Thread: Deer Meat

Originally Posted by R93

If you have a coolish place out of the sun and vacuum pack, you don't even need a fridge.

You can usually tell how chewy a piece of meat will be when you put a knife to it.
If I have any I suspect will be tough I vacuum pack and leave on racks in the garage for a week then freeze or eat.

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Your back

Yes - 1st time I used Vac pack meat was when in Pureora in 80's - and as you say don't need a fridge - I used a creek what never saw sun
For memory even in summer the temp never went above 9
Thats why I started using - but Murphy's law - when meat was taken in - you would shot something 1st or 2nd day but the Vac packed kept real well and never got wasted apart from a flash flood a couple of times

Originally Posted by Sarvo

Your back

Yes - 1st time I used Vac pack meat was when in Pureora in 80's - and as you say don't need a fridge - I used a creek what never saw sun
For memory even in summer the temp never went above 9
Thats why I started using - but Murphy's law - when meat was taken in - you would shot something 1st or 2nd day but the Vac packed kept real well and never got wasted apart from a flash flood a couple of times

Only back long enough to wash some gear. Fly back in tomorrow or as soon as weather bomb clears.

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4-7 days in a chiller/ 3-5 days in a fridge if boned out. If freezing you could do it after a day if you not using it for 6 months plus, always more tender after its been frozen after a few months. When had plenty venison freezes good, stuff 12 months old was prime meat.