Skinned deer in drink’s chiller.

[Shroughaun]

How long would you all recommend leaving a skinned deer in a drinks chiller.
I know temperature will have an effect. But at the lowest temperature.

 

[TonyC]

It should last at least 10 days if not more - beware of the fan drying out the carcase, I have mine in up to 14 days but in the skin.

 

[mikeakc]

I heard about the rule of 40, not sure if there is any science behind it, but I have used it as a rule of thumb successfully. So you could do up to 8 days at 5° (8×5 = 40), up to 10 days at 4°. and as long as the answer comes to less than 40 you are fine.

I recently, tried hanging a deer with no skin on for the first time. Skinning whilst warm was much quicker and a few days down the line it made the butchery process much more pleasant as it was less sticky to work with.

 

[75]

I heard about the rule of 40, not sure if there is any science behind it, but I have used it as a rule of thumb successfully. So you could do up to 8 days at 5° (8×5 = 40), up to 10 days at 4°. and as long as the answer comes to less than 40 you are fine.

I recently, tried hanging a deer with no skin on for the first time. Skinning whilst warm was much quicker and a few days down the line it made the butchery process much more pleasant as it was less sticky to work with.

It's a rubbish rule! 2 days at 20 degrees? 1 day at 40 degrees?

Much depends on humidity in the chiller. Over 80% will promote mould growth (and too low will dry your carcass). It also depends on species how long I hang mine - reds get longer than a roe. However, I'd not leave an unskinned deer for more than a day or two as the outside goes dark and leathery and you end up with a lot of trimming. Some folks don't seem to mind this though.

 

[Shroughaun]

Yeah I skinned two sika on Monday 29th and will only be getting to butcher them tomorrow Saturday 3rd.
I don’t have a way of measuring moisture. But I do notice they’ve turned darker and a bit shellie like. Otherwise seems fine.
Was supposed to do them Wednesday but something popped up.
Would it be better to leave the skin on then skin and butcher the same day. Don’t mind if it a bit tougher to skin.

 

[VSS]

Yeah I skinned two sika on Monday 29th and will only be getting to butcher them tomorrow Saturday 3rd.
I don’t have a way of measuring moisture. But I do notice they’ve turned darker and a bit shellie like. Otherwise seems fine.
Was supposed to do them Wednesday but something popped up.
Would it be better to leave the skin on then skin and butcher the same day. Don’t mind if it a bit tougher to skin.

The meat will stay better if you hang in skin in future, then skin and butcher same day.

 

[mikeakc]

It's a rubbish rule! 2 days at 20 degrees? 1 day at 40 degrees?

Much depends on humidity in the chiller. Over 80% will promote mould growth (and too low will dry your carcass). It also depends on species how long I hang mine - reds get longer than a roe. However, I'd not leave an unskinned deer for more than a day or two as the outside goes dark and leathery and you end up with a lot of trimming. Some folks don't seem to mind this though.

As a rule of thumb it applies to chillers really. Can’t imagine he’ll set a chiller at 20 degrees. The starting point would be that it at least has to be chilly!

 

[sauer]

I skin and hang in double door drinks chillers … predominantly roe !
I leave around 3-6 days … done less, done bit more never had issue with hugely dry leathery skin etc

 

[Shroughaun]

For further reference the meat was actually fine.
Obviously some dried out bit on the outside but over it’s perfect.
May get a thermometer for the inside and see what its running at. However I don’t usually leave them in more than 3 days. But as it turns out 6 is no harm