13littleones Posted September 6, 2005 Report Share Posted September 6, 2005 Its 70 or 80* and you put one down.... the low for the night is going to be 60*......You check in your deer and lets say its Sun. night and you have to work the next morning...... what next as far as you taking care of the meat??? ....... Just wondering what you all do......maybe I can find some new tips on how to keep the meat cool till I get off work on Mon......thanks...... Quote Link to comment Share on other sites More sharing options...
Rhino Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? No help here. I cheat....I have access to a walk in cooler so I can hang a field dressed deer if I need to. Quote Link to comment Share on other sites More sharing options...
tedicast Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? When we get a deer in those kind of temps, we get it home, skin it, cut out the backstraps, and tenderloins, and quarter it. We have a fridge that we take the shelves out of, and put the strap,loins, and the quarters in untill we can debone, and package the cuts. Quote Link to comment Share on other sites More sharing options...
HarvDog Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? I've heard of some people packing it inside and out in ice in like a big rubbermaid container. I've never run into a situation like this before though. tedicast - I've never "quartered" a deer either. What's the easiest way to do it? Quote Link to comment Share on other sites More sharing options...
dogdoc Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? that happened to me one October evening. I loaded the buck in my front end loader of my tractor--packed full of ice (inside and out) then covered him with a tarp. I had to work the next day until noon--when I got him to the meat locker at around 2pm the next day he was nice a chilly. todd Quote Link to comment Share on other sites More sharing options...
pointing_dogs_rule Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? Hi Guys!!! Just came back from Wyoming were early season temps are usually 80+ degrees. We have a good 120 gallon cooler. Quarter out or debone the deer and place in cooler with lots of ice. Our cooler will keep ice for three days no problem. Good luck to all the dog Quote Link to comment Share on other sites More sharing options...
tedicast Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? [ QUOTE ] I've heard of some people packing it inside and out in ice in like a big rubbermaid container. I've never run into a situation like this before though. tedicast - I've never "quartered" a deer either. What's the easiest way to do it? [/ QUOTE ] We hang them from a gambrel by the rear legs. We cut the legs of at the knees/elbows. you pretty much just grab the front leg, and hold it away from the body, and start in the armpit cutting. It is pretty easy to follow the muscle group. You will see exactly what I mean when you do it. Then pretty much the same with the rear legs. We cut the back straps out first, and the tenderloins after we have the front shoulders off. The first buck I shot lasy year it was i nthe mid 60's. Instead of cutting it that night we hung it from the gambrel, stuffed the cavity with bags of ice, and wrapped the deer in a tarp. The next day was almost 70, and we didn't get to cut him until that night. It was amazing how cold the deer was, and how little ice had melted. Quote Link to comment Share on other sites More sharing options...
Nut Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? [ QUOTE ] When we get a deer in those kind of temps, we get it home, skin it, cut out the backstraps, and tenderloins, and quarter it. [/ QUOTE ] We have a large cooler we pack the meat in and then ice it. Quote Link to comment Share on other sites More sharing options...
dg Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? Quarter it and put it on ice. The loins and b/s go in the fridge. Quote Link to comment Share on other sites More sharing options...
HeviShot Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? There is no way I could leave a deer out in the woods.We use to have a cyote poblem.Once I shot a doe so drove my nice clean truck to my grandmothers and got my old beat up one.Before I got back which was about 7 minutes she was devoured and torn apart.When I kill a animal it gets taken care of immediatley. Quote Link to comment Share on other sites More sharing options...
willfish03 Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? i always pack the body cavity with ice and cover it with a tarp as soon as posible. Quote Link to comment Share on other sites More sharing options...
Guest bowhunterforlife Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? I agree with the guys who said pack the chest cavity with ice on a tarp add more ice on the outside of deer and wrap up in Tarp and store in shady area! Quote Link to comment Share on other sites More sharing options...
