Hanging Deer

Today we have some people saying this is how I did it for 50 years so I am right.......50 years is a drop in the bucket compared to what has been passed down from generations. Canada and the USA are very young countries compared to those in europe.[/QUOTE]

Brian46
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what the poster with the 50+ years of hands on experience is saying is that after all the different ways he has tried during that time, what he finds that works the best for him is what he stated. He did not say that his way is the right way, as you stated. Don't put your words into other folks mouths!
 
Monday at 0730 the buck died. In the garage at 0930 we started working, by 1300 it was ready to eat. back straps and tenderloins were cut, the rest of it was ground up. Tuesday at 1730 it was delicous in the spaghetti sauce and in about 2 more hrs i will eat the leftovers.

It was hanging for a few hrs.. well the back legs were hanging the longest as they were the last to get cleaned. I will post up some pics later.
 
too cold here. deer were frozen when we got them home, so they hang till thawed then get butchered.

I subscribe to the school of thought that hanging deer does nothing and butchering occurs as soon as practical.

The answer is do whatever you want.



how many threads do we need on this exact topic? I think I cleaned one up not a week ago.
 
two-dogs said:
Today we have some people saying this is how I did it for 50 years so I am right.......50 years is a drop in the bucket compared to what has been passed down from generations. Canada and the USA are very young countries compared to those in europe.

Brian46
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what the poster with the 50+ years of hands on experience is saying is that after all the different ways he has tried during that time, what he finds that works the best for him is what he stated. He did not say that his way is the right way, as you stated. Don't put your words into other folks mouths!
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really? I thought he stated he never tried and had no provisions to try what I suggested everyone should give a try to see the differences rather than just pass judgement on the unknown to them.......

two-dogs said:
1. yep, and it's oh so good
2. nope, not frozen and thawed, but left hanging for 2 days and then eaten, still very good
3. nope, have no previsions to do that
4. nope " " " " " "
5. cooled in the field as much as possible and skinned right-o-way as soon as getting home and cooled some more, hung over night, butchered the next day, some eaten right-o-way and some vac pak'd and frozen, then thawed and eaten shortly later on, awesome, as good as #1.

I've been at this for over 50 yrs. I know what works for us.
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Hotwheels81 said:
Lol... Ya because it's cured eaten or frozen before it spoils...
Cold storage of meat and hanging it for lengthly periods is a fairly new idea not an age old tradition... Infact unless you live in a very cold climate hanging meat is the worst way to store it... Most of these "European" ways involve hanging meat and crusting it with salt or smoke depending on your financial ability... Even our traditional North American "farmer sausage" is a hodgepodge of smoke and salt (both fairly cheap post railway) and today we view it as a pleasant treat yet my grandfather's both grew up with it and it meant they were poor and that's how the family preserved the meat.

Prime meat cuts were always eaten first, what couldent be kept frozen hanging during the winter was salted or smoked or both... Ice cellars were used for important stuff like milk that could not be preserved.... I'm at a loss how one would hang a cow or even a 1/4 of one in an average cold cellar... Most were 4' high and packed tight to preserve the cold not some huge room you could walk into...
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underground cellars, not sure where you come from but it must be more south so that the ground does not stay frozen year round past a certain depth.
 
Last weeks was on hanging birds, IIRC, unless I missed the previous big game one. My father, who is Irish said they would hang an unplucked ungutted bird for a couple of DAYS. Blows the mind.
T

woodchopper said:
too cold here. deer were frozen when we got them home, so they hang till thawed then get butchered.

I subscribe to the school of thought that hanging deer does nothing and butchering occurs as soon as practical.

The answer is do whatever you want.



how many threads do we need on this exact topic? I think I cleaned one up not a week ago.
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timandkimandshea said:
Last weeks was on hanging birds, IIRC, unless I missed the previous big game one. My father, who is Irish said they would hang an unplucked ungutted bird for a couple of DAYS. Blows the mind.
T
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When I lived in England I found it was generally accepted that people's tastes varied and therefore so did their methods. Some would only hang a pheasant by the feet, some by the head (and some by the head until it fell off.) I will tell anyone who cares to know how I handle game and why, but I won't tell them they are wrong to do it differently.
 
TheTooner said:
When I lived in England I found it was generally accepted that people's tastes varied and therefore so did their methods. Some would only hang a pheasant by the feet, some by the head (and some by the head until it fell off.) I will tell anyone who cares to know how I handle game and why, but I won't tell them they are wrong to do it differently.
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thats an excellent way to go about business!!

i have heard about hanging them till their heads fall off, ive never tried it but i would if the opportunity arouse.
 
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