Sorry I put this in the wrong spot , maybe I can get some help now. OK I picked up a game ranches heads. I am getting a bunch at a time, all frozen. I learned to thaw capes in a mild pickel with about 1/2 a pound of salt to the gallon of water, PH between 2 and 3 to keep the bacteria down. I have use this on whole deer heads with good luck, it thaws fairly quick. Now I am faced with buffalo heads . How long do I have before bacteria is problem if I just let them thaw at room temps ? Is there a better way ? A rolled up cape on a large buf is a huge problem and they are not thawing over night( off the floor - on a work table - with a fan on to move the air). Any help?
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You only need to post a question once; everybody will see it. If no one answers you're question right away, relax, it may take a day or two for someone to reply. Bacteria is only a problem if you thaw in a warm or hot area, it is best to do it in a cool area. I think you are slightly over concerned on the bacteria thing. A tip that will help is to cover with a heavy plastic tarp to keep it cool as it thaws. Then keep checking and as soon as you can get a knife in it, cape it out when it is partially frozen.
Just to follow up . After the firt day I flesh and salted about a third of the cape that was thawed and warming. At two days the base of the head and the ear butts were still froze . I pryed them loose with a bar as I skinned and the ear butts were still froze as I turned them this afternoon. I have always been told to treat the cape as I would the meat . I would not let my game thaw for two days to process. i just hope the dang thing doesn't slip. Thanks anyway