The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
 
Thread Tools
Old 11-17-2013, 07:27 PM   #1
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default Venison advice needed

I dropped a deer this weekend and need advice on keeping the carcas cool. Was a clean kill, deer was recovered, hung, and skinned within an hour or so. Problem is that it has been 60 in the day and 55 at night. I have the chest cavity packed with 4 bags of ice and it is hung in a clean environment. Can I wait another couple of days until I have time to butcher? Thanks in advance
ShencoSmoke is offline   Reply With Quote


Old 11-17-2013, 09:57 PM   #2
RICK Allen
Full Fledged Farker
 
RICK Allen's Avatar
 
Join Date: 02-23-10
Location: Qualicum beach B.C. Canada
Default

Buck it up with those temps flies will be around rather have clean meat than blow fly eggs on my meat
__________________
Lonestar walk on pit
RICK Allen is offline   Reply With Quote


Thanks from:--->
Old 11-17-2013, 10:33 PM   #3
Rockycoon
Knows what a fatty is.
 
Join Date: 10-20-13
Location: Northwest ar
Default

We always quarter ours up in this weather and put it in a ice chest or fridge. I have also put ice between hind quarters to keep those cool. A old farmer friend has told us that if you sprinkle black pepper all over it that it will keep the flies off of it. His son in law told us it works well. Just rinse it off when your ready to start processing. Hopr that helps
Rockycoon is offline   Reply With Quote


Thanks from:--->
Old 11-17-2013, 11:49 PM   #4
mikeleonard81
Full Fledged Farker
 
Join Date: 12-11-12
Location: kettering. ohio
Default

If you quarter it and put it in coolers over ice it should be fine. Keep a tarp or towels over the ice so it dosen't get water logged. If you can age it at least 5 days that would be best IMO.
mikeleonard81 is offline   Reply With Quote


Thanks from:--->
Old 11-18-2013, 06:13 AM   #5
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Default

Penn State University has a Venison 101 course, here is a .pdf regarding Proper Care and Handling of Venison from Field to Table. In a nutshell, if aging the carcass, do so at 40 deg F or less.
http://pubs.cas.psu.edu/FreePubs/pdfs/uk066.pdf
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
Weber Red 1998 Stainless Performer
NRA4Life is offline   Reply With Quote


Thanks from:--->
Old 11-18-2013, 09:22 AM   #6
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

Thanks, I slammed at work so I think I'm going to drop it off at the butcher so they can handle it. It's been a while since I paid to have a deer processed but I'm not going to mess around with this warm weather.
ShencoSmoke is offline   Reply With Quote


Old 11-18-2013, 10:12 AM   #7
toadhunter911
is one Smokin' Farker
 
Join Date: 06-22-09
Location: Eastpointe, Mi
Default

Quote:
Originally Posted by ShencoSmoke View Post
Thanks, I slammed at work so I think I'm going to drop it off at the butcher so they can handle it. It's been a while since I paid to have a deer processed but I'm not going to mess around with this warm weather.

Smart choice. It'd be a shame to waste all that good meat.
__________________
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
toadhunter911 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:05 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts