spoilage?

[Mr. 16 gauge]

Friday's goose opener is suppose to have high humidity and temperatures of 84 degrees F. Does anyone have any idea how long a goose can sit in those conditions before it spoils? Thanks in advance.

[Steve]

Heck, had the same conditions down here for the bow opener last year. Had to gut my buck then go buy a bunch of bags of ice to put in its body cavity until I could get somebody out to help me drag it out a few hours later.

[Salmonsmoker]

Mr. 16 Gauge,

The latest weather reports that I have heard is for the temperature to be 90+ in Southern Michigan. How long a goose will keep at 90 degrees without spoiling is one experiment that I would never want to run.

The meat is going to be best immediately upon retrieval. Take a two coolers - one full of ice and one empty. Gut and skin the birds immediately, then put them in the empty cooler with freezer bags of ice under, in, and on top of the bird. That will insure that you have excellent meat with NO spoilage.

Certainly, this is this proceedure will be more work, but why take a chance on spoiled meat, or the possibility of food poisioning?

ss