Vension in fridge

[curlewkiller]

I shot my deer on Thursday morning.  Field dressed, skinned, trimmed and in game bag within 2 hours.  We are at 4300 feet near Lake Curlew.  It was warmer than usual but still freezing at night and in the mid 40s during the day.  Let deer hang in shade until Monday morning and boned it out on Monday night.  I just got finished trimming for grinding and turned my fridge down to its lowest setting.  I get my grinder on Thursday.  Is that pushing it?  Should I freeze, thaw, grind and refreeze.  I dont want my meat to go to waste.  Typically I butcher my deer and take it to Double D in Mount Lake Terrace for grinding.   Am I ok to wait to grind and freeze on Thursday?

[270Shooter]

Should be fine if the meat is in the fridge for another day or so at least.

[Bean Counter]

You say it was freezing at night and in the 40s during the day?  It will be fine for a week like that.  Kudos for checking and not being a slob 

[bowhunterwa87]

Your good.

[MtnMuley]

 

[HUNTINCOUPLE]

Your good.

 

[BOWHUNTER45]

This is the 1st time I ever boned out a deer and placed it in a frig.. I separated all the meat in chunks and let it cool for about 4 days ..This deer had 3 inches of fat all over it and I thought it would be a great deer to eat ..But I cooked some last night and I was surprised how tuff it was .. when I hang a deer for 5 days the meat is always tender plus it gives it time for the blood to drain from the meat ...I do not think I will do that again ..I think I will be running this one threw the cubber ...

[curlewkiller]

Thanks all for the responses.  I was a tired from processing last night and whipped myself up a bit.  This is my first time grinding and when the meat is at the butcher it is out of site and out of mind.   I am hyper-sensitive about keeping meat clean and trimmed.  Thanks again for the reassurance.  I am going to probably look into this for my walled off garage space in future.

http://storeitcold.com/

See like an inexpensive way to have a walk in cooler.

[HUNTINCOUPLE]

I believe Luvmystang here on the site just did the build up this summer. He did a real nice thread on it and it turned out awesome. He used the coolbot as well. Search it you'll find it...

[Boss .300 winmag]

I killed mine on the 12th let hang in camp till the 14th went home and quatered, then put in fridge till yesterday when I boned it out. tasted great when we had back straps for dinner last night.

One thing I had happen is it freezing in the fridge. Not fun to bone in this condition. 

So this year I turned my fridge to a warmer setting and still had some frozen spots on one quarter, I always put 3 cement blocks in front of door so animals don't get in it, or the meat pushing it open.

I have left it in the fridge for up to two weeks before, ends up being a little dryer on the edges, plus sometimes light mold will be on the outside sometimes. If this happens just wipe down the meat with a washcolth soaked in vinegar. 

[curlewkiller]

FYI:

I used my Megaforce 3000 STX that I go via amazon to do the burger (which turned out awesome).  This machine is awesome.  I did 30+ pounds in less than an hour.  That is twice ground!  No a hiccup.  $232 to the door.  That is overnight.  Not bad.

[huntnnw]

coulda hung for a week in those temps


Saw some idiots in MT last weekend with a whole cow in camp hanging overnight with the hide on it! low around 44 deg....just couldnt skin it 

[curlewkiller]

And they wonder why the meat is "gamie"?  What a waste of time and effort.  You spend all this time and planning to treat the animal like that?  Bummer

coulda hung for a week in those temps


Saw some idiots in MT last weekend with a whole cow in camp hanging overnight with the hide on it! low around 44 deg....just couldnt skin it 

[pianoman9701]

.

[huntnnw]

Obvious it was shot by the road to be out whole! prolly had to much drinking to do that night...when went by their camp at 8;30 am there was nobody around.

[curlewkiller]