Originally Posted by Mully
Originally Posted by outdoors1
Time is crucial for good tasting venison! Unless I have a processor very close or shoot one out the back door I prefer the temperature to be below 45 degrees that day or colder if possible. Keep the meat at 40 or below and it will taste good. Bacteria starts growing faster the more about 40 degrees it get's and can make meat spoil quick.
I really don't support the idea of checking deer out on warm days on public hunts due to the chance of the meat spoiling. If they insist on doing this there should be check out stations to record the data on all exit points or a processor at the station. I bet there has been a lot meat spoilage due to this reason.



If you are waiting for days when the temps are 40 deg in central Alabama you won't hunt but a couple days a year and a fair amount of those days it will be nice and rainy. It just doesnt get that cool that often around here.


Some years parts of Alabama below Montgomery feel like an extension of fall. Now above Montgomery most years between Nov. 1 and Feb. 15 there will about 30-40 days or more in that period of nights in low forties or upper 30's. If I feel like I am not close enough to a place to get the deer in a cooler or freezer to keep it from spoiling I will just let them walk. That meat needs to stay bellow 42 degrees to stay fresh.