cool venison

Goose25

Goose25

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In light of the recent "deer butchering" video, I've decided to butcher next seasons deer myself....

The only setback I can foresee is keeping the meat cool prior to butchering. How long do you guys let the deer hang before cutting it up. We usually wait 2-3 weeks . What do you guys do to keep it cool during those couple of weeks?
 
While I understand that proper aging/hanging under controlled conditions (i.e. a meat locker) can be of benefit, I would not recommend aging your own venison. The butcher who cuts out hunt camp's deer recommends that we not play with aging because he has seen too many "aged" deer that were inedible. As for my own deer, I butcher them myself on the same day or next day after the kill, if its near or below 0 degrees Celsius outside. On the opening day of archery last fall I butchered my deer within 1 hour after the kill because it was was almost short-sleeve weather.
 
I got my deer near the end of October this past season (archery). It was way too warm too hang it any longer than overnight. I boned it out as per the video (it was posted on Hunt Ontario last year), put it in large plastic bags and put it in my beer fridge. I cut it into steaks, roasts, stewing meat etc over the next couple of days. It was a young deer so the lack of aging didn't really matter. You could age the meat in the fridge as well if you feel you have to. Don't put it in plastic to do this though, air must be able to circulate around it.
 
ninepointer said:
While I understand that proper aging/hanging under controlled conditions (i.e. a meat locker) can be of benefit, I would not recommend aging your own venison. The butcher who cuts out hunt camp's deer recommends that we not play with aging because he has seen too many "aged" deer that were inedible. As for my own deer, I butcher them myself on the same day or next day after the kill, if its near or below 0 degrees Celsius outside. On the opening day of archery last fall I butchered my deer within 1 hour after the kill because it was was almost short-sleeve weather.
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Aging your own meat is no problem providing you can get the animal to a cooler as soon after harvest as you can and can regulate the temperature of the meat.

I find letting the animal hang too long just dries it out. I've shortened my hanging time from 2 weeks to 3 - 7 days depending on the age and size of the critter.

So far no problems
 
I age my deer for 7 days. If the temp is around 0, I will age it at home in a insulated cold room. If the temp is too high, I take it to my local butcher to age. He only charges me $10. I used to make my living cutting meat, and I do not want any animal that is not aged properly. I have a friend that did not listen to me about aging a calf moose, and cut it up the day after it was shot. The moose meat was as tough as shoe leather. He listens now.
 
Interestingly, I read in one butchering article that suggested it is not necessary to age the deer, particularly young deer or does, as there is some aging(tissue breakdown) as a result of freezing the meat. I've let some deer age 2-3 days and others got butchered the same day they were shot. No difference in taste.

Just my experience.
 
Weather permitting I usually let my deer hang for 4 days.I skin it as soon as I get it home (in the same day).November deer season in manitoba is usually
cool enough to do so.Some muzzle loading seasons I am cutting it up the following day.
 
We clean up the deer, skin it and dry it out well. We then cut away bullet damage and blood clots under the skin etc, salt the inside and outside down a little and let it hang for about a week in cold weather.
Shorter period if it's warm, although I have had them hang for almost 2 weeks with no ill effects.
Just keep smelling it every day to make sure nothing is going off.
In my view, one of the main problems I see with game spoiling, is failure to clean the game up as described above.
Blood left in pools or clots on the animal will encourage spoilage.
 
I also think that it depends what your going to do with the meat. If its hamburger the cut away, but if it's going to be nice steaks and rounds then I would let it age. I let mine age anywhere from 3-5 days.
 
Not aging my venison is out of the question. I have tasted the difference, And I will never go back:D :D :D ... 10 days is minimum for me. With the messed up climate changes, every year we are experiencing warmer temperatures around hunting season in my neck of the woods. I was hoping you guys had a secret to keep your meat cool during the aging process, an alternative to finding a butcher who will make room for a couple deer in his fridge.

Guess I'll have to send it to a butcher for the aging process...
 
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I pre cut up my deer in the field. I reduce it into primary cuts. When I come out of the bush my deer is in my backpack. I remove the hide and guts. cut off the front feet. Remove the shoulders and bag. Next I bone out the loins and tender loins and bag. Trim off all burger meat from the neck etc. I then cut the back bone off and discard the rib cage (and back bone. Next cut the hams(back legs) apart. Saw off the hind feet and bag. When I get home I put the meat bags in my beer fridge for a couple of days them finish butchering.
 
I will age a rutted up mulie for 10 - 14 days. I know from experience that aging reduces the strong RUT taste in mulies. Since mulies rut in November its always cold enough to hang a little longer.

Other than that I age for different reasons. On some animals its just a matter of convenience. In the past years I have been adjusting my hanging times based on the outside temp. Sometimes I luck out and can hang longer and sometimes I have to cut it the day after the kill. Hopefully I get my meat cooler all plumbed together this summer so come fall I have a constant temp to hang meat in.

Wild animals are lean so they tend to dry out more when they are aged, for this reason the experts don't recommend hanging deer. They are just too small. A moose on the other hand is large enough that they can take some aging. Regardless of what the experts say I still age deer for a little while.

BUT CHECK YOUR MEAT DAILY, DON'T JUST ASSUME ITS AGING PROPERLY, CHECK IT

Brambles
 
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just a little friendly advise here;) when hunting in warm weather always have a plan before the game is down,on how it will be cooled...if going to the butcher you used last year...before the hunt start,s make sure he will be home..
always try and have a back up plan...it does not take long for meat to spoil in warmer weather:eek:
 
fogducker said:
just a little friendly advise here;) when hunting in warm weather always have a plan before the game is down,on how it will be cooled...if going to the butcher you used last year...before the hunt start,s make sure he will be home..
always try and have a back up plan...it does not take long for meat to spoil in warmer weather:eek:
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yes... I think that is why I started this thread.... Is 7 months in advance considered "planning before the game is down" ....:D :D :D

I do get your point though, I always have a 2nd plan.... and a 3rd, 4th , 5th....
 
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