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<blockquote data-quote="mnoland30" data-source="post: 1982581" data-attributes="member: 29323"><p>Dwight Schuh talks about curing meat in "Hunting Open-Country Mule Deer". He says: "Commercial meat plants generally age beef for two weeks at 35 degrees, and they also quick-age meat for 3 days at 65 degrees." I estimate that at 95 degrees, you have a few hours. </p><p></p><p>My dad talked about hanging it in the barn back when hunting season was November, and temps were a bit cooler then. It never made sense to me because it freezes at night anywhere the temps are cool enough during the day, and barns are full of flys. Here in NM, the meat turns to jerky on the outside if you hang it after it is skinned. The humidity is too low. I cure mine in the ice chest with frozen milk jugs. I refreeze them every night if it is cold. We've kept deer and elk 5 days in the cooler many times. It stays clean, fly free, and cold. My 150 qt. cooler will hold an elk if it is boned out. I sometimes place the boned meat (in plastic bags) in the bed of the pickup to cool it down at night, and then put it in the cooler during the day. I let an antelope turn a bit green once, and didn't find it appetizing to look at, but it was fine eating. I've hunted gemsbok when it was 95 degrees, and just hustled. I was only a mile from the truck. Best game meat there is.</p></blockquote><p></p>
[QUOTE="mnoland30, post: 1982581, member: 29323"] Dwight Schuh talks about curing meat in "Hunting Open-Country Mule Deer". He says: "Commercial meat plants generally age beef for two weeks at 35 degrees, and they also quick-age meat for 3 days at 65 degrees." I estimate that at 95 degrees, you have a few hours. My dad talked about hanging it in the barn back when hunting season was November, and temps were a bit cooler then. It never made sense to me because it freezes at night anywhere the temps are cool enough during the day, and barns are full of flys. Here in NM, the meat turns to jerky on the outside if you hang it after it is skinned. The humidity is too low. I cure mine in the ice chest with frozen milk jugs. I refreeze them every night if it is cold. We've kept deer and elk 5 days in the cooler many times. It stays clean, fly free, and cold. My 150 qt. cooler will hold an elk if it is boned out. I sometimes place the boned meat (in plastic bags) in the bed of the pickup to cool it down at night, and then put it in the cooler during the day. I let an antelope turn a bit green once, and didn't find it appetizing to look at, but it was fine eating. I've hunted gemsbok when it was 95 degrees, and just hustled. I was only a mile from the truck. Best game meat there is. [/QUOTE]
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