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post #11 of 13 (permalink) Old 11-01-2007, 12:13 PM
Join Date: Sep 2007
Posts: 38
If you hose out the cavity of a deer please make sure to wipe it dry afterwards. The moisture can create an environment that is ideal for bacterial growth.

Also, I would not use 50 degrees as an ok temperature. Please stick with my suggested 40 degrees. As anything above 40 is again an ideal environment for bacterial growth. The following link is from the USDA and discusses the food temperature danger zone (40 degrees to 140):

How Temperatures Affect Food

BTW, a butcher will not be able to tell if meat is bad unless it smells rancid, or unless they have a microscope and testing equipment to see the bacteria. Unfortunately, bacteria can make you sick without smelling bad, as after it is ingested it can continue to grow and multiply and infect your body.

I am glad that we agree that a gut shot will not ruin the meat.
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post #12 of 13 (permalink) Old 11-01-2007, 02:45 PM
BruceBruce1959's Avatar
Join Date: Jan 2007
Location: Vermont
Posts: 5,701
The 40 degree temp is a more desireable temp according to the USDA, So I have edited my post to reflect that, thank you for pointing that out to me.
I guess I wasn't clear enough about the Butcher's abilities on Detecting bad meat. Nobody can detect bacteria tainted meat just by looking at it not even the USDA BUT a Butcher can see when Bones are shattered, Blood clotted areas caused by gunshot or arrow's There are Visual's that a Butcher can look for while processing meat.
I should have been more clear on that as well thanks for pointing this out too.

Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the outcome of the vote.
-Benjamin Franklin

Last edited by BruceBruce1959; 11-01-2007 at 02:56 PM.
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post #13 of 13 (permalink) Old 11-06-2007, 08:16 PM Thread Starter
B&C 100 Class
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Join Date: Oct 2007
Posts: 31
wow thanks for all the posts everyone
Originally Posted by timberghost View Post
With an arrow it shouldn't be bad at all
i was doing some more research on gutting the last week and i noticed someone said to be careful for the barb still in the animal while your gutting.....when should you actually pull the arrow out.... or should you unscrew the barb when gutting that area???...idk what do you all have to say about it

fyi im takin a basic hunters class next month....soo the noobish questions should end soon
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