out the gut cavity and cool any internals I wish to keep..Bacteria growth can's happen without oxygen... so if the hide is left in place there is not much chance for spoilage. Now do not get me wrong.. I will not leave the meat in the sun to cook.. I do like a cool shaded area.. but if the deer is still in Rigor Mortis stage I feel I have plenty of time before the ice hits it. To take that oxygen and spoilage farther. I was hunting Love Valley WMA and walking up to the river bank I watched a buzzard launch up into the air from a mound of grass below the river bank. I thought. That was odd what was that bird doing there...I went to see ...there was a dead deer a small one maybe 65 lbs if it was gutted. It was not gutted so to say but the coyotes have eaten on it and most guts are gone..It had been sprinkling for a few days and the hide was wet. had some smell to it. Definitely ripe. I had my fishing poles and figured maybe a chunk of meat off of it would make for some catfish bait..I have used deer before there to get dinner out of the river. I opened up the back of the neck with busted bottle and cut a nice chunk of meat out of there..Yes a glass bottle. It stunk to the point I did not want my knife to be contaminated. The hair would pull free from the hide also, so it was there for a spell. The meat was free of the dark red color( bled out) and was very pink and quite tender..The shocker was that it had NO smell. I mean this meat did not stink at all.. my hands smelled bad from touching the hide.. but the meat was free of any odor. No odor no blood ,, no fish.. That is how it happened..There were many fish working the water and nothing took the meat. Just something to think about. [/QUOTE]
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