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  1. K

    Using Slightly Spoiled Meat

    Nope. In the shade all day between 20 and about 40 degrees at the very warmest. Just took me a while to get all the meat off since it was my third time ever doing this on an animal and I was alone. Meat was cooled off in time as far as I can tell.
  2. K

    Using Slightly Spoiled Meat

    I'm sure some of it was okay, but there was also a sour milk smell like meat gets in the fridge when its been in there too long. It was impossible to tell where it was coming from since it was all been mingling together. My nose told me something was wrong, but I used my eyes as a guide for...
  3. K

    Using Slightly Spoiled Meat

    How does wrapping it in plastic keep it dry? I would think the blood would seep out and the plastic would then therefore keep it wet. Also, I am reading that you had it hung in cold storage for 3 days? Did a rind form? I am thinking that rind might be the key component to keep for prolonged...
  4. K

    Using Slightly Spoiled Meat

    Yeah so I guess I didnt clarify how the issue developed. I'm pretty sure the meat was cooled down fast enough. It was below freezing the whole time and although it took me all day to field process, meat cooled down immediately once it was off the carcass. I hung the meat in sub freezing temps...
  5. K

    Using Slightly Spoiled Meat

    I am really heart broken here. I got my first elk last weekend solo. I didnt have time to process until the following weekend so I kept the meat in coolers on frozen water jugs and bottles for the work week. I started getting at it Saturday and all the meat had this peppery type smell. Come...

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