Hey there, I shot my first deer on Tuesday with help from THR. He's a nice 6 pointer and I was wondering how long should I hang him? My garage gets virtually no sun and day temps. are around 50 and night temps. are around 20.
How's it hangin'?
- Thread starter ChefJeff1
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Game meat doesn't benefit from aging like beef does. Best get him cut up and into the freezer right away.
That meat ain't gettin any better.
Some grad student at University of Missouri did a fairly exhaustive study some years back on whitetail deer venison aging, taste and quality. (what better way to get a phd and a freezer full of meat?) IIRC, Up to 1 day per year of age of animal was some benefit but only under optimal conditions of temp and humidity.
I butcher, on average, about 7 deer a year. I only hang em when temps cooperate to fit my schedule with all the other things in my life. Usually, I only hang em to cool them down enough for easy cutting, or I quarter them so I can get them into large coolers.
My rules are:
1.Kill Quickly
2.Clean Quickly
3.Cool Quickly
4.Cut and wrap
they can "age" in the freezer.
Some grad student at University of Missouri did a fairly exhaustive study some years back on whitetail deer venison aging, taste and quality. (what better way to get a phd and a freezer full of meat?) IIRC, Up to 1 day per year of age of animal was some benefit but only under optimal conditions of temp and humidity.
I butcher, on average, about 7 deer a year. I only hang em when temps cooperate to fit my schedule with all the other things in my life. Usually, I only hang em to cool them down enough for easy cutting, or I quarter them so I can get them into large coolers.
My rules are:
1.Kill Quickly
2.Clean Quickly
3.Cool Quickly
4.Cut and wrap
they can "age" in the freezer.
Aging meat breaks down the connective tissues of muscle strands. This will tenderize the meat, and many people think it will taste better, though taste is subjective anyway.
Temp is obviously very important, and I prefer temps under 40 degrees, for up to a week. If you don't have the ability to keep the meat that cool any other way, you can use the fridge. The deer doesn't have to be hung. You can buy a used fridge, take the racks out, and put the quarters and all inside. You'll have to manage drainage periodically, and it's best to cover the meat with something (butcher paper, game bags, etc) to keep it from becoming dry.
Also, whether you age your deer or not, rigor can last up to 12 hours or more, and it's important IMHO not to do any butchering during this stage, as the constriction that happens will shorten the muscle tissue...making it tough.
So...I guess I disagree with some of what has been posted, but agree that keeping the meat cool, clean, and dry is critical....
Temp is obviously very important, and I prefer temps under 40 degrees, for up to a week. If you don't have the ability to keep the meat that cool any other way, you can use the fridge. The deer doesn't have to be hung. You can buy a used fridge, take the racks out, and put the quarters and all inside. You'll have to manage drainage periodically, and it's best to cover the meat with something (butcher paper, game bags, etc) to keep it from becoming dry.
Also, whether you age your deer or not, rigor can last up to 12 hours or more, and it's important IMHO not to do any butchering during this stage, as the constriction that happens will shorten the muscle tissue...making it tough.
So...I guess I disagree with some of what has been posted, but agree that keeping the meat cool, clean, and dry is critical....
I've done somewhere above 50 deer the Kingcreek way, and they all tasted good. Some of the "Just for meat" deer from my home pasture were cut and wrapped and in the freezer within a couple or three hours of the shot.
Pulling the skin off with a jeep is quick.
Art
Pulling the skin off with a jeep is quick.
Art
meat spoils above 40 F and freezes below 30 F. The most important thing is to dress out the deer immediately. The butcher it and put it in the freezer as soon as you can. Aging tenderizes meat because there are enzymes that break down the tissues .It's done in a temperature and humidity controlled cooler , 34-36 F with the hide OFF !! However freezing is the equivalent of 5 days aging. This has all been researched by the USDA .....Kingcreek sums it up nicely !
jamz
Member
I've hunted whitetail deer in... (counting fingers) 8 different states that I can think of, and one thing I've learned is that everybody pretty much hunts the same, but as for what comes after you kill one? It's kind of like barbecue. Every region has their own preferences, their own rules, and their own style, and everyone is convinced their way is the best.
