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How long to hang a deer
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C.D. Waite
Oct 26, 2003, 10:19:49 PM10/26/03
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At the butcher shop we would let a deer hang five to seven days at 36 to 38 degrees.This was due more to having 300+ deer in the cooler at any one time than anything else. At home I have a plastic tote that within a hour after the kill I will put a quartered deer in and place it in an extra fridg that I have for beer melons ect, then cut it up the next day or two or when I have a chance. No hanging is necessary for anything except a trophy buck Then you need every advantage there is, that is like being on the farm and killing your heard bull and trying to eat it.
With a trophy buck I take everything except the backstrap and rump roast, cook it all day in the crock pot then chop or grind it, package in quart or pint bags and freeze to be used in burritos, chili, spaghetti sauce, or anything that hamburger would be used in.
Any deer will make some of the best breakfast sausage there is by adding 30% hog fat and your favorite spices. For a couple of breakfast sausage recipes e-mail me.
With a trophy buck I take everything except the backstrap and rump roast, cook it all day in the crock pot then chop or grind it, package in quart or pint bags and freeze to be used in burritos, chili, spaghetti sauce, or anything that hamburger would be used in.
Any deer will make some of the best breakfast sausage there is by adding 30% hog fat and your favorite spices. For a couple of breakfast sausage recipes e-mail me.
C.D. Waite
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