Thread: Advice on handling meat after the kill

specific times are hard, because it depends on the temp and what sort of meat.
pig goes in the freezer asap.
red meat like goat and venison can stay amost indefinitely outside provided the temperature stays in single digits, it will get a hard skin on it and be fine, once the skin gets thick enough even the flies can't blow it. thats how my grandparents stored it and it makes for very tender meat.
once you get over 10 derees i'd limit it to no more than 36hrs myself. but the best thing you can do is give it a good old sniff, meat going bad is very... distinct. a clean meat smell means its all good.

shot a deer earlier in the year, butchered it up and it spent nearly 48 hrs at about 12 degrees followed by two weeks in an 8 degree fridge before it went into the freezer and it hasn't trapped me in the loo yet.