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How Long does deer meat stay good

129K views 12 replies 11 participants last post by  BBCroaker 
#1 ·
I was wondering how long it is safe to leave the uncooked meat in a refrigerator before you freeze it. I decided to soak some meat that was really bloody and I have some other meat that I would like to eat fresh. Just not sure how long I can wait. Is a week too long?
 
#3 ·
Easily a week. If the edges brown up a bit you can trim them down to the nice red. I had a roast last night from a deer last week. About 2 minutes worth of trimming and it was great. I have never soaked my meat though. I usually rinse it prior to preparing to cook. I dry it with paper towels prior to freezing with a vacum sealer.
 
#6 ·
For the first part, I would say a few days in the fridge at the most. Secondly, I don't soak anything!! Do you soak a bottom round roast that you just bought at the food store before you cook it?? I didn't think so!! Deer is deer, beef is beef, chicken is chicken, etc. Variety and flavor is the spice of life![excited]
 
#7 ·
A full week in the frig. is fine. Just don't then freeze it, thaw it, and then let it sit in the frig. for several more days.

It's all about time and temperature. They say never to thaw and then re-freeze meat, but it is perfectly safe to do so as long as you keep track of the total number of days that it's been thawed.

I work for a poultry company. We have done many tests for shelf life of product. Chicken stays unspoiled for 12 days from kill date under normal refigeration. However, most game is not chilled within 20 minutes of killing as a processed chicken is.
 
#11 ·
Dayton

Something is the matter with you. I have never had deer meat that tasted bad. I have had some that was not cared for or cooked right that could have been a lot better. It makes awesome burger,sausage and the best jerky you can come by. I turned a hind quarter into jerky last night and 4 of us almost ater all of it at work today.


DEAN
 
#12 ·
the thing that happens when meat is aging is going to grose you out but it is true it is like a bacteria but it isn't dang I can't remember the name of it but it happens in the cells, socomes or somethind is the name of it.....when you see aged beef advertised in a resturant yes this is true it hangs sometimes for 4 weeks or better,,i have a fridge just for my deer, I quarter it wrap it in a plastic bag and leave it for 2-3 weeks...matter of fact getting ready to do 2 up this eve. I got first day of muzz. 2 weeks ago,,you can tell the diff the longer you let it age before freezing just don't do the freeze thaw freeze!!!!! I have been told NOT TRIED!!!! that meat can actually go "bad" and still be ok to eat as long as you get it to the temp of 180deg.
also one other tip, deer taste better cooked med. rare to rare if you like it that way.
 
#13 ·
I've left it hang in the barn or smoke house or shed or garage (wife hates it in the garage)to cure for 3 to 5 days if the temp is around 35 to 42deg.Don't like it to get out of the 40's.It does taste better.Left one hanging over nigth last sat. that my son killed.
The next morning it was so cold that it hurt my hands when cutting it up .Had to go in and get a cup of coffee half way tru.
I've never put it in a plastic bag to let it cure.Think it cures better in the air.
There is a place in Amilia County that processes a deer for you for a fee. Cuts it up or grinds it up into Hamburger or makes sausages or all 3.Have had some of their sausage .Pretty good.
 
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