I filled my second deer tag recently and had a carcass to deal with just on the very evening that we entered into a heat wave in late September, with warm nights on top of it. Fortunatley, I have dealt with this sort of thing enough to know not to panic. My deer is all in the freezer now and I've been chowing down on delectable venison for days and will be for months to come. Last night I was chowing down on raw venison that had hung through a warm night with no chilling right after being killed and then through most of a day that reached 103 in the shade, delicious!
For anyone of a homesteady mentality that will be planning to raise and slaughter animals, or who hunts much could probably be helped by this information. It takes time to build confidence doing this sort of thing and to begin understanding boundaries, but it's great knowledge to have. Everyone used to know this exact type of stuff, because that is what everyone needed to know. people used to get fresh meat from the butcher and needed to keep it without refrigeration or know how long they had to use it all up before it went bad. I was looking through a cookbook recently from way back and it had a section on judging meat at the butchers to suss out how fresh it was. Important skill to have at the time and also now if you choose to put yourself in positions where you need to make due under varied conditions. I have more to say about this whole subject and things I'd like to expand on or that got missed in the video, but I have to go get ready for rain this weekend. This video will have to do for now. It's not a how to kind of thing as much as an expansion of what are probably most people's perceived boundaries regarding this subject. It is certainly micro-niche information, but very important when you need it.
I also tagged in some neat footage at the end of a couple of yearling bucks play fighting near my house. Very lucky to have the chance to capture that!
