How long should one hang a deer for?
meg...@yahoo.com
I'm a newbie to deer hunting...
How long should one hang a deer for (i.e. before having it butchered)?
I’m sure temperature and weather conditions are a factor. What is a good
rule of thumb?
Scout, hunt, track, clean, hang, butcher, and eat... besides having fun
(which is a given) did I miss anything?
Thanks,
-M
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Sam Gaylord
: Hi,
: I'm a newbie to deer hunting...
: How long should one hang a deer for (i.e. before having it butchered)?
: I’m sure temperature and weather conditions are a factor. What is a good
: rule of thumb?
Mine's usually processed, wrapped, and in the freezer within 24 hours.
I've never had one taste "gamey". Where I hunt it could be zero one
night and 70 the next day. Not what I'd call the proper temperature
range for aging.
samg
a.k.a Sam Gaylord (sa...@cs.itc.hp.com)
sparkie
I've taking deer to butcher when it was still steaming... have to say the
warm deer had a better taste to it..
meg...@yahoo.com wrote in message
fumducky
>I'm a newbie to deer hunting...
>How long should one hang a deer for (i.e. before having it butchered)?
>I’m sure temperature and weather conditions are a factor. What is a good
>rule of thumb?
>
>Scout, hunt, track, clean, hang, butcher, and eat... besides having fun
>(which is a given) did I miss anything?
we gut our deer as soon as possible, most often immediately after
shooting them. the way we see it, the meat starts to rot after the
animal is dead, so generally the animal is butchered within a few
hours. Our hunting grounds are in west texas and i realize things may
be different up north
We have friends who like to leave them hanging for varying lengths,
and they like meat that way, but we don't like the taste. We only
eat deer meat in our household, and i cannot remember having any
that tasted too strong when butchered quickly.
have fun
Cj7mm08
Hunter
38 deg its more tender after its been aged
alittle.I hunt with some people in Elloree
SC that hang the meat for 2 weeks in
a cooler the meat is almost green color
with mold growing on it the scrape of the
mold cut it up cook it and say it is the
best thing you will ever eat.
NRA Life Member
contr...@webtv.net
one hang a week before when temp was 30-40 to us, air is like a
tenderizer to the meat but every one has their own opinions. Good luck
hunting
Larry Caldwell
BTB...@webtv.net writes:
> I hang mine for atleast 5 days in a cooler
> 38 deg its more tender after its been aged
> alittle.I hunt with some people in Elloree
> SC that hang the meat for 2 weeks in
> a cooler the meat is almost green color
> with mold growing on it the scrape of the
> mold cut it up cook it and say it is the
> best thing you will ever eat.
That is nuts. Letting meat rot just ruins it. You should hang meat
until the rigor mortis goes out of the flesh. That takes about 3 to 5
days, depending on the temperature, which should always be below 50
degrees F.
-- Larry
TheGamehog
> until the rigor mortis goes out of the flesh. That takes about 3 to 5
> days, depending on the temperature, which should always be below 50
> degrees F.
>
> -- Larry
Have had the best luck hanging meat just long enough for it to cool
thoroughly. Any additional hanging time allows to meat to spoil and
therefore shortens the freezer life of the meat. Get the meat cooled, cut it
up and get it in the freezer.
TheGamehog
Seeker of Wisdom
wrote:
>. Get the meat cooled, cut it
>up and get it in the freezer.
>
>TheGamehog
>
I concur. It is my policy also to let the body heat expire and then
cut it up and get it in the freezer as you say. By the same token, if
it is more convenient I don't have a problem with letting it hang
longer if it is either frozen or quite cold, and then cutting it up
ASAP.
Rod C
........................................................
The means is greater than the end, and every good hunter
knows this.
* remove .nospam from reply address to email. *
........................................................
Me
> >. Get the meat cooled, cut it
> >up and get it in the freezer.
> >
> >TheGamehog
>
> I concur. It is my policy also to let the body heat expire and then
> cut it up and get it in the freezer as you say. By the same token, if
> it is more convenient I don't have a problem with letting it hang
> longer if it is either frozen or quite cold, and then cutting it up
> ASAP.
> Rod C
>
I usually let it hang for sometime. In temps of 40's I will let it hang for a
week.
Longer if it is colder. What I try to do here is to loosen the fibers of the
meat so that the animal is not like boot leather and can be cut and chewed
like good meat should be.
If the animal is a spike then the time is shortened. If the animal was pushed
and had lots of adrenaline running through it veins then that will make the
meat tough and will have to hang a little longer. So the bottom line is how
the animal died and the outside temp.
I am not sure where you are located but experienced butchers who have handled
wild game should be able to help you. If you live in Washington State and
live near Tacoma. There is a place called O'Neils Market. Mark O'Neil is the
butcher and has won numerous national awards for his smoking, butchering,
seasoning and curing of meats
Give him a call if you want to hear from a guy in that profession..
my 2 cents...
