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Thread: How warm is too warm for meat

  1. #1
    Join Date
    Apr 2013
    North Pole, AK

    Default How warm is too warm for meat

    I killed a moose a few days ago. I shot him first thing, first day. I had him quartered and hanging on the meat pole by noon. By that night the deep tissue internal temp was 64 degrees. By the next morning it was at 43. I have it home now and am hanging it and would like to hang it for 4 or 5 more days to allow for aging. My question is, if the meat temp comes up a little during the day, how warm is too warm internal. At what point do I just need to get it down and process. It has a nice skin on the outside and as of yet it hasn't gotten over 50 degrees. Your help would be appreciated.

  2. #2
    Member hoose35's Avatar
    Join Date
    Jul 2008
    Soldotna, Alaska, United States


    Butcher it, pack it, eat it. I don't check temp, I just work non stop from the time I shoot until it's in the freezer.
    Responsible Conservation > Political Allocation

  3. #3
    Member akiceman25's Avatar
    Join Date
    Sep 2007
    Two Rivers, AK


    There's much to be said for properly aged meat and many people don't realize it.

    As long as you're able to keep it between 30-45 degrees, the cooler the better of course, I'd let it hang upwards of 3 weeks.

    4-5 days isn't nearly long enough, Imo.
    I am serious... and don't call me Shirley.


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