While it is recommended to hang your deer for a few days what if it is not practical. For me it is either outside @-10degC or in my garage @+15c. So either it freezes up good and hard or may spoil in my heated garage. Nor can I hang my deer whole indoors as ceiling height just isn't there. Any suggestions? Do I quarter it now or later?
Can't hang my deer..what to do?
- Thread starter Ed Smurf
- Start date
Do it right away, I got my first deer this week with a buddy who has been hunting forever (he may have been fed wild game as his first solid meal lol).. Shot the deer at 0730 monday, hung it up at 0930 when we got back tot he house, skinned it, butchered it and ground a bunch of it up. Tuesday ate some.
Canadian_Zuk
CGN Ultra frequent flyer
- Location
- Pickering, Ontario
Most will tell you just to process it. Hanging may or may not be beneficial, Venison isn't the same as beef. We hang ours for a week, but i were in your shoes I would just take it to the butcher now.
saskgunowner101
CGN Ultra frequent flyer
- Location
- near Prince Albert
I like to hang my deer for a few days, but doesn't sound like an option for you. If I was in your shoes,I'd get a big rubbermaid tub like you find at canadiantire to fill with bags or blocks of ice. That way you can keep the quarters cold while you butcher in your garage, or buy you a little time if something comes up and you can't butcher promptly.
Turn the heat off in the garage for a few hours, set up a table and start cutting.
Early season deer taken in Saskatchewan get cut right away at my house. We whip the hide off as soon as possible in the field too.
Two of us do the cutting and the wrapping in best quality butcher paper taped up with masking tape, the kind of cut labelled and weighed.
The venison is always tender and tasty.
Early season deer taken in Saskatchewan get cut right away at my house. We whip the hide off as soon as possible in the field too.
Two of us do the cutting and the wrapping in best quality butcher paper taped up with masking tape, the kind of cut labelled and weighed.
The venison is always tender and tasty.
Even beef doesn't need to hang like beef. Hanging done right can improve any meat (according to taste) and done wrong will make all meat worse. But any meat can be processed immediately and if cooked properly will be good, even though it may not be as good as it could have been.
- Location
- WMU247 near Edmonton
well if you have the time butcher it now, if not let it freeze and then you have the fun of letting it thaw and butchering it later.
long thread on the topic here
http://www.canadiangunnutz.com/forum/showthread.php/1151297-Hanging-Deer
If you can hang it (temp and humidity stable) I would, If not butcher it and cool as soon as possible. If you don't have time right away to butcher, hang it whole with hide on outside in the -10 and bring it inside when you do. The meat will not age hanging in -10 so the whole idea of hanging it for 14-21 days to get a better product is moot.
the internet is a wonderful place sometimes LOL
everyone here has already given a bunch of great answers, I'll be the #### in the crowd and say..... next season, plan ahead so you know what to do with an animal, "before you shoot it" so you won't have to ask the internet while you stare at a dead corpse wondering what to do next. situations like these are what creates that crappy or strong tasting game meat some people hold their noses at
everyone here has already given a bunch of great answers, I'll be the #### in the crowd and say..... next season, plan ahead so you know what to do with an animal, "before you shoot it" so you won't have to ask the internet while you stare at a dead corpse wondering what to do next. situations like these are what creates that crappy or strong tasting game meat some people hold their noses at
antiqueguy
CGN Ultra frequent flyer
- Location
- windsor ontario
I always gut and skin where they fall then put them in a game bag as soon as I get home I butcher and freeze hanging in my mind is pointless
JDForBrkFst
CGN frequent flyer
- Location
- Roughly North Central AB
I've hung two deer ever, the rest I've done up soon as I could. If it's not more than a few years old I find it still tastes great. Seems a bit gamier if you do that will older ones
If possible I would cut the heat to the garage or leave a window or door cracked and let it hang for a few days. What is the weather forecast supposed to be there? I know it is cold in Ontario right now but starting to warm up tomorrow so it would quickly thaw out even if it did freeze.
lower mainland is not noted for cold weather so we keep a chest freezer with a controler set to 35 degrees. dump the carcass in freezer raised off the floor. butcher when you get time. most of our meat ages for a few days just cause its convient to do so. deer or bear all the same. pre planning works well. even if you use a butcher you need to know in advance if he has a free hook for your or if he is full up.
