Chiller..

[gixer1]

What are folks thoughts on the below chiller temps and how long you would leave a carcass in it for? I usually go for the rule of 40 (if 5 deg C hang for a max of 8 days based on 5 x 8 = 40) but with the probe and not just a standard thermometer it appears it’s not all that consistent.

2 x Roe bucks, shot at 20:15ish on Tuesday.

Chiller is fairly small, with a fan at the top.

Both places In the chiller by 21:45

I attached my inkbird temp probes, one probe outside the chiller, one near the top, one middle and one bottom inside.



Example of the readings -

 

[biffo]

Why not hang it for 6 days if you are concerned? Or just go for 8 days and watch for any mould growth?

 

[gixer1]

Why not hang it for 6 days if you are concerned? Or just go for 8 days and watch for any mould growth?

Not concerned as to be honest you can hang them way longer than the 40 rule but just curious what others opinions on it were.

I’ve hung them in muslin cloth without a chiller in a garage in autumn without an issue.

 

[SussexSteve]

Hang until you've time to butcher them

 

[Alantoo]

Is the chiller glass fronted and in the sun in the afternoon/evening?

I have had a similar pattern of climbing temperature...I hung a curtain/propped a ply board against the window which helped.

What are the probes actually reading? Air temperature or inserted in the meat?

I would be mildly concerned with the fluctuation up to 8˚C degrees if that is meat temperature rather than fridge air temperature. 4˚C and below is favourite for the enzymes to tenderise the meat and anything above 7˚C the bacteria can get going I gather, but it is a progressive, they reproduce far more rapidly at room temperature...

Your figures mimic my most recent deer chilling experience, a young fallow buck shot on the the 29. April was in the fridge with a Tenderum timer hung against it and was at 160% tenderisation based on the 40 degree / days rule of thumb by the time my butcher friend could cut it on the 14. May. The temperature had peaked at 7.5˚C on the third day (well that was the highest I saw, I have no temperature logging system) so I tweaked the thermostat cooler and added a bit more curtain over the window. ..smelled fine while we were skinning it and it tastes wonderful!

Alan


p.s. Forgot to say that my fridge thermometer is just a crude domestic freezer dial type so could be wildy inaccurate.

 

[sh1kar]

Tenderum Portable Meat Hanging Timer

The Tenderum Tenderisation Timer ensures optimal meat tenderisation - every time. We all know meat needs to hang in order to become tender and delicious, but for many of us we are unsure for how long and are too scared to try for fear of spoiling the meat. The Tenderisation Timer gives you full...

www.bushwear.co.uk

 

[Alantoo]

Tenderum Portable Meat Hanging Timer

The Tenderum Tenderisation Timer ensures optimal meat tenderisation - every time. We all know meat needs to hang in order to become tender and delicious, but for many of us we are unsure for how long and are too scared to try for fear of spoiling the meat. The Tenderisation Timer gives you full...

www.bushwear.co.uk

Yes, that is the device I use as a guide.

Alan

 

[gixer1]

Is the chiller glass fronted and in the sun in the afternoon/evening?

I have had a similar pattern of climbing temperature...I hung a curtain/propped a ply board against the window which helped.

What are the probes actually reading? Air temperature or inserted in the meat?

I would be mildly concerned with the fluctuation up to 8˚C degrees if that is meat temperature rather than fridge air temperature. 4˚C and below is favourite for the enzymes to tenderise the meat and anything above 7˚C the bacteria can get going I gather, but it is a progressive, they reproduce far more rapidly at room temperature...

Your figures mimic my most recent deer chilling experience, a young fallow buck shot on the the 29. April was in the fridge with a Tenderum timer hung against it and was at 160% tenderisation based on the 40 degree / days rule of thumb by the time my butcher friend could cut it on the 14. May. The temperature had peaked at 7.5˚C on the third day (well that was the highest I saw, I have no temperature logging system) so I tweaked the thermostat cooler and added a bit more curtain over the window. ..smelled fine while we were skinning it and it tastes wonderful!

Alan


p.s. Forgot to say that my fridge thermometer is just a crude domestic freezer dial type so could be wildy inaccurate.

No sir, solid fronted and out of the sun…

 

[Alantoo]

No sir, solid fronted and out of the sun…

Curiouser then. Have you had a similar temperature fluctuation before?

The problems I have had have usually been the other way around. The fridge would get it into its head to freeze when there was an animal in it. On test, it would remain at 4 degrees when empty. The panel at the back becomes frosted, presumably from the moisture given off and the thermostat seems to go slightly haywire.

This time it was at 6 degrees after 36 hours and went up to 7.5 at 72 hours despite my having wound the thermostat down a tad. So I wound it down a bit more and it then ran between 4 and 5 depending on time of day. But the thermostat was now on the setting where it had frozen the previous carcass.

Alan

 

[paulbshooting]

I hang roe for a 4-5 days then a day out the skin, fallow for 8-10 days then day out the skin. This dries the meat ready for butcher. My coolgame chiller runs at 4 degrees C. If I need the chiller space then process them sooner. Any shot damage is dressed out before I hang.

 

[gixer1]

Curiouser then. Have you had a similar temperature fluctuation before?

The problems I have had have usually been the other way around. The fridge would get it into its head to freeze when there was an animal in it. On test, it would remain at 4 degrees when empty. The panel at the back becomes frosted, presumably from the moisture given off and the thermostat seems to go slightly haywire.

This time it was at 6 degrees after 36 hours and went up to 7.5 at 72 hours despite my having wound the thermostat down a tad. So I wound it down a bit more and it then ran between 4 and 5 depending on time of day. But the thermostat was now on the setting where it had frozen the previous carcass.

Alan

Not sure Alan as I only started using the probes recently so was just relying on the generic hanging thermometer which usually reads around 4-5 deg C.

I read a post on here about plotting chiller temps so thought I’d try the inkbird…..wish I hadn’t!

Regards,
Gixer

 

[gixer1]

And the latest update -

 

[User00040]

Am of the opinion that hanging in a cool, dark place with good air circulation but with some of bug/fly screen is fine up to around 10°c ambient (actual temp will be lower due to shade and air circulation/wind chill).

Most chillers are set too cold and dry the meat out quickly, also big waste of electricity.

Most larders from 1800's to 1950+ were unrefrigerated but positioned strategically.

However, where I would differ is skinning immediately after it has been hung. Leaving in the skin does nothing. Another thing is sawing the rib cage and pelvis, no reason for this apart from UK accepted standards. Would not do it on my own deer.

Also think that any form of water on the carcass/in the chest cavity should be avoided. Head or neck shots ideal as the deer will bleed out quickly and less blood pooling in carcass.

Think 5 days would be my max for a deer stored in the above manner before butchery and freezing. Personal consumption only of course!