Thread: Photos your proud of -not just hunting

Originally Posted by Rusky

Interesting, Ive been reading up on ageing meat. Most butchers and professionals believe reducing the animals core temperature post-shot to 10 degrees or less in the first 6 hours is not good for the bacteria involved in the breakdown process.

So dumping a deer carcus on snow or on ice in a chilly bin is detrimetal to allowing the ageing process to begin.

Sooner have it sitting in colder air than warm air regardless.