hanging meat

Should do, but get a game cook book. One of mine suggests 24 hours at 40 to 50 F(4 to 10 C. 2 to 3C may be a bit cold), if the meat will be stored frozen. A clean and dry place, free from odours is best. Any oil or gas fumes in the garage?
 
thegreatnorthernhunter....man I wish you'd get a shorter alias name. I let my game meat for no more that two or three days. Sausage meat even shorter.
Congrats on your moose BTW.
 
Our moose has always hung a minimum of 4 days and as long as 10 days on account of allowing it to chill out after the kill and the 2 day drive home . Only ever lost one quarter in 13 years cuz of a sudden heat wave. Always tasty .
 
Meat

I've been told by Butchers that wild game doesnt need to be "aged" as does beef because game meat is leaner. We usually leave our meat hanging only long enough to completely cool out and then get it to meatcutter when possible which usually means a few days. If temperature rises, get it done ASAP. Hung up or down really doesnt matter. If head down make sure throat opened up enough so as to let blood drain out. Main thing is to get the hide off ASAP to get the heat out.
Geoff in Victoria
 
When I lived in the interior of B.C., behind our house we had a wood shed. Quartered, Dad used to let the Moose meat hang in the shed for ten days to two weeks and as I recall, the temperature was probably at or just below freezing. Now, hunting up at the cabin and hanging the meat there, then in a cooler here before processing, I try to get in about the same amount of 'hang time'.
 
thegreatnorthernhunter....man I wish you'd get a shorter alias name. I let my game meat for no more that two or three days. Sausage meat even shorter.
Congrats on your moose BTW.
Click to expand...

................if you need to ask about hangin a moose i'd suggest an entire name change.;)
 
Any game meat benefits from hanging, it doesn't matter that it is '"lean". Hanging allows the rigor mortis to dissipate from the meat. It is a chemical reaction, to do with muscle PH and temperature. A week at 2-4 deg. C is about right, 3 days is a bare minimum, longer than 10 days almost always invites mould growth in my experience. (hard to kepp game as clean as domestic meat) Hang less time at higher temps. If you want really tough meat, allow it to freeze just as rigor sets in. it will never become tender! My dad comes from three generations of German butchers. That's what he taught me, and the directions that I follow - FWIW.
 
At least 24 hrs, more is better, but, if it's too warm, you have no choice, unless you have access to a walk in cooler.
i'd love to hang it for a week.
Usually, our butcher is so busy that it gets close to a week in his cooler anyway.
 
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