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Spoiled meat???
Topic Started: Oct 12 2011, 10:33 AM (728 Views)
Posted Image baydog
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Well, I'm seeing a few moose heading down south on the highway and I'm really surprised at the number of hunters that leave their moose whole with the head and hide on. A lot of these guys are travelling 16-20hrs to get home. We've had temperatures approaching 30C and I don't think it would take meat long to taint in those temps with the hide still on. In warm weather, I try to get the hide off ASAP and clean out any shot damage and if the temps are going to stay warm get it to a cooler, or start cutting. Am I missing something here?
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Posted Image 270 WBY
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Just spoke to my contact in Upsala
Lot of moose coming out of the surrounding bush and
down the hiway have spoiled......what a shame
Everybody is scrambling trying to dispose the
moose
Sad very sad
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Posted Image bigr
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Its sad the some guys feel the need to bring the moose home whole V.S. 1/4ing it with the hide off and keeping it as cool as possible.
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Posted Image Norma
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I quarter my Moose where they drop regardless of size or weather. It cools faster, it easier to clean, you can get rid of all non consumable parts that hampers the cooling process and it's a lot easier to handle. It would end up in quarters anyways when we butcher. If warm out, I butcher myself ASAP when I get home. Lots of meat will get ruined this year. Seen one last week in a trailer, whole on its side not even spread open, it was 24. The way they were loaded, it was an out of towner. Was close to 29 on the weekend. If I'm away from home and I'm not organize to take care of meat I dont shoot.
Moe
"Only a dead fish goes with the flow"
Proud member of OFAH, NFA, CSSA
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Posted Image corman30


Well hopefully the check station set up in Cochrane nails a few of the dumasses. To little to late though. Its a shaame they were even graced the opportunity to get a moose if they are stupid enough to do something like that. :(
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whitetailweasel
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Your right on the money Baydog,if the heat dosen't have a chance to leave the meat, it is going to sour.Its not just the hunt for moose,its the table fair for the year,far to many people don't take the time to insure the meat is going to be fit to eat. Dennis
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Posted Image callaway dan
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i know of a couple here in town that lost their bull moose. they were hanging in their garage for 4 days with their fur on.mine were skin right away and butch the next day.
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Alces
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I hope I'm wrong but suspect I'm not. A certain percentage spoils every year due to not getting the hide off and cooling the carcass quickly, More so in years like this and last. We have always hung and skinned our animals immeadiately, removing all the shot up meat and trimming out all the jello that travells between the tissues surrounding the entry and exit wounds. Those whole animals on trucks and trailers, some with quads parked on top(no kidding) of them obviously don't get cared for to that degree for days if ever. Can't make for very good eating. It's a shame when you do everything possible to care for animal and loose it to the heat,but to leave the skin on and let it rot should result in charges.

Alces

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Renegade
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Atikokan, Ontario
Quartering a moose is easy and it allows the meat to cool, also makes transporting much easier in some situations. What I always like to do is submerse a moose in water after gutting and cleaning it out and cooling off immediately. This can be done whole or quartered. A stream or and cold clear lake or pond will work.
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Posted Image LoneWolf
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Rebel Soul


Too much of this going on. They should really clamp down on these irresponsible people who let their meat spoil, when it can be avoided by simply taking the needed precautions and skinning the animals to allow the carcass to cool off ASAP in hot temperatures. Bottom line, it's sad.
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Posted Image Dereck
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I shot a deer just over a week ago 7:05 pm.
Called my wife told her to empty the fridge in the basement.
Got it home 9PM skinned it, shoulders off, cut in two at the rib cage, tender loins out bagged and in freezer, 11pm dinner shower in bed 11:40.
That was just a deer at approx 115 lbs.

You have to be prepared to deal with it if you shoot it.

Isn't a law to let an animal go to waste even if you are transporting it.
all these guys who are seen should be reported but as we all know the MNR would be out numbered 10 to one.We have the laws the licensing but not an adequate enforcement unit.
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Posted Image billert


I can debone a deer from scratch including gutting in about 2 hours and put it in the fridge. The next day I make the meat into meals (another 1-2 hours). I think it boils down to laziness and lack of skill in butchering. Probably something every hunter should know just in case you have to. Maybe you use a butcher and this is fine, but sometimes there's an emergency. Especially in the early season bow hunts. I think most hunters think it's too much work to butcher yourself, but all it takes is a bit of knowledge and a sharp knife.

Lots of pots to put the meat in, a bit of room in the fridge, etc. I can do it faster than I could load it to the butchers (one way) - kinda makes you wonder why it's outsourced.
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Posted Image larrymcbuck
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Seen three guys over a couple weeks coming down 417 near ottawa from up north.
All three had a small freezer, loaded on the front of the trailer, generator running.
Ive heard guys many do this, cut and wrap the moose and freeze it deboned right on the spot. That way they can enjoy the rest if they shoot a moose right away.

Great idea and does not eat up a lot of room
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