What are y'alls thoughts on deer hunting and temperature and the impact on the quality of the meat. Any rules of thumb for how quick to get the deer meat cooled down before quality is impacted. Any tips for rapid cooling?
For example, Hunting in 50 degree morning temps, shooting a deer at 8am and not getting it home for 3 hours to skin it quarter it and put on ice before processing. Too long. Driving in 65 degree weather?
I've heard of ice in the cavity but most of the meat is on the legs so I wasn't sure how effective that would be or does it really matter much? I kind of want to wait until later in the season when its colder so I can feel better about the meat cooling off faster but blackpowder season is only until this Sunday and it'll be warm.
I was thinking shoot deer, gut it quick, hang it up for a bit to bleed it out then take to the check station to get the tag, skin it, quarter it, put into two big icechests and drive the hour it takes to get home and start the butchering.
For example, Hunting in 50 degree morning temps, shooting a deer at 8am and not getting it home for 3 hours to skin it quarter it and put on ice before processing. Too long. Driving in 65 degree weather?
I've heard of ice in the cavity but most of the meat is on the legs so I wasn't sure how effective that would be or does it really matter much? I kind of want to wait until later in the season when its colder so I can feel better about the meat cooling off faster but blackpowder season is only until this Sunday and it'll be warm.
I was thinking shoot deer, gut it quick, hang it up for a bit to bleed it out then take to the check station to get the tag, skin it, quarter it, put into two big icechests and drive the hour it takes to get home and start the butchering.