How do you keep deer from spoiling in hot weather?
Keep the carcass out of sunlight and allow for adequate air circulation. Do not tie the deer across the hood or roof of a car or place it in a car trunk where warmer temperatures promote bacterial growth. Use a cooler filled with ice or dry ice to store cut meat.
How do you preserve meat in the wild? Smoking, salting, and curing are all common ways of preserving meat when there's no refrigeration available. Over the centuries, people have also made confit and pemmican, fermented and even buried meat to extend its so-called shelf-life.
Heat: Heat is the number-one concern. Bacteria grow rapidly in a carcass, especially if it's allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage.
While opinions vary, it's generally accepted that a heart shot deer can be recovered right away, double lung shot deer can be tracked within 30 to 90 minutes, a single lung or liver hit deer should likely be given closer to 4 to 6 hours, and a gut hit deer should be given 8 to 12 or more hours.
If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. If the temperature is higher, or the animal has elevated its temperature by running hard, then the safe time available for recovery is shorter.
According to Dr. Cutter, when temperatures are above 40 degrees F, bacteria grow rapidly once the deer is dead, and the higher the temperature the faster the growth. “If it's cold weather, and it's a clean shot, you might be able to do fine,” she said.
For best quality, wrap the meat tightly in waxed paper, plastic freezer wrap, or heavy-duty aluminum foil. For added protection, seal wrapped meat in a plastic freezer bag or container. Push out as much air as possible.
One of the most popular ways for Native Americans to keep their meat for longer was by smoking it. While salting was generally known as a good preservative option, salt was usually hard to come by which meant that smoking was one of the leading ways to preserve fish, bison and other meats.
- 1 – Drying. Drying (or dehydrating) meat is a practice that's been used for thousands of years, and is still one of the most common ways of keeping meat edible. ...
- 2 – Canning. ...
- 3 – Curing. ...
- 4 – Raw Packing. ...
- 5 – Hot Packing.
General tips: Don't overcook or cook at temperatures above 375 F. The short fibers in wild game meat will get tough. Serve game meat very hot or very cold.
Can deer survive in hot weather?
But there are three things you can do in the hot summer months to give deer a better chance of survival: provide shade and shelter from the elements, provide a dependable water supply and supplement their diet with nutrients that are in short supply this time of year.
High-quality food is the name of the game in summer. Productive, high-protein food plots in peas, beans or lab-lab can provide up to 35 percent protein when properly fertilized and are also very palatable, so your deer are able to digest most of the protein and nutrients that they consume.