How long does meat stay good after the kill?
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- Опубліковано 28 вер 2024
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Other factors and indicators are the daily high temp, presence of bugs on the carcass, and exposure to sunlight. I've used kill traps in high temps in the desert, up in the 90s sometimes, and never gotten food poisoning. Always cook the meat well done of course and don't take any unnecessary risks if you question whether it turned or not. I've also opted not to eat some catches, then used that meat as bait in other traps and caught more animals with it. So passing up on eating a carcass doesn't have to be a complete waste.
Good info.
it's very good. i've never seen a bad video from you and i appreciate you. liked & THX!
Loved the video. Taking your own game is the best! Just think about how some high class folks like 45 day, dry aged beef. That means a hunk of flesh laying around for 45 days at 38-40 degrees F. Bacteria creates the problem, if conditions are between 40 and 140 F, your in the bacteria zone. What most people do not understand is that your chuck hamburger is not fresh ground. The beef is hung for 14-21 days, then turned into cuts for display, left on the shelf for a week and then ground with ice added to bring back the red color. That's 3 weeks to a month in slaughter house conditions..... minimum on your ground chuck in most cases. Like you said, trust your nose. Fresh ground meat should not have much of a smell at all.
Always sound advice from you Trapper
Thank you very much sir.
Good info as always. Thanks!
I have seen deer meat that is just not editable. Deer here where we live is a touchy subject. Don
What’s wrong with it?
Had a friend cook up some green hamburger meat and said it was good. Guess cooking it well, kills all the bacteria, but you can't cook the smell out of it. Told him if he liked that, he should try it with Limburger Cheese. Both smell like road kill. 🙂
Great advise!
Great info buddy. Later and all the best.
Thanks!
Sir,
Do you ever put your meat on ice and keep the water drained
off to? I do this with deer for usually a week, and then freeze it or cook it.
Thanks Bill
+wjusticed Hi Bill, I have done that for beaver when on a multi day trip, but I don't have a big cooler for deer. One thing I am thinking about is using dry ice in a cooler to avoid the water and melting issues. Have you ever fooled with dry ice?
+The Meat Trapper
I haven’t ever tried dry ice. I do this to age the meat a
little. I believe the water helps to clean some of the blood off the meat and
out of the meat. I’m not sure how much of a difference it makes to the meat.
Thanks again the all the videos!! Bill from NC
I just aged some. I first washed off the meat just in case I has some caster or oil that might have got on the meat.. I then placed the meat in my refrigerator for a week. I keep it elevated off the bottom of a huge pot so it won’t sit in the blood that drains out. I also make sure it’s covered and or wrapped it the meat won’t dry out. At the end of the agains process I cut off some of the litter layer of fat, wipe it off, and freeze. The back straps I wash, trim off the silver, and then wrap in plastic. I then age by elevating in a bowl sitting in my refrigerator the same way. The blood will drip down into the bottom of the bowl and not touch the straps that are wrapped. After I’m done aging I take them out of the plastic wipe them off and then freeze. The meat will look quite pink because a lot of the blood has worked its way out. Imo getting the most blood out of the meat will help eliminate the “wild game” taste and “metallic” taste as well. There was a good quarter-inch of blood that drained out to the bottom of my 12" diameter pan during the aging process. I can tell you after a weeks aging my Beaver meat smells just like fresh pork.
It seems conibears for survival purposes are not a good idea. U would have to check them every 4 hours by your logic. Is that correct?
Good sound advice, that is the perk about hunting & trapping use what you need or want & use the other for bait, the GOOD LORD put these animal's on earth for our use but not too waste them , we have to control these animal's or disease will take over & it's a slow painfull death..!!
+Moonshine Trapper Very well said sir!
Some wise words there for sure.👍
I've seen a guy use a pressure washer to flesh beaver hides. Have you ever done this? Is it a good idea? Will it work for all furbearer hides
Leonard Urban it works but is very messy.
would anyone eat a squirrel thats been left for 4-6 hours in 10-15'C
Depends on how long I've been hungry
It would be fine
animal catch video ?
Trapping season is over for a while.
Sound advice M.T.
Thank you sir!
GREAT INFORMATION MY FRIEND THANKS AND GOD BLESS
Thanks my friend.
Very informative! Thanks for sharing.
Thanks for sharing... Same rules that I have, and it's one of the benefits of hunting/trapping your own meals...
I always find these videos after I email!!😆
Thanks for the information
Great information
Excellent
THANK YOU, meat trapper,!!!!!!!!
No problem and thanks for watching!
Out of curiosity do Americans not leave game to hang? I leave mine hanging in the shed until it's good and strong, I always thought it's normal to leave it to get some flavour, a strong smell is when it's ready
beery87 On northern areas or in deep winter here in the south we do, but in my area it is too hot for 10 months out of the year.
Thanks for the reply, I was wondering after seeing a few American videos and programs with them being so concerned about prepping game as soon as possible it did have me wonder, 'high' game is fairly normal as far as I've always known, how high you let it get is up to the individuals taste rather than hygiene, thanks again for the reply it's always good to learn something new
I know I am late to the video.
But I live far enough south in the US that hanging meat is not a option any more. It usto get colder here and it lasted long but now no. We have only had 5 days total so far under freezing.
A lot of people have started making cooler rooms. But my dad was a butcher when he was younger.
He bacical showed me how to brine with ice and salt doing a wet ageing process.
And I will put a deer in a ice cooler change out the water replacing the ice and salt as needed for a week or so.
The meat really good.
for how many hours you leave it hanging after kill? and what is your average temperature