Ive never hunted in weather this warm before. Heading out tomorrow afternoon, if I get lucky, how quickly should I look to recover my doe assuming good shot?
Never hunted in weather this warm. How quick to recover?
CYP
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A deer won't spoil as soon as it dies, even if the temps are in the 80's. It will be fine for a couple hours. I wouldn't let them sit overnight this time of year, but a couple hours is fine.
Thanks, that what I was looking for.
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I typically follow the same rules that I follow in colder weather. If I see the deer wobble and drop, I give it 10-15 minutes then climb down and retrieve. If I don't see it drop, but know I made a good shot, i'll give it a solid 30 minutes before I climb down. If I think I made a liver shot or I'm not sure of the shot placement, I'd still wait 45min to an hour before climbing down. regardless, gut the deer immediately (after tagging, calling in, or whatever hoops nj has you jumping through this year) and then drag out
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This article explains in depth.
https://www.qdma.com/articles/how-long-is-venison-safe-in-warm-weather
Last night- took doe, right through heart (rage hypodermic). Dropped in 10 yards. I waited 15 minutes. Climbed down. Called in. Tagged. Gutted and talked to my neighbor for awhile. Got to butcher 2 hours after shot- meat is fine. Just make sure you field dress is good.
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just get to it as soon as possible, but allowing ample time for the animal to expire of course. Field dress and stick a stick inside the cavity to keep it cool as well as in the truck to keep air flow in the cavity.
I helped my young neighbor drag out his deer from a deep draw took 2 hours. The doe had approximately 100+ green head flies on her trying flying around laying eggs.
Instead of butchering on the property with the tons of flies around, which were bad for us, not so much the doe. The cavity was not the issue we could not work happlily. The hide will protect from flies but once skinned out they will shot up in this type of weather.
We threw her in the back of my truck and drove to to get rid of them and then we butchered in another spot with no flies and were able to take our time.
Butcher inside if you can.
Instead of butchering on the property with the tons of flies around, which were bad for us, not so much the doe. The cavity was not the issue we could not work happlily. The hide will protect from flies but once skinned out they will shot up in this type of weather.
We threw her in the back of my truck and drove to to get rid of them and then we butchered in another spot with no flies and were able to take our time.
Butcher inside if you can.
I have no idea how to butcher, Ill be dropping it of at a butcher.
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You're not worried the risk of introducing bacteria would be more than the benefit of a few degree drop you get in temp?
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Your just propping open the ribcage. I have been doing it for years. You won't have an issue.
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same here stick to open ribs been doing it for over 40 years. I work with some guys from tropical islands you would be shocked if you knew what they did! 100 degrees carry it out 4 or 5 hours take care of it at home!
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I don't recommend it but I lost a doe a couple of years ago.I didn't find it till the next morning and it didn't get below 70 degrees that night.The meat was delicious.Get it processed as quickly as possible but don't let let fear of the meat spoiling make you make a bad move and go after it to soon because the meat will be good for longer then you think.
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Don't rinse with water. The warmth of the fresh kill and warmth of the air will promote bacteria and speed spoilage. Get it cooled as soon as you can. They can stay for awhile, but can turn green fairly quick in the warm. Open cavity and bottles of ice help until you process or take to a butcher
Good thing I have a portable cooler I take out into the woods. Ill bring my butcher out into the woods with me.
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I cant even fill out my tag and Deer Report Card that fast![cry]
When did we start grading them?
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