I'm from Fort Wayne, Indiana and i'm curious about something. I've been deer hunting about 30 miles north of me for the past 3 years. Last year, I was definitely more serious about it...didn't get to harvest anything, but it was very exciting, nonetheless.
I'd like to make sure that I give it my "all" again this year and I think that means that I start during the opening days. I didn't hunt last year for the first 3-4 weeks because it was so warm here and I was afraid that the deer would spoil before I could get it to the processor.
Can you tell me what would be the longest amount of time that would be ok, in regard to the meat, before I got it to the processor? I just wanna make sure that I give the meat every chance of getting to the processor before any spoilage happens.
You ask a very good question that many hunters face in the early season. For the longest time i didn't hunt the opening weeks either because i didn't have confidence in harvesting a mature buck during that time. However a few bucks are still in their summer pattern & aren't quite as spooky, hence an opportunity!! As far as the meat goes, if the temps drop down in the low 40's or lower i wouldn't worry about it, just recover your deer as soon as it gets light out. However; if it's really warm, you might have a long night ahead of you.trying to locate your deer.
In the darkness, the hunter stumbles through the underbrush, making noise and leaving his scent seemingly EVERYWHERE!
Daylight will be here in 30 minutes and he wanted to be in the stand an hour before daylight.
"I know I left that stand RIGHT in this area last night," he mutters under his breath, "but where is it now?"
He traipses back and forth in a zig zag pattern, getting himself overheated and sweaty, but never finding the stand he left there the previous evening – and eventually sits on a...