I hunted with some guys down in eastern Texas who honestly believed that the faster you got the hide off of the deer, the better the meat would be. (I assume this is similar to Art's 'Jeep' method) They would split the hide in the middle, roll some chains up in it, chain one end to a truck bumper, the other to a tree, lay some plastic out on the ground, and just shuck the hide right off of the deer like skinning a squirrel. Then they'd butcher the deer that night. They pretty much swore that any other method would result in venison that was damned-near inedible.
On the other side of the spectrum, I've seen hunters in the Carolinas who would hang a deer for days with the hide on. I'm talking weather in the 50's and 60's, sometimes. They swear that it takes a few days for the meat to tenderize, and if you don't hang it for awhile you'll end up with meat so tough you can't eat it.
In Kentucky and West Virginia, they swear you have to cut the deer's glands off the back legs or it will ruin the meat. In Pennsylvania the folks I hunted with had never heard of such a thing. In all three states they will let one hang for a day or two, but only if the weather is pretty cold. Usually they'll skin it that night and butcher it the next day.
So what's the correct way to do it? I guess that depends on who you ask, but you know what? It seems like they all end up with pretty damned good venison in the end.
I hunted with some guys down in eastern Texas who honestly believed that the faster you got the hide off of the deer, the better the meat would be. (I assume this is similar to Art's 'Jeep' method) They would split the hide in the middle, roll some chains up in it, chain one end to a truck bumper, the other to a tree, lay some plastic out on the ground, and just shuck the hide right off of the deer like skinning a squirrel. Then they'd butcher the deer that night. They pretty much swore that any other method would result in venison that was damned-near inedible.
On the other side of the spectrum, I've seen hunters in the Carolinas who would hang a deer for days with the hide on. I'm talking weather in the 50's and 60's, sometimes. They swear that it takes a few days for the meat to tenderize, and if you don't hang it for awhile you'll end up with meat so tough you can't eat it.
In Kentucky and West Virginia, they swear you have to cut the deer's glands off the back legs or it will ruin the meat. In Pennsylvania the folks I hunted with had never heard of such a thing. In all three states they will let one hang for a day or two, but only if the weather is pretty cold. Usually they'll skin it that night and butcher it the next day.
So what's the correct way to do it? I guess that depends on who you ask, but you know what? It seems like they all end up with pretty damned good venison in the end.
The "jeep" method....adapted...
When I was a young buck (pun intended) we used to have a very stout oak tree that we hung our deer from at our lease in Junction, TX. Well, we had a pulley system used to pull the rear out of the back of the truck and hang it. Once it was up, we would cut the hide around the neck and pull it down about 3-4 inches. We would stuff a golf ball under the hide to make a ball that was visible from the outside. We would then attach a noose to the ball on the outside of the fur and the other end of the rope to a ball on the trailer hitch. Slowly drive forward and it will pull the hide off in one piece. Since the deer was already field dressed, it would pull free all the way to the rear legs...right to about the knee area. This would take about 10 seconds, lol. Take the hacksaw to the rear legs and it was done!
The temps never got about the 40's, so we would just wrap the deer and let it hang in the tree until it the trip was over. Never had ANY problems and always good meat.
When I was a young buck (pun intended) we used to have a very stout oak tree that we hung our deer from at our lease in Junction, TX. Well, we had a pulley system used to pull the rear out of the back of the truck and hang it. Once it was up, we would cut the hide around the neck and pull it down about 3-4 inches. We would stuff a golf ball under the hide to make a ball that was visible from the outside. We would then attach a noose to the ball on the outside of the fur and the other end of the rope to a ball on the trailer hitch. Slowly drive forward and it will pull the hide off in one piece. Since the deer was already field dressed, it would pull free all the way to the rear legs...right to about the knee area. This would take about 10 seconds, lol. Take the hacksaw to the rear legs and it was done!
The temps never got about the 40's, so we would just wrap the deer and let it hang in the tree until it the trip was over. Never had ANY problems and always good meat.
