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A cold morning does not prove that the center

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of your venison is cold. Penn State Extension advises

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promptly cooling a recovered deer carcass to thirty-five to

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forty degrees Fahrenheit. For boneless meat, use clean leakproof

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food packaging, adequate ice or cold packs, and a

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cooler thermometer. Keep raw juices away from ready-to-eat food.

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Keep the cooler closed and check its temperature during

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transport. Plan ahead with your processor. A cooler cannot

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undo unsafe delays or make contaminated meat safe.