I agree 8 hours is better than 6! The thing to remember is gut shot animals really do not start spoiling until they expire.So if it took 6 or 7 hours to expire it really hasn't laid that long. As long as the animal is alive the flesh stays oxygenated, therefore anerobic clostridium that spoils meat will not proliferate. However the meat will slowly get a bacteremia from the gut juices leaking into the blood stream. Therefore gut shot meat is not ideal table fare and should be cooled as soon as possible and processed for freezing. (I would discourage ageing or hanging the carcass) and cook it thoroughly before eating. (might be best as spiced salami etc) Not as a raw Tartar. The Liver in these animals may have higher than normal bacteria levels also.
Last edited by Angus1895; 09/03/13.
