jochs

I prefer to let my deer hang between 2 and seven days. Make sure the temp does not get above 42, and also you don't want it to freeze through because when you butcher it, the meat will more than likely thaw some. Since all of my deer have been killed within 2 miles of my home, I also take them home and field dress them there. I consider this a luxury. This prevents contamination of the meat and in my opinion is much easier. Due to Illinois' lawallowing deer to be called in, I can now skin and wash the deer out all at once without taking it down. Removing the skin helps in the tenderizing process and also allows the meat to cool faster.

skeeter 7MM

Ideal temp for aging meat is considered 36-38. If the core temperature is maintained around 40should be fine for upto a week. If it is freezing at night and then thawing your defeating the purpose. If it is getting up to 50's during the day, you run a risk of spoiling. In either caseI would de -bone or quarter for an area that can be controlled temp. wise, if you feel aging is required.

PersonallyI don't perscribe to this ideology. I feel their is no need to hang meat longer than 24hours!! The biggest thing is to let rigor run its course and the sugars to be released. Which happens within 24 hours post mortis. Aging meat is really a form of controlled rotting, if you can control it by temperature than it certainly doesn't hurt. The only side affects being slightdrying of surface area, so may require some additional trimming when processing. In wild game I have found no issues with butchering the animal after 24 hrs. The biggest key to quality is a clean, cooled carcass asap(means fd asap and skinned) and most importantly well trimmed of fat, silver skin, hair,etc. The other thing is knowing how to cut the meat in the first place, cross grain will always provide the best quality. I have had to hot bone animals in the past for temperature reasonsthe biggest difference I have seen other than the cutting is more blood in the package when thawing, quality hasn't been a problem that I can attribute to not hanging alone.

My preferred method is gutted on the spot, rinse out the internal cavity with clean cool water, skin asap and then wipe down the exterior of the carcass with clean cotton rags with some vinegar in cool clean water(changing the water and rags as required). This removes those pesky hairs from the skinning process, ensures that bacteria is not introduced via the light water wipe down and does not taint the meat in any way. Finally I will let it hang in a shaded/clean area over night minimally to allow the body temp to lower. If possible it will hang from the hocks (rear up) on a spreader bar with pelvis cut(ensures the meat isn't contacting in theham area)for 24-48 hours to allow rigor to run its course. Then de-boned and froze. I make sure to place all my fresh meat single layered with air flow between the packages and rotate after 12 hours to ensure a thorough freeze before stacking the meat.

trailer

Yep, works for me too...

Mike Hill

Ya know I read in a lot of mags that the old thought of hanging a deer for a while was an old wives tale and I can't for the life of me remember what it was but I tell you the truth I live in the cooler North East part of the country an I skin, quarter and butcher as soon as I can be it that day or the next. And the past few years haven't even wanted to give up the time cutting up the deer itself I want to spend all my off time in the woods so I have been bringing them them to a butcher. Maney times I have droped off my deer in the morning and its ready by the time my evening hunt is over. The meat always tastes the same if I hung it for days or not at all, so I think its your preference. Mike

teamster284

we let then hang a few days if it is 35 degree's or colder. sometimes we skin them and let it hang skinned. really doesnt make a difference in the meat taste. just easier to skin it when it is still "warm" so to speak.

G5

I have always had access to a cooler and let mine hang for 7 days before skinning. dont know if its right or wrong just what a butcher had told me to do. if i didnt have access to a cooler i would skin it right away. i personaly dont like to take the chance of spoiling any meat by hanging it outside for too long. I have also started soaking my cuts in milk before cooking and this made a great difference in the taste.

sandilands

I leave the hide on until Iget home and have it hung in the garage. Last sept I left a deer hang for 10 days, daytime highs were in the mid 40's. No problem. In a meathouse or garage it is in the shade and doesn't reach outside temps., I have never had flies and would cut the meat as soon as one was seen. If your meat starts to sweat it is starting to rot...... little beads of clear moisture. Not a problem. Cut off the offending pieces( you will see a difference in colour for approx 1/8") hind quarters can be hung alittle longer b/c of the thicknes but shoulders and loins should come off after 5-7 days. Oh, and I aklways remove the tenderloins as soon as I skin it, these tender morsil don't need to be aged and its a waste to cut any of it away. Meat that has been hung will generally have a slightly smaller yield b/c of the discarded piueces and b/c it is a little drier.
A 'PRIME' Rib roast is only a rib roast until it has been hung for a min of 28 days, thats why you pay more for it. Hangin meat tenderizes it but most venison really doesn't need it.If I can I hang'em if I can't oh'well

tthhWACKem

Skinned,F/D Hams up for ease of haging. Everyone has the biggest idea already get cold as fast as you can. I like to keep it cold as long I can MIN 1 day. before it's cut, but up to a month. if t temps allow
SHORT STRAPS are eaten the day of the kill!!!!