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Venison Hold Time Question
Posted on 11/7/22 at 10:06 am
Posted on 11/7/22 at 10:06 am
Heading to South Texas this weekend, live in BR, but would prefer to get these deer processed in MS. I won’t be traveling up until the day before the opening of gun season, will the quarters be ok that long if well iced and the plug pulled on the icechest? I want to see I’ve kept them for a week or more, but at my age, my memory falls into the “trust but verify” category.
10
Posted on 11/7/22 at 10:10 am to Icansee4miles
A week to ten days is fine. Keep it drained so the meat don’t soak in water and get all white.
Posted on 11/7/22 at 10:34 am to Icansee4miles
I go 5-6 days on ice all the time because I process at home and do it when I have a few hours.
Posted on 11/7/22 at 10:38 am to Icansee4miles
We've left them for up to 2 weeks hanging in a cooler with the hide on. A couple weeks on ice should be fine. Like you said, I'd pull the plug and keep meat covered in ice.
Posted on 11/7/22 at 10:40 am to Icansee4miles
quote:
Heading to South Texas this weekend, live in BR, but would prefer to get these deer processed in MS
You can't find a place between Texas and Baton Rouge?
Posted on 11/7/22 at 10:47 am to TigerDeacon
I just don’t want to have to travel back to pick everything up. And I’ve had excellent luck the past couple of years with Stacie’s just South of Jackson, and it’s not a bad detour between BR and where I regularly hunt.
Posted on 11/7/22 at 12:00 pm to Icansee4miles
At one time during the heyday of early CWD hysteria, i think it was illegal to bring unprocessed deer meat into the state. Don't know if that's still in effect. It may have been that the meat just had to be cut off the bone? I'm getting old and misremember often.
There are some regulations concerning taking unprocessed deer meat out of a CDW exclusions zone.
There are some regulations concerning taking unprocessed deer meat out of a CDW exclusions zone.
Posted on 11/7/22 at 12:27 pm to Lakefront-Tiger
quote:
I go 5-6 days on ice all the time because I process at home and do it when I have a few hours.
This is why I go hunting when it’s 30 out. I’m so damn busy it may be a week until I get to it. As mentioned, drain plug out and keep it iced and you’re fine. Just don’t forget about it.
Posted on 11/7/22 at 12:36 pm to Icansee4miles
Some of the busier processors will take a few days to get to your deer.
The one I use wont take deer that have been sitting in ice chest for more than 5 days
The one I use wont take deer that have been sitting in ice chest for more than 5 days
Posted on 11/7/22 at 1:00 pm to Icansee4miles
quote:
Icansee4miles
Call your processor that you like and see what the rules are.
I don't think you can take unprocessed across state lines as previously stated.
Posted on 11/7/22 at 1:42 pm to bbvdd
I don't think you can take bone or spine across state lines. You should be able to take deboned meat.
Posted on 11/7/22 at 4:10 pm to bbvdd
You can cross lines with meat, just de-bone it.
Posted on 11/7/22 at 4:43 pm to 257WBY
I Think It’s Ok
This is what I found on the transport issue. We always break it down to at least quarters and backstrap before returning
This is what I found on the transport issue. We always break it down to at least quarters and backstrap before returning
Posted on 11/7/22 at 4:56 pm to Icansee4miles
Make sure the deer head is kept with the meat till leaving texas. there are 11-12 inspection stations you may pass through where they will ask to see the head to assure compliance
Posted on 11/7/22 at 8:03 pm to Icansee4miles
I ice 7-10 days for almost all my deer, but you must drain and keep heavy heavy ice on the meat. Meat stays almost frozen but bleeds out and drains blood.
We freeze 1 gallon blocks of ice, and freeze used water bottles. I drain once per day, and rotate 8-10 water bottles per day.
We freeze 1 gallon blocks of ice, and freeze used water bottles. I drain once per day, and rotate 8-10 water bottles per day.
Posted on 11/7/22 at 10:20 pm to Shabath227
quote:
I ice 7-10 days for almost all my deer, but you must drain and keep heavy heavy ice on the meat. Meat stays almost frozen but bleeds out and drains blood.
Why?
What are you trying to accomplish? Turning the meat gray?
Posted on 11/7/22 at 11:14 pm to Ol boy
If it does get white, that actually ain't so bad. I've seen them brined that long that were awesome.
Posted on 11/8/22 at 9:09 am to Captain Rumbeard
quote:
If it does get white, that actually ain't so bad. I've seen them brined that long that were awesome.
Yeah I have brined meat on purpose and I have messed up and had meat soak when I didn’t want to and it’s not a show stopper.
I just don’t like it being soaked and all the water it throws off either when cooking down or making sausage.
Posted on 11/8/22 at 1:22 pm to Icansee4miles
10 days if you don't get it wet.
Posted on 11/8/22 at 2:17 pm to mrcoon
I let mine soak in ice water for 7 or 8 days. It helps get the blood out. I drain the water several times.
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