Keeping meat cold

[Fumbler]

I killed my first deer on Saturday (pics to come).

I cut it up with the help of some friends, then rode back home (2 hours).
I stored the meat in a trash bag with ice in it.
When I got back the meat was cold, but wasn't pink on the very outside (about 1mm deep). It stayed overnight in icewater.
Last night I finally got around to completly cutting it up into small parts and trimming it and stuff.
I trimmed off everything that wasn't pink, wrapped the meat up in foil (My grilfriend's dad told me to do that), and put it in freezer bags.
I loaded up a cooler with ice and the meat and kept it outside where it was cold.
This morning I finally got it into a freezer (my dorm room) and when I opened the cooler I discovered that even completely surrounded with ice, the meat didn't feel cold.
I guess it was the air I left in the bags that insulated it.
I put the meat into my freezer.

My question is, is the meat spoiled?
I didn't open it up to see.
How long do you all usually have the meat before it is frozen?
Is it normal for the outside layer to turn light colored (not pink)?

 

[Kingcreek]

Congrats on your first deer!
re spoilage- let your nose guide you. smells bad is bad.
You might not have had enough ice?
I never use trash bags because of some nasty chemicals that are present in and on them, polyvinyls, releasing agents, etc. and the meat against the outside is not cooled. I have quartered game and put the larger pieces in a large cooler with plenty of ice and an open drain and they will cool down nicely. You aren't unreasonable on time, I've waited longer without problems but the key is temp. you are OK if cool enough.
The pink goes away if the meat spends any time in water- turns grey or light brown but doesn't mean spoiled.

 

[RCL]

I would say your venison is fine. As long as it was iced it shouldn't have spoiled in that short period of time. Change of color is normal too.

 

[Sunray]

It's likely ok. If, like Kingcreek says, it stinks, pitch it. However, a plastic bag isn't the best thing to use. Even if the meat is cooled and in ice. 'In' ice isn't that great either. 'On' it is a different thing. Butcher paper and dry ice in a bunch of foam coolers(They're cheap, easy to come by and if one breaks, who cares?) is good. The foil likely kept it from feeling cold.
"...before it is frozen..." Depends on the amount of air space left after the freezer is filled. And the size of the freezer. 8 to 24 hours for complete freezing in most freezers.

 

[Fumbler]

Thanks guys.

I opened one bag ans sniffed and it smells strongly of deer, but it doesn't smell rotten or anything.

I'll be more prepared for the next hunt.

Here are the pics:




It's a 6 pointer at about 130 lbs.
Shot it through the neck at about 35 yards with a Brenneke slug in my Mossberg 500 with homemade peep sights. I finished the sights with just enough time to paint it black and sight it in at the range the day before opening day. At the range with Brennekes (most accurate in my gun) I could hold 1.5-2" groups @ 25 yards offhand.

 

[erik the bold]

Wha...! Where's the golf ball ??
(just kidding)

Nice deer. I got skunked yesterday.

One suggestion: Get yourself a "slugster" rifled barrel for that 500 with either the rifle sights or cantlievered for a scope mount. See: http://www.mossberg.com/acatalog/pricebarrels.htm Use Lightfield 2-3/4 Hyper EXP or the Partition Gold sabot slugs and you should be able to hold that 2" grouping at 100-125 yards instead of 25. ('course, you must be really stealthy to get within 25-35 yards anyway....congradulations again!)

 

[Fumbler]

My original plans were to get a rifled barrel with rifle sights, but monetary issues came up.

I made my peep sights and the total cost was under $30 with taps and drills leftover.

 

[rick_reno]

That's a nice peep sight you made - and a nice deer. I don't know what your production costs are for that sight, but you might want to make up some more and try and sell them. It looks pretty slick.

 

[Ol' Badger]

Congrats

Try finding a processor in your area. They can do wounderful things like sausage and burger. Well worth the 50 I paid to have one of mine put to links.

 

[Al Thompson]