Eating Meat in the Field
#11
Getting the runs from meat that hasn't been hung is horse hockey. Subsistence hunters didn't and don't wait to eats an animal they killed, sometimes they ate parts of it while it was still quivering. That said I have my deer hung in a cooler skinned of course, for 6 days before it is butchered because it tastes better,
#13
Banned
Join Date: Dec 2014
Location: idaho
Posts: 2,773
Getting the runs from meat that hasn't been hung is horse hockey. Subsistence hunters didn't and don't wait to eats an animal they killed, sometimes they ate parts of it while it was still quivering. That said I have my deer hung in a cooler skinned of course, for 6 days before it is butchered because it tastes better,
I also cannot fathom how meat that has not cooled would give you the runs. think about it, if you cook it you heat it up so what's the difference. now if one were to eat it raw I would expect thaT MIGHT BE A GOOD WEIGHT LOSS MEATHOD.
please forgive my fat finger typeing
Last edited by kidoggy; 11-04-2015 at 12:05 PM.
#14
I'm not the least bit squeamish. I can eat a sandwich with one hand and pull guts out with the other but I don't eat the deer in the field although I might if I were staying the night though.
I do it with fish as oddly enough I often fish in more remote areas than I hunt and I will definitely catch clean and eat fish on the spot.
I spend days out fishing but I come in every night while hunting.
I do it with fish as oddly enough I often fish in more remote areas than I hunt and I will definitely catch clean and eat fish on the spot.
I spend days out fishing but I come in every night while hunting.
#15
I agree with all that . except that hung meat tastes better. at least I CAN TELL NO DIFFERENCE.only difference I can tell is it makes it a wee bit easier to cut up if you let it hang. so if weather (temp)permits, I hang it . if not I process it as quick as I can
I also cannot fathom how meat that has not cooled would give you the runs. think about it, if you cook it you heat it up so what's the difference. now if one were to eat it raw I would expect thaT MIGHT BE A GOOD WEIGHT LOSS MEATHOD.
please forgive my fat finger typeing
I also cannot fathom how meat that has not cooled would give you the runs. think about it, if you cook it you heat it up so what's the difference. now if one were to eat it raw I would expect thaT MIGHT BE A GOOD WEIGHT LOSS MEATHOD.
please forgive my fat finger typeing
#16
Kidoggy, hanging meat serves 2 purposes. 1 is bleeding it out. The other is the cells in the muscle fibers "break up" when hung. That makes it much more tender and richer. Bleeding out of the meat is of course for taste. Bloody meat tastes awful most times. In a cattle butchery, they run the sides of beef through an electrified panel to tenderize and quicken the cell break up. They still hang the beef for a couple days but by shocking it they can knock off 3 to 5 days of hang time.
#17
The only time I ever ate deer "fresh" - as in killed, and put in the pan warm...I didn't like it. It was backstraps from a small doe and just didn't taste near as good as meat that has cooled out. If its cold enough, a few days hanging is the norm for me.
#18
Banned
Join Date: Dec 2014
Location: idaho
Posts: 2,773
Kidoggy, hanging meat serves 2 purposes. 1 is bleeding it out. The other is the cells in the muscle fibers "break up" when hung. That makes it much more tender and richer. Bleeding out of the meat is of course for taste. Bloody meat tastes awful most times. In a cattle butchery, they run the sides of beef through an electrified panel to tenderize and quicken the cell break up. They still hang the beef for a couple days but by shocking it they can knock off 3 to 5 days of hang time.
I am not saying don't hang them. I AM saying it is not necessary. as I stated I DO IT BOTH WAYS, depending on what temps are. I do not have a walk in cooler so , I must do what weather dictates. to each his own.
Last edited by kidoggy; 11-04-2015 at 01:03 PM.
#20
Fork Horn
Join Date: Nov 2014
Location: Maine & northern FloRida
Posts: 195
My uncle ran a butcher shop on his farm for 60 years. When I killed my first deer, age twelve, I asked him how long I should let it hang. My uncle walked me to his cooler and asked how many animals I could see with their hides still on, I replied none. My uncle stated that you take the hide off an animal as fast as you can and that includes deer, bear, and moose. The glands are in the hide and will secrete the oils back into the meat if the animal is allowed to hang with the hide on.
Since that revelation I have always removed the hide ASAP, people who dislike venison will comment on my venison tasting better. I will age deer, hide off, and quartered in the extra (beer) fridge for a couple of days but do not hang it with the hide on.
I usually eat the heart the same night and on other ocassions have had tenderloin the same day. I have no issue with eating the animal while there is temperature left in it, i do believe I am too busy to cook meet at the kill site.
Since that revelation I have always removed the hide ASAP, people who dislike venison will comment on my venison tasting better. I will age deer, hide off, and quartered in the extra (beer) fridge for a couple of days but do not hang it with the hide on.
I usually eat the heart the same night and on other ocassions have had tenderloin the same day. I have no issue with eating the animal while there is temperature left in it, i do believe I am too busy to cook meet at the kill site.