If you’re wondering, “How long can a deer hang in 60-degree weather?” read on. A deer’s shelf-life depends on the temperature, so it’s important to hang it in a shed where no sunlight can enter. Below sixty-degrees, the deer will experience hypothermia. But, if the weather is right, a deer can hang in the woods for several days without experiencing hypothermia.
How to properly hang a deer during deer hunting season
Whether you’re hunting in early or late October, knowing how to hang a deer is essential to ensure its maximum meat quality and tenderness. Hanging a deer properly allows the enzymes in the meat to work their way through the muscle fibers, which makes it much more tender and flavorful than meat that is hanging too long. A deer should be hung for at least 5 days, but preferably over 10 or 12 days.
Whether you’re hanging a deer in 60 degree weather or freezing temperatures, the technique is the same. The meat should be hung on the bone in order to maximize the stretch effect on the muscles. Some hunters will also hang a deer on its side to reduce the amount of blood clots and preserve the best flavor. Hanging a deer on the bone may optimize the stretching effect on the rear-quarters.
Store deer in a shed to prevent sunlight from coming in
To ensure the best possible food safety, deer must be stored in temperatures below 50 degrees. Environmental temperatures above this are considered a high-risk zone, and should be processed as soon as possible. If the weather is particularly warm, deer should be transported to a plant for refrigerated storage. But, when weather is mild, it is not a problem to store deer in a shed.
For a shed, you can purchase a U.S. Cooler Game Locker. For more information, you can view a brochure online. MSU has a handy guide for dressing and cooling a deer. It also offers a guide to harvesting and dressing a deer. If 60-degree weather is forecast, you should hang deer in a shed.
Shelf life of deer meat depends on temperature
The temperature at which deer meat is stored is critical to its shelf life. If the meat is exposed to high temperatures, bacteria and other microorganisms can multiply rapidly and double in twenty minutes. On the other hand, if the temperature is below 40 degrees, most microorganisms will not be able to grow. Because deer meat does not have a specific spoilage time, different factors can affect its shelf life.
A deer’s intestines are filled with bacteria and fungi that cause meat to spoil. If a deer is shot, the gunshot area will quickly turn into a moist environment, allowing bacteria to multiply and spoil the meat. Gut-shot meat is a great example of this problem, as the moisture and bacteria in the gut provides the microorganisms with nitrogenous “food.” In addition to the high amount of bacteria, fresh gut-shot meat contains a higher level of vitamins and is stored at a higher temperature.
How long can a deer hang in 60 degree weather?
If you are preparing deer meat for preserving, you may be wondering how long can a deer hang in 60-degree weather. The truth is that it can be hung for weeks, provided it is properly stored. The meat spoils at 50 degrees because the bacteria on its surface produce enzymes that break down the cell walls. At this temperature, the meat becomes soft, develops an unpleasant odor, and bacteria multiply rapidly.
When hanging a deer, you should select a cool and dry location to hang it. It should not be left out for too long. The longer a carcass hangs, the more likely it is to spoil. However, you should keep in mind that hanging the meat for longer periods can cause it to lose its flavor and become less nutritious. To ensure the best quality venison, hang the meat at a temperature between thirty-four and thirty-six degrees.
