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Hunting & Fishing
Field dress where they lay or nay?
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<blockquote data-quote="TedKennedy" data-source="post: 3667475" data-attributes="member: 25419"><p>Dude, please don't do that. </p><p></p><p>When the heart stops beating, the blood stops pumping. </p><p></p><p>The minute that deer dies, bacteria start multiplying, particularly in the stomach/intestines. </p><p></p><p>Gut, hang, skin and cool asap. If you can hang it in a cool (40F) place while the skinned, gutted carcass is intact it will make the meat better - the fibers in the muscles can't shrink and they will develop microtears that will "tenderize" the meat. There are good bacteria that will develop at that colder temp that will also improve the quality. Hanging a deer carcass for a week at 40F is beneficial - being in Oklahoma, you probably won't get to do that unless you have access to a cooler.</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 3667475, member: 25419"] Dude, please don't do that. When the heart stops beating, the blood stops pumping. The minute that deer dies, bacteria start multiplying, particularly in the stomach/intestines. Gut, hang, skin and cool asap. If you can hang it in a cool (40F) place while the skinned, gutted carcass is intact it will make the meat better - the fibers in the muscles can't shrink and they will develop microtears that will "tenderize" the meat. There are good bacteria that will develop at that colder temp that will also improve the quality. Hanging a deer carcass for a week at 40F is beneficial - being in Oklahoma, you probably won't get to do that unless you have access to a cooler. [/QUOTE]
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