BowJoe Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? Illinois used to have check stations in about every town. We used to have to wait anyway until the next day if we shot it at night because the places were closed. This year however IDNR implemented a call-in or Internet system to eliminate check stations. Now I just hangem and skin em ASAP or one of my friends does or both. We help eachother a lot and nobody minds. If we do have to wait then we put bags of ice in the cavity and put a bungy cord around the outside to keep the bags from falling out. Quote Link to comment Share on other sites More sharing options...
Tominator Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? I call the butcher in times like that. Quote Link to comment Share on other sites More sharing options...
colescott1 Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? Building a 6 1/2 ft by 28" reach in cooler for just that reason. Don't want to second guess myself at the moment of truth if I would have time that night or next morning to process the deer the way I like. Quote Link to comment Share on other sites More sharing options...
Guest foulmouthfool Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? Here's what I do, quick and easy. Get it home, skin, quarter it out.............it takes only a couple of minutes, take the backstraps and tenderloin (IF I cut the deer open), then throw all that in a big cooler and cover with ice. Then I salt down the top of the ice so that when the ice starts melting the water is super cold, it also helps draw some blood out of the meat. When you get off of work Monday afternoon, all you have to do is debone, clean, grind, and package meat. Quote Link to comment Share on other sites More sharing options...
hutchies Posted September 6, 2005 Report Share Posted September 6, 2005 Re: 70 or 80* and u put one down...?? Go talk to your local slaughterhouse before hand and ask them if you kill one and need to bring it in at night if someone can meet you or if the leave a freezer unlocked. My butcher, Tommy, showed me many years ago how to turn on the freezer outside and said to put it in there and call him in the morning and tell him what to do with it. Quote Link to comment Share on other sites More sharing options...
1olhunter Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? I hunt in Oklahoma and usually it is to hot to hang a deer even into rifle season (Thanksgiving). I will generally check in my deer and buy 3 blocks of ice which fills the bottom of my 120 qt ice chest. Then I go back to camp/home and skin and bone out the deer and put all the meat in a wire basket on the blocks of ice. The wire basket will allow the blood to drain from the meat. I keep the water and blood drained from the ice chest and replenish the ice when necessary. I have keep venison on ice for up to 5 days before processing it. This has worked well for me for years. Quote Link to comment Share on other sites More sharing options...
joebobhunter4 Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? where are the tenderloins on a deer at? Quote Link to comment Share on other sites More sharing options...
mathews4life Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? we take the b/s and the tenderloins out, quarter it and stick it in the fridge til we can debone it or finish the process!! Quote Link to comment Share on other sites More sharing options...
ODH Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? just lay it on a tarp, on a cool concrete floor, then just pack ice around the meat till the next day. Quote Link to comment Share on other sites More sharing options...
Hoosierbuck Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? I have rented space at a butcher shop before. Dry ice would work very well, just don't let it touch the meat directly, or you hand for that matter. I have quartered and put in the freezer or fridge...looking into buying a used fridge for the garage for this purpose. The tenderloins are the muscles along the backbone on the inside of the body cavity, about the deer's "waist" running to the hips. HB Quote Link to comment Share on other sites More sharing options...
bigbuckdown70 Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? [ QUOTE ] Quarter it and put it on ice. The loins and b/s go in the fridge. [/ QUOTE ] put it in the frig. makes the wife real happy though Quote Link to comment Share on other sites More sharing options...
hatetomiss Posted September 7, 2005 Report Share Posted September 7, 2005 Re: 70 or 80* and u put one down...?? i pack ours full of ice if i have to wait till the next day and then call in to work and take it to the butcher Quote Link to comment Share on other sites More sharing options...
Guest tigrz2000 Posted September 8, 2005 Report Share Posted September 8, 2005 Re: 70 or 80* and u put one down...?? skin'er out .......1/4'er up...... place'er in two 48 qt coolers... ice her down shut the lid and forget about her.... Quote Link to comment Share on other sites More sharing options...
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