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<blockquote data-quote="Lou63" data-source="post: 231290" data-attributes="member: 207">big packing houses both beef and pork run sprinklers on the carcasses while cooling, years ago they used to wrap them in thick cotton cloth to help keep shrinkage down and helps cool them, they can add water to the carcass that way as long as they do not go over the warm carcass weight.&nbsp; as in 1000 lb carcass is acceptable at 999 lbs but at 1001 lbs they have to hang long enough to get back under the hot weight.&nbsp; I think if you could wrap up the meat in sheets or cheese cloth and run a garden hose on it a couple times a day should help keep the outside moistened and help keep dust etc off the meat at the same time.*disclaimer I spent over 20 years working in packing houses as a worker and an USDA inspector. last deer my son shot a cold front moved in and it was too cold to hang long so it was brought home to skin and gut as it was only 5 miles home, with kids on the rope it took less than 1 1/2 hours to skin and gut it and bone it for the freezer with me doing all the knife work.&nbsp; I was just as tender as any other we had hung for a few daysI think a lot of deer meat issues have to do if you get them without stressing them running.</blockquote>

[QUOTE="Lou63, post: 231290, member: 207"] big packing houses both beef and pork run sprinklers on the carcasses while cooling, years ago they used to wrap them in thick cotton cloth to help keep shrinkage down and helps cool them, they can add water to the carcass that way as long as they do not go over the warm carcass weight. as in 1000 lb carcass is acceptable at 999 lbs but at 1001 lbs they have to hang long enough to get back under the hot weight. I think if you could wrap up the meat in sheets or cheese cloth and run a garden hose on it a couple times a day should help keep the outside moistened and help keep dust etc off the meat at the same time. *disclaimer I spent over 20 years working in packing houses as a worker and an USDA inspector. last deer my son shot a cold front moved in and it was too cold to hang long so it was brought home to skin and gut as it was only 5 miles home, with kids on the rope it took less than 1 1/2 hours to skin and gut it and bone it for the freezer with me doing all the knife work. I was just as tender as any other we had hung for a few days I think a lot of deer meat issues have to do if you get them without stressing them running. [/QUOTE]

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