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<blockquote data-quote="dennishoddy" data-source="post: 3042766" data-attributes="member: 5412"><p>I was afraid to do it in the past, but after the first time, it becomes a challenge to see how many clean white bones you can leave after processing all the animal. In my experience, depending on what processor you use, it can be a "maybe" if the meat you get back is actually your deer. </p><p>I know one that just has them dumped into a pile, he processes and distributes the meat no matter who shot them or carried them in their truck for two warm days to brag on it. </p><p>If you don't know a processor personally, do it yourself. </p><p>If you're hunting out of state, it all depends on the weather. </p><p>When I'm elk hunting, it can get to 25 below zero. The temps coming back into OK are usually just above freezing, so my elk is delivered frozen. He hangs it for 20 some days. It's thawed a day or so afterward while hanging. </p><p>Contrary to uneducated popular opinion, meat that thaws can be refrozen without losing anything, but possible a little flavor. My processor does one at a time for each hunter. </p><p>I cringe everytime I hear someone say their freezer quit and the meat started thawing, so they threw it out. </p><p>If it's still within the USDA temps for preserving meat, get the danged stuff refrozen, and you have lost nothing. </p><p>You can buy cheap freezer temp alarm units to alert you if it gets into the 30 degree range. Still frozen, but getting close to unfrozen.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3042766, member: 5412"] I was afraid to do it in the past, but after the first time, it becomes a challenge to see how many clean white bones you can leave after processing all the animal. In my experience, depending on what processor you use, it can be a "maybe" if the meat you get back is actually your deer. I know one that just has them dumped into a pile, he processes and distributes the meat no matter who shot them or carried them in their truck for two warm days to brag on it. If you don't know a processor personally, do it yourself. If you're hunting out of state, it all depends on the weather. When I'm elk hunting, it can get to 25 below zero. The temps coming back into OK are usually just above freezing, so my elk is delivered frozen. He hangs it for 20 some days. It's thawed a day or so afterward while hanging. Contrary to uneducated popular opinion, meat that thaws can be refrozen without losing anything, but possible a little flavor. My processor does one at a time for each hunter. I cringe everytime I hear someone say their freezer quit and the meat started thawing, so they threw it out. If it's still within the USDA temps for preserving meat, get the danged stuff refrozen, and you have lost nothing. You can buy cheap freezer temp alarm units to alert you if it gets into the 30 degree range. Still frozen, but getting close to unfrozen. [/QUOTE]
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