My son shot a deer 12 days ago. We usually keep the deer meat on ice for 7 days and then cut the silverskin and crud out, cut the meat up and then freeze it. This has always worked like a champ and meat tastes great.<div>
</div><div>I had to got out of town and didn't get the meat handled. Is 12 days too long. Do I go ahead as usual or do I trash the meat?</div><div>
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</div><div>I had to got out of town and didn't get the meat handled. Is 12 days too long. Do I go ahead as usual or do I trash the meat?</div><div>
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