chemist308
New member
Just spent a day butchering a doe I shot this afternoon. Thing is, I've never butchered one in a 58-60 degree environment before and it did take me a while. I'd say from time of kill to the last piece going in my fridge or freezer was about 12 hours--counting field dress, drag home, hang and butcher. Do you think I'm still good to eat it or did I take to stinking long for all of the meet to still be good?