stupid question

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How poor shot placment contributes to poor meat flavor:

Putting bullets where they blow hair, dirt, intestinal contents (poop) etc. covered in bacteria, into meat that you intend to eat, and at the same time bruising that meat (warm blood makes a fine culture medium -think food and habitat- for growing bacteria). Bacteria grow rapidly at temps over 40 F ...... so unless you get that meat cooled down immediately, you are fixin' to eat a "biology experiment" instead of venison.

Shoulder and neck shots ruin a lot of meat ...... not as bad as shooting them in the butt, but still......

Shoot it where it will kill them and only ruin inedible organs- wash the blood out of the body cavity with cold water and cool the carcass ASAP.....
 
I don't suppose Michigan is warmer than Oregon (much colder most of the time), and we don't mess with ice. Gut them where shot (we are in the wild), get them back to camp, hang them, skin them, cloth bag them to keep the bugs off. We put a tarp over the meat pole for shade, and/or rain protection.

We hang them 3 days then cut 'em up.

If it is Texas bow season, then I would worry about the heat.
 
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