I like the golf ball method. I just skinned one last night, the old fashoined way. I'm buying some golf balls for the next one. Great tip.
Thanks
Thanks
Lennyjoe
Member
The only benefit to hanging the deer in the meat locker for me is to make it easier to butcher while cold. Other than that, no difference in taste.
Here in Arizona as well as when I was in Georgia the best thing to do is gut and skin as soon as possible, quarter and get in a cooler under ice shortly after. Weather is too hot to throw the deer in the back of the truck and drive home.
Here in Arizona as well as when I was in Georgia the best thing to do is gut and skin as soon as possible, quarter and get in a cooler under ice shortly after. Weather is too hot to throw the deer in the back of the truck and drive home.
I kicked around near Douglas and Rodeo a bit, you guys do have some hot weather on occasion....grin.....
I use a variation of the jeep method.
John Deere loader to hang deer. skin down a few inches and use a rock or whatever under the hide. rope around the hide-over-rock. drive forward to anchor the rope with a front tire and hydrolics up the naked deer. then I just drive it over and park it by the shop door where we butcher.
John Deere loader to hang deer. skin down a few inches and use a rock or whatever under the hide. rope around the hide-over-rock. drive forward to anchor the rope with a front tire and hydrolics up the naked deer. then I just drive it over and park it by the shop door where we butcher.
It's no big deal to do a bit of trimming around the shoulders as you pull with the jeep or tractor or ATV; easy with two, but not hard to stop and trim and resume pulling.
If you want to save the hide, slice down the legs and make a full-circle cut above the hooves. With two guys working, the knife-guy can keep the hide fairly clean.
Otherwise, just pull.
Art
If you want to save the hide, slice down the legs and make a full-circle cut above the hooves. With two guys working, the knife-guy can keep the hide fairly clean.
Otherwise, just pull.
Art
I like to get it gutted, skinned, quartered and in the fridge (we have one just for Venison) as quick as possible. Then it should age at least 5 days to relax the muscles. Cut up any time after that. I have found it is more important how you cut it up and store it than how long you wait after it is quartered. I like to separate all the muscles in the hind quarters. I trim them and then wrap them whole in Handi-wrap. I do this with chunks of loins too. I can fit about three of these in a one gallon freezer bag. When I go to use it, I thaw slowly. If I want to make Philly Swiss sandwiches, I slice it thin when it is partially thawed (makin you hungry yet?). If I want steaks, I slice a little thicker. If I want to grill it I marinate it whole and grill over hot coals (wrap it in aluminum foil if you want it a little more well done). It comes out crisp on the outside and red in the middle and is about as good as it gets if you like the taste of Venison!! (you gotta be droolin by now...I am!!)
All the trimmings get ground (you can save some for stew meat if you wish). The ground meat is put in one gallon freezer bags (about 1.5-2 pounds at a time) and pressed flat and all the air forced out with a rolling pin. I can stack them in a freezer and they take little space. When I go to use them, the flat .75 inch thick bag can be tossed in hot water and thawed in under two minutes, or I can break off what I need and toss the rest back in the freezer.
Either of these will store easily for two years with no freezer burn. Just make sure you use freezer bags as they are thicker than plain storage bags.
All the trimmings get ground (you can save some for stew meat if you wish). The ground meat is put in one gallon freezer bags (about 1.5-2 pounds at a time) and pressed flat and all the air forced out with a rolling pin. I can stack them in a freezer and they take little space. When I go to use them, the flat .75 inch thick bag can be tossed in hot water and thawed in under two minutes, or I can break off what I need and toss the rest back in the freezer.
Either of these will store easily for two years with no freezer burn. Just make sure you use freezer bags as they are thicker than plain storage bags.
From what I've learned, it depends on the deer. When I lived and hunted in Colo., I would hang a mule deer, for about a week. Since moving to Texas, I belive,(like many others), the quicker its cut up, the better. IMHO, whitetail deer is some of the best eatin' , mule deer, is my least favorite wild meat...
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