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the untold stories

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ravenbeak:
Little Update

I spent some time with my deer on the weekend.   The arrow damage was much more severe than I would have imagined.   It went through the ribs on the opposite side, but did not puncture the hide,  and also the spike broke a leg while running right after impact.   

I did not keep any meat,  as he lay for 3 days before he was found,   and it wasn't espescially cold out. 

It does bring up an interesting topic,  how old can meat  before it spoils.  I know meat can age for long periods of time hanging in cold climates,  but how about with the guts still inside,  what is the time range for edibility.

I kept the hide for braintaning,  and the brains of course,  as well as a beautiful set of tendons and the spiked antlers. 

I'm a little bumbed about the meat,  but i will make good use of what I did get.

cheers,
Jamie

Minuteman:
How much heat meat can take before its bad can be a personal thing. But I have read from quite a few meat handling experts that meat should be chilled down to at least 40 degrees to control the growth of bacteria and the like.
 I've also heard stories from my uncle about a guy he met while dropping off an early October killed deer at the butcher. It seems he had shot this nice buck three days before, had found him that morning and was gonna have him butchered. It had been in the high 60's or better during the day if my memory serves me and the meat around the wound was visibly green. Some folks just ain't got any sense. If its gonna be 40 or below I'll not lose too much sleep about the quality of the meat. Over 40 and I get a little anxious.
 One more thing , learning to get those broad heads scary sharp will go a long way to making your blood trailing a lot happier.
 edit
 Glad you at least found it and got to use some of it anyway.

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