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-   -   Cooling (http://www.firearmstalk.com/forums/f50/cooling-61946/)

FatTire 04-06-2012 03:38 AM

Cooling
 
Once you've field dressed and skinned a whitetail, how long do you let it cool, and why? Also, what ambient temps are we talking about?

kytowboater 04-06-2012 04:03 AM

I field dress mine, then if weather is at least 38 or lower I let them hang. Hang them at least a day, then I skin them. Wash all the meat off after I butcher it. Then soak it all in ice water for a couple of days. Then process, wrap, and freeze. That's under ideal conditions for me though. Everyone is different, that's just how I do it.

kryptar19 04-06-2012 05:33 AM

If I'm gonna let 'em hang its over ningt and I just gut it and leave the skin on, but only if its under 50. Most of the time I dress it out and leave it in a cooler full of cold salt water for a day.

People let them hang to get the game tast to go away. Cold salt water or beer do the same.

303tom 04-06-2012 04:02 PM

If you have access to a cooler as I do about a week..............

Linny 04-06-2012 04:18 PM

I'll hang it over night after spraying out the carcass with water. This will get the 'heat' out of the meat and the natural process of tenderizing will begin. Temps for us during hunting season is always cold. Often too cold so i'll hang the carcass in a shed or the garage as a frozen carcass is a PITA to process.
Years ago I learned that some fine steak houses would age their beef in coolers for weeks. This allows the meat fibers to break down and is part of how you can tear that $60 fillet with your fork..

FatTire 04-12-2012 08:52 PM

Thanks guys, lost track of this thread, good tips and info, I appreciate it


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