Texas heat and meat?

[bigbore442001]

What do you people in the Lone Star state do when you shoot something in the dead of summer? How do you take care of the meat? I would appreciate any responses. Thank you.

[shoot'n hogs]

As soon as you shoot, your hunt is pretty much over.  Gut it and make damn sure to cut that piss sack off.  Although, most of my hunts are from a hour before sun up till about one hour after.  Sunset has about a three hour hunt before sunset.  Most of my hunting mainly takes place in and around rice fields.

[TomD]

As quickly as possible we get it to the cabin where we have a processing station set-up in the shade. Skin it & quarter it fast. Get it to the fridge to cool.

I hunt mostly in the brush  River bottoms.

[Wynn]

We have the same problem here in Florida. Hang it, skin it and straight into a huge cooler full of ice or the walk in at the club within a hour or so. My hunt partner and I  bought a powered band saw/meat grinder combo from harbor freight for about $245 shipped.
It was a great investment and butchering in air conditioning makes hot weather hunting a much more pleasurable experience. We rent it to the hunt club during deer season and got our investment back in 2 years. I have not had to purchase sausage, ribs or chops for a long, long time.
Wild pork mixed with venison and about 10% beef fat plus sweet Italian seasoning is the best sausage I have ever eaten.

[howie1968]

gut  skin and quarte very fast i also  use  plenty of water  to rinse him clean  generally  they  have  alot of lice on them this time of yr

[HWooldridge]

We try to keep a couple of coolers with nothing but ice and a couple of empties so we can get them cleaned and cooled ASAP.  In addition to lice, I have also seen hogs covered in fleas so a complete washing helps keep them nasty little b@#$%^&s off you.

[shooter444002]

If you have a fairly short drive and no where to skin, gut and stop at the nearest store and put a couple of bags of ice in the chest cavatiy and it will stay cold for over an hour and the meat will be chilled.

[jaberegg]

I'm originally from Michigan, we shoot our deer, let them hang, drink beer then worry about taking them in to be processed. Now in Texas, we shoot an clean! I do my own an usually it's with the neighbor who's with me, I've never shot a big one so the 120 pounders I can do pretty quick if we have sharp knives. Miss that part of letting them hang for a while. You shoot something no matter what part of the world your from that's been shot in the heat an you work quickly!!

[huntsman]

Gut, gambrel and hoist up on the nearest stout limb, skin, quarter or bone, meat goes straight into a cooler, head to nearest store that sells ice, dump two or three large bags over meat.

To duplicate "hang time", keep draining the melted ice water when the last few cubes are still in the water and add more ice. Keep at it for at least a week. Meat comes out very tender and has a pleasant flavor. This trick is not just for summertime here in Texas--most times I use it year round because we never stay cold enough to hang game outside.  

[HWooldridge]

I knew a fellow who hunted Africa extensively and he said parts of Texas in the summer were a lot like Africa.  However, the African natives didn't seem to worry about it and would eat meat that we'd think was putrid.