Long story short, my wife shot her first elk, a cow, Monday evening, despite a good shot, she refused to die and went 600 yards, my head was screaming "liver hit" so we pulled out at dark and came back the next morning. Found her around 9, packed out an in cooler by 1.
Temps in town about 45-50, mountains probably low 30s.
I just went out to change the frozen ice jugs in the 120 quart cooler. 5 jugs. When I opened the cooler there was a slight smell that was "off". Meat isn't green or anything, but when we butcher this afternoon, how do I tell if the meat is good or bad? Some doesn't seem to have that deep red color I am used to, more pink.
Outside temps are currently around 70 as they were yesterday and tomorrow.
Don't want to process meat that makes us sick later, or give some to friends and get them sick.
Temps in town about 45-50, mountains probably low 30s.
I just went out to change the frozen ice jugs in the 120 quart cooler. 5 jugs. When I opened the cooler there was a slight smell that was "off". Meat isn't green or anything, but when we butcher this afternoon, how do I tell if the meat is good or bad? Some doesn't seem to have that deep red color I am used to, more pink.
Outside temps are currently around 70 as they were yesterday and tomorrow.
Don't want to process meat that makes us sick later, or give some to friends and get them sick.