Jim
--
Rubert
rub...@halcyon.com
Charlie Martin
filet all the meat off the bones and place it in a cooler full of ice. I
drain off the water daily and add more ice as needed. I've left it in the
cooler for 1-7 days. Once I return home from hunting...I cut the meat into
desired cuts and vacuum bag it and freeze it. I would do this as soon as I
could if I were returning home the same day that I shot the deer. Hanging
the meat allows cell walls to break down as natural enzymes start to decay
the meat. This tenderizes the meat...and some feel it adds flavor. It's
actually releasing blood/proteins. I recommend freezing the meat right
away. "Season" the meat later...take out what you want...let it sit in your
fridge to thaw out and bleed. After a day or two...rinse it well and use
it. You'll get a feel for how long to let it sit in your fridge...but
that's the way I do it. That way you can age each piece of meat a custom
amount instead of doing the whole thing at once for a set number of days. I
rely on the cooler because I'm a bow hunter...and it's still very warm
during the bow season in Georgia. Anyway...I've been very happy with my
results. Enjoy!
Charlie
Stephen Coltrin
keep them in salted water in my fridge for a few days. Then we wrap and
freeze the meat. This eliminates the potential problem of the meat getting
too warm, and keeps the flies off it.
Larry Caldwell <lar...@teleport.com> wrote in article
<MPG.127836485...@news.teleport.com>...
> In article <22392-38...@storefull-103.bryant.webtv.net>,
> BTB...@webtv.net writes:
>
> > I hang mine for atleast 5 days in a cooler
> > 38 deg its more tender after its been aged
> > alittle.I hunt with some people in Elloree
> > SC that hang the meat for 2 weeks in
> > a cooler the meat is almost green color
> > with mold growing on it the scrape of the
> > mold cut it up cook it and say it is the
> > best thing you will ever eat.
>
> That is nuts. Letting meat rot just ruins it. You should hang meat
> until the rigor mortis goes out of the flesh. That takes about 3 to 5
> days, depending on the temperature, which should always be below 50
> degrees F.
>
> -- Larry
>
>
Gilbert McNichols
>> >up and get it in the freezer.
>> >
>> >TheGamehog
>>
>> I concur. It is my policy also to let the body heat expire and then
>> Rod C
>>
>
>I usually let it hang for sometime. In temps of 40's I will let it hang
for a
>week.
>Longer if it is colder.
>
I like to hang my deer as long as possible. If the temps are in the low
40's - about 4 days; between freezing and 40 - a week to 10 days, don't let
it freeze! It really improves the quality of the meat if you have the
luxury of aging it, like good beef, which is aged about 10 days in the
cooler.
Venison quality is strongly affected by how the meat is handled after the
kill. From the time you drop the animal until it is in the plate,
everything you do can improve or erode the quality of the final product.
Keep the meat clean, cool it quickly and age it as long as possible.
Good huntin,
GiL Mc
nicholas
did a bit of research on it, here is what I came up with.
Game and beef is hung to allow the emzines to break down the connective
tissue of the meat, this allows the meat to become less tough.
an Antelope takes about 3 days to be prime, a deer about 7-10 days.
But heres the kicker : The temp MUST be 35-40 deg.
anything under 35 is to close to freezing and the process stops, and will
not restart.
Anything over 40 deg, and bacteria forms that attacks the fat and turns it
rancid (gamey taste ?)
IMHO anyone who hangs a deer outside is wasting there time, and possibly
wasting good meat, because there is no way to control the temp, only in a
meat locker can that be done.
This is only My conclusion of what I have read, others May have there own
opinions.
Nick
Hunter
much do yall know about cooking deer?
In my earlier post said I had some freinds
hang some deer for 2 weeks I don't do it
But I want to say the family has had the
plantation for 200 years and
generation after generation have hunted their it is where I first got
the
idea to hang meat for atleast 5 days.
If you never tried it you need to the meat
is alot better.I have experimented with this
alot I have a resturant so I have access to
walk in coolers and freezers I cook around
300-500 lbs deer meat a year now we have cooked deer the same day it was
killed,1 day hanging time,2 days hanging
time and so on the meat tastes the best
if you give it the 5 days ok I'll sit down
now,next.
NRA Life Member
SOFTA
on the temperature & humidity. I don't think vennison needs as long as
beef, so three weeks is probably the max. or just over.
--
JUSTORUM SEMITA LUX SPLENDENS.
The English language will have no need of the word "Republican" as long
Dr Saml. Johnson.
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Larry Luzny
can usually let the animals hang for a week or so (during a November
hunt). We cut, wrap and freeze when it is convenient (same day or a
week later). We take the roast out of the freezer and let it sit in the
fridge for a week or two. The gamey taste disappears. I think you
should let the roast sit in the fridge for at least a week and a half.
That's my two cents worth.
GRMCRACKER
Until dead of course!
ahahahahahahahahaa! I couldn't resist!