Good Lord Its Warm

Between the heat and the mosquitos, its been darn near unbearable. Makes me wonder if its worth it yet…

So, if in case I would happen to pin a deer in this weather, what do you guys do as far as hanging and processings concerned???

I would say rinse it out good with cold water and take it in or butcher it up immediately. Take no chances in this heat!!

I would say rinse it out good with cold water and take it in or butcher it up immediately. Take no chances in this heat!!

I have always flirted with buying a cheapy window AC unit and hanging it in the window of a small stroage shed or something but have never done it. Kinda my own little walk in cooler.

I have always flirted with buying a cheapy window AC unit and hanging it in the window of a small stroage shed or something but have never done it. Kinda my own little walk in cooler.

large coolers, quarter the deer and soak in ice and water.

large coolers, quarter the deer and soak in ice and water.

Sounds like an interesting idea farmboy!! I bet that would work good

Sounds like an interesting idea farmboy!! I bet that would work good

In the 60’s I would get it too the locker within 24 to 36 hours. Ofcourse the lower the temp the longer you can go without processing it. I think letting it hang for 3 days with this heat and the meat would go bad pretty fast. When it gets down to around 30 to 35 during the day and freezing at night I’ll let mine hang for a week (in the shade like a garage). Below freezing and I’ll hang it up too 2 weeks to let it cure with no damage or spoiling. With temps in the 60’s and 70’s it dosen’t take long for meat to go bad and sour. Putting an air conditioner in a shed is a good idea, Id do it. I leave the hide on so the meat dosen’t dry out like the inside of the ribcage does at any temp.

In the 60’s I would get it too the locker within 24 to 36 hours. Ofcourse the lower the temp the longer you can go without processing it. I think letting it hang for 3 days with this heat and the meat would go bad pretty fast. When it gets down to around 30 to 35 during the day and freezing at night I’ll let mine hang for a week (in the shade like a garage). Below freezing and I’ll hang it up too 2 weeks to let it cure with no damage or spoiling. With temps in the 60’s and 70’s it dosen’t take long for meat to go bad and sour. Putting an air conditioner in a shed is a good idea, Id do it. I leave the hide on so the meat dosen’t dry out like the inside of the ribcage does at any temp.