Hanging a Deer over night - How cold does it need to be?

Power Pill

Power Pill

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My dad and I dropped a nice doe today and we've got it hanging up like normal.
However, it's suppose to be 10'c over night and im worried that it might be to warm to keep the meat from spoiling..

Do I have reason to be concerned?
 
I wouldn't hang it for any length of time at 10 degrees or warmer. I'd be looking to get it to a meat cooler or cut it up the next day.
You can put deer 1/4's in a deep freeze for a few hours to cool them down fast and then hang them...keep checking how cool they are and you can alway put it back in a freezer for a few more hours if need be.
If you look after it properly you will enjoy the meat, if you don't you will be one of the guys that say its too gamey tasting.
 
it will cool down lots from the 30 degrees that it was when you shot it. Let it cool what it can and cut it up or find a cooler place tomorrow.
 
Power Pill said:
My dad and I dropped a nice doe today and we've got it hanging up like normal.
However, it's suppose to be 10'c over night and im worried that it might be to warm to keep the meat from spoiling..

Do I have reason to be concerned?
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Did you skin it after hanging it and clean out the Wound?

In my experience, in a hunt camp, we always took hide off ASAP, this helping to cool the carcas and and put a stick in to spread the cavity for cooling.
 
Sly Old Fox said:
Did you skin it after hanging it and clean out the Wound?

In my experience, in a hunt camp, we always took hide off ASAP, this helping to cool the carcas and and put a stick in to spread the cavity for cooling.
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Didn't skin it yet, but did clean it.
 
4 degrees celcius is optimal, but it would be a good idea to cut it up once the meat hits ambient temp... 10 degrees.

I doubt it would spoil overnight though. Just process it before it starts to warm up. IMHO opinion, it will cool better hanging as is rather than de-boning it and trying to cool down a 30 lb clump of meat.

I always peel the hide off as soon as I can, but heard from a couple old timers that the meat is just as good or better if the hide stays on overnight. (I've never tested this theory BTW)

Depends on your circumstances. Better to leave the hide on than to dirty the meat......
 
As far as I am concerned, we have currently perfect hanging weather in SW Ontario, it is 4c now and the high tomorrow is 10. If its in the garage just cover any windows and leave the doors closed during the peak of the heat, it is suppose to go down to 2c tomorrow. Prop open the body cavity tonight and don't worry about skinning it. In weather like this I skin the day before I cut it up, that way the outside meat doesn't dry out too much. If you are taking it to a butcher see if they can take it sooner than later and put in their cooler, then its not your problem.

I have had moose hang in 20c weather, we had to use the fan then and cut it up right away.
 
From what you describe your deer will be good until you get it to the butcher in the next day. On a side note you will notice the great variance in opinions and methodologies when it comes game preparation. You will learn that the best two ways to start a argument at a hunt camp is to ask what is the best calibre to hunt with and what is the best way to field dress and prepare a deer/moose for the butcher. Ask that question then sit back and your good for a whole evenings entertainment.
 
The first buck I shot over a decade ago couldn't be butchered as they were busy and so it hung in the shade of a pine tree for a week in temperatures where the flies were still active. Yes, that might gross out some people but aside from the hatch in the nostrils, and the usual bit of spoil at wound sights that was the most tender and best tasting deer I ever had... and it wasn't a small buck.

I am of the opinion that people are paranoid about meat spoiling: While chicken is unforgiving in how it is stored; beef and deer seem quite sturdy. It irritates me the "advice" given after power outages to throw out meat that has thawed - a waste I say...

EDIT: The hide remained on this deer and the area around the forgotten throat needed trimming so remove that and wash out whatever crud is in the cavity, with cold water.
 
My household eats a lot of game meat, deer, moose, bear, elk....getting it to cool as quickly as possible is the key to good meat. Getting the hide off and the 1/4's into game bags will both keep the meat clean and keep insects from laying eggs in the meat. If it is hanging in a controlled environment, remove the bags, otherwise seal the meat asap from the possibility of contamination from flies and such.
In time you will learn, there is no argument when it comes to good meat....heat and flies is NOT the way to go!
 
I hate removing the hide if I'm going to hang for anytime as you lose so much meat to drying out but when it's warm, you don't have much choice. I personally hang with hide on any time temperature allows. Good advice about getting windpipe out though...it does rot fast!
 
I agree with the suggestion of getting the hide off right away. It is amazing how much " heat" can be held in from the hide. I always skin my animals right away to ensure they cool down as quickly as possible. That and clean them up. A carcass destined for the table is no place for blood clots, dirt, guts and hair.

Do this and enjoy quality venison
 
Sheephunter ... Yeah right, thats why the butcher plants remove the hide when hanging....so they lose more meat, did I read that right?
 
hawk-i said:
Yeah right, thats why the butcher plants remove the hide when hanging....so they lose more meat, did I read that right?
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My garage isn't temperature and humidity controlled...if it was I'd likely skin too. Yes, you read it right. :) I take it you haven't hung many critters?
 
sheephunter said:
My garage isn't temperature and humidity controlled...if it was I'd likely skin too. Yes, you read it right. :) I take it you haven't hung many critters?
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How long are you hanging your meat....I've never lost meat due to drying out. I know not of which you speak!

Not many...only average 2 or 3 per year for the last 40 years or so.
 
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