Joined: 5/16/2009do most of you hang your deer for a day or two before processing. Or do you just do it that night thanks
Joined: 2/1/2007Depends on the temps. Early season gets quartered and coolers ASAP. Given the choice, I’d hang it.
Joined: 1/20/2008Mine usually hang a day or two if it’s cold enough outside. They always cut better when the meat’s cool.By ‘hanging’ if you mean ‘aging’, I never do it for game. True aging is a breakdown of the meat (rotting) under controlled temps. A mold forms on the outside of the meat, which must be trimmed off and discarded. You will lose from 10% to 15% of the meat by aging. Truthfully, any portions that are to be ground, or brined, or slow cooked (crock pot, etc.) do not require aging since the cooking process takes care of the tenderization. Only the steak cuts like top and bottom round, Sirloin, NY or Ribeye, or chuck benefit from aging, but IMHO the waste is not worth the small benefit gained.
If by ‘hanging’ you mean cooling the meat to below 45ºF, I do that with hide off, and like said, the cutting is far better. I place the quarters, etc. on pallets with frozen 2L bottles of ice, covered with a tarp and a portable fan to circulate air. Once the meat is down to temp and firm, then I make the cuts, wrap, and freeze.
Having help always makes the work go faster … and more fun. Both my wife and I always say Grace and thank the Elk … and some how, knowing the animal, how it was taken, and how it was processed, makes the meal more nurishing, for both Body and Soul.
Joined: 12/20/2011if temp permits i hang it for atleast a day.
Joined: 2/2/2007We hang all our deer for atleast a couple days or a week when possible. Tradition I guess
Joined: 3/8/2011hang for 24 hours then spend the next several days trimming and some grinding then off to the freezer
Location: AlbertaAt least a week…some even leave the hide on if it has been cooled enough…no meat loss than…always too cool for mold…
Joined: 10/27/2010You should purchase a book on processing venison. I have hunted my whole life and have processed my own deer. Some I have aged and some were quickly processed. Temperature and humidity are in the formula for what you do. The book I purchased gave information that was top notch and will change how I process all game. Some of the deer parts do not really benefit from aging while other parts it will enhance tenderness and flavor. One great “tool” is a refrigerator that you can set at a temperature and allow the meat to age after skinning and quartering. Some cuts can be cut and then aged in the fridge. Freezing temps are no more useful to aging than really hot temps.
What you are asking can be a simplified answer or it can take a book to answer. I recommend a book to make the best venison you can put on the table.
The term venison also applies to elk, mule deer,etc.
At least a week…some even leave the hide on if it has been cooled enough…no meat loss than…always too cool for mold…
Same here, if we have the temps to allow it. The tenderest venison I ever had was from one of the biggest deer I ever got. I was able to hang that one for 6 days. And I hang ‘em with the hide on. Don’t know why some folks are in such a rush to get that hide off. It’s an insulator just like a thermos bottle. Once you get the carcass cold, the hide helps keep it that way if you don’t have access to a meat locker or controlled temp environment.It's not how far you shoot, but how close you get.
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