How long to let deer hang?
- Thread starter Rotaxpower
- Start date
- Location
- The Conservative part of Ontario
At what temps?
I've let them hang for two weeks when it's good and cold. But really, a day is enough. Longer is better IMO.
I've let them hang for two weeks when it's good and cold. But really, a day is enough. Longer is better IMO.
If your garage is dark the sun does not beat down on the animal through the window it should be ok for at least 3 to 4 days maybe more. Just feel the meat if it seems really cold like meat from the fridge is it should be fine.If it heats up to +10 or more get er butchered. If she drops down to -20 overnight then the meat will freeze. Two of mine this year were almost frozen solid when I butchered them Made it easy to cut the fat and silver sking but to take of the bone took a bit more time.
deer hang on
The deer should not frozen and defrost again. That is not good for the meat.
Be careful with that.
Deer should hang on a temperature between 2-4 Celsius degree ( one week otherwise the flavour starts to taste more game wild, if you like that you can hang longer ) do not skin the deer !.
and Game Bird should hang on between 4-7 Celsius degree ( with feather, hang on neck ) at least one week. ( I prefer to pluck and hang on )
The deer should not frozen and defrost again. That is not good for the meat.
Be careful with that.
Deer should hang on a temperature between 2-4 Celsius degree ( one week otherwise the flavour starts to taste more game wild, if you like that you can hang longer ) do not skin the deer !.
and Game Bird should hang on between 4-7 Celsius degree ( with feather, hang on neck ) at least one week. ( I prefer to pluck and hang on )
Once the meat has frozen, it has stopped aging. A freeze/thaw cycle is not good. If it's frozen, you may as well cut it up.Andreas-37 said:
Hanging meat longer has nothing to do with a "wilder" flavour. Leaving fat and bone dust on the muscle has everything to with adding the aformentioned flavour.Andreas-37 said:
Another negative is not cooling the meat down as fast as possible. Leaving the skin on will keep the meat warmer, longer.
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You should always bone out deer. If you cut through the bone you spread the marrow across the face of the meat and it will eventually get a rancid taste even in the freezer(after a long period of time). If you think it may have CWD it is another good reason not to cut through the bone.
The butcher we use is also a hunter. I asked him what his thoughts were on hanging big game. He said if he shoots a moose or deer on a Saturday, it's cut, wrapped and in the freezer by Sunday night. He said beef on the other hand is different, something about the fat content.
- Location
- WMU247 near Edmonton
581 said:
I'm not that fast with cutting but I don't like to leave them hang.
My opinion is if its cold enough (novemer in alberta) and they freeze then leave them till your ready to cut them up
If not frozen then its home from the bush within a day or 2, cool them down as quick as weather permits, hang skin and butcher.
I try to get moose done in 3-4 days from when they are shot and deer are really incidentals so they dont get first priority, they also freeze quick in november weather.
one frozen then you have some fun, hang, thaw, skin, butcher.
i usually go 10 days in a garage kept at 1-2 deg above but this year went 14 days. cut the outside dry meat off leaves a meat that is bright red.
tastes good, very tender for deer and hasnt killed me yet.
they hang beef for up to 4 weeks
tastes good, very tender for deer and hasnt killed me yet.
they hang beef for up to 4 weeks
If it is cool enough, leaving the hide on an animal will do NO harm, and in fact, will result in less loss to shrinkage due to drying plus less trim because of hardened skin on the meat. I have not lost a single ounce of meat because I hung it with the hide intact and I have been using this method after it was suggested to me by a butcher some 20 years ago. Of course if average ambient temperatures are above +5ºC, then the hide must come off so cooling can occur. I usually hang it for 7-10 days. Regards, Eagleye.
Big JD-From the hills
CGN Ultra frequent flyer
- Location
- Saskatchewan.
What does hanging acomplish exactly? I have always soaked it in a solution of water, vinigar, and lemon juice overnight in cold area, ready to cut and wrap/eat the next day. I prefer it over most any other meat out there.
Only until it is firm enough to cut. Skin off in the first 10 minutes, wash, dry and cut as soon as firmed up.
The butcher quote above is the same advice as given in the U.S agricultural butchering puplication. Hanging is just an opportunity to taint the meat especially if the hide is left on.
The butcher quote above is the same advice as given in the U.S agricultural butchering puplication. Hanging is just an opportunity to taint the meat especially if the hide is left on.
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