How long will meat last at 65 degrees?

[Kingstaken]

At 64 degrees you should bring the hambuger rolls.

[Ray Hammond]

no, Chuck, I add it at the time I actually am making up the burgers. I put in liquid smoke, a good bit of finely grated onion(that releases a lot of liquid into the burger) some food processor-ed portobello mushroom for the same reason, a little dash of worcestershire,a small amount of beef steak fat my grocer does up for me really fine, and a bit of teriyaki baste and glaze...and work the burger loosely.

I don't like overworking the burger meat because it makes it too dense...if you leave the meat somewhat loose, it cooks faster so just work it enough to get it formed into a patty and stop.

Put her on the grill and keep the heat down and take your time cooking them so you don't over cook the outside before they get doneinside..and don't fork em ever- only spatulas here...so the liquid doesnt leak out at all..keep them moist.

[ChuckC]

Sounds pretty tasty.  We use a lot of burger at my house.  We often don't have a lot of time to make wonderful meals so Hamburger Helper or casserole spaghetti gets the nod a lot. Good thing is...I love that stuff !

Still, chunks of backstrap and onion and lil tomatoes and mushrooms on kebob sticks, cooked on the grill can make anyones mouthwater too.
 I'm gettin hungry again.
ChuckC

[Otto]

2 years ago I shot 1 in the evening.  He was hit hard but I didn't want to push him.  I backed out.  That night it only got down to about 68 or so.  At first light I was standing over him.  Rigor mortise was long set in.  I shot him at 5:15.  I estimate he died no later than 9 or 10 pm that night and probably earlier. When I got him drug to the house and skinned out, he was turning green already.  I didn't want to risk it and ultimately I threw the meat away.  That sucked and it's one of the reasons I hardly ever hunt in the evening in the early season.  Just too much risk of losing the meat.

[draco]

Everyone should find somebody that has a good deer trailing dog close to where they hunt or get one themselves. Mine is a Blue Lacy but I think Dachsunds are the most popular. Even some household pets can be effective with a little encouragement and training. Mine found seven for people last year that had given up looking. If your going to have a dog for a pet,get one with a good nose and a will to hunt,you wont be sorry.

[kojac]

hang in there richie

I'd love to have a dog also but in montana it's illegal.

I hear alot of these to hot stories but I've taken a ton of game during very warm/hot temps in the evening here in montana and I don't have alot of problem with meat going bad provided the animal is found in the morning.

once they're found we work fast and all but a handfull were taken out whole.

good luck!!

[Doc Nock]

Good reading. Sure shows how diverse the experience of a group of folks from all around the country can be...

I liked your point, Ray...about the internal heat building up due to guts starting to build heat and bacteria count.

Nobody commented on the idea I shared that northern deer might have heavier coats then the southern deer?  I've not killed any true Southern deer to know if they don't get quite as heavy a "winter" coat as we get up here.

Of course, a live buck (or doe) can lie in a snow storm and the snow will build up a foot on their back unmelted.  If they die, it will release heat from the body and the snow will melt... so who knows.

I just have been around some overnight and even 6 hr till found deer and there was the "greenish tint" growing on the meat and it didn't smell too good!

Whatever works. In each's area and under those specific conditions I guess...  :eek: