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  #41  
Old 11-05-2012, 03:55 PM
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Quote:
Originally Posted by smokinfz1 View Post
Here in East Texas temperatures rarely allow for a deer to be hung for more than a few hours. What I have learned is that once a white tail is quartered. I put it in a large cooler one ice, drain the red water and continue adding more ice for up to a week. The meat will turn a much lighter color as the blood leaves the meat. By doing this the meat even from a buck loses much of the wild "gamey' taste that some people dislike. If you have not tried this, do yourself a favor and try it with some of the meat.
Is the meat covered with anything or is it sitting bare in the ice?
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  #42  
Old 11-05-2012, 04:06 PM
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Lots of different views of aging. Personally I go both ways, but my first priority is to make sure the meat don't spoil.

About 25-30 years ago I got my first deer by bow and arrow. We were camped in mid-Michigan out in the woods staying in a lkittle pop up tent camper. Got the deer the 2nd day and there was no way I was going to take it home and mess up my whole vacation. So I decided to test out a way of preserving meat a famous bow hunter used.

He would field dress his game and let the blood drain out, but as soon as he had it dressed he would sprinkle the whole insides with common black peper. Claimed that it would keep game meat from spoiling in any temp.

My week of bow hunting saw some of the warmest weather I had ever seen in the fall for that area. Got up into the 80's a few days and all week was bright and sunny.

So I followed this guys theory of peppering the inside making sure to do a good job. I think I used 2 large cans of pepper. Maybe more then I needed but it was my first time and I didn't want the meat to spoil.

When we got it home at the end of the week we cut it up and prepared it for packaging. My family has always done its own butchering, but back then we had a butcher shop grind it. Now days we have our own grinder. Well the meat proved to be very tasty and we din't didn't lose an ounce.

The guy who wrote this hunting book said the whole idea is to keep the flys out of it, and they won't come close if its peppered. Might help a few of you guys if you get caught far from home.
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  #43  
Old 11-05-2012, 07:05 PM
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Nothing is sitting on top of the meat except ice, the ice covers the top of the meat. Reading back over the posts, Pretty much exactly what Arky said, never let all the ice melt. Keep the meat right at freezing temp. I have never done this more than 7 days and I process the meat as it comes out of the cooler.

With each water change you will see the meat become less red and more pink. It will resemble chicken meat minus the skin when bled properly. The main point to my post is that getting as much of the blood out of the meat as possible removes most if not all of the gamey taste.

Last edited by smokinfz1; 11-06-2012 at 02:40 AM.
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  #44  
Old 11-09-2012, 06:34 AM
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A professional butcher (who hunted deer) told me that the deer had to be hung a minimum of 24 hours but 48 was better to allow the initial rigor mortise and natural tenderizing of the meat. If it's too warm I quarter my deer and put it in the refrigerator for that time.
The hide gets off my deer before the deer is cool and field dressing is done immediately and thoroughly. My opinion is that a lot of the people who think venison is too gamey or tough are the ones who don't properly field dress their deer, or they drive around a day and then hang the deer with the skin on to show it off. With deer being so lean I don't think extra aging would help much but if I had a walk-in to use I might try it.
We eat the heart and sometimes the tenderloins the night we get a deer.

Last edited by Ganoga; 11-14-2012 at 11:46 AM. Reason: mistype
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  #45  
Old 11-09-2012, 08:53 AM
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Get the hide off ASAP and get the deer processed ASAP. No hanging or aging for me.
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  #46  
Old 11-14-2012, 10:01 AM
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My buddy lets his hang 12-14 days if below 40
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  #47  
Old 11-14-2012, 11:47 AM
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I meant to type that 48 hours, not 28 hours, was better than 24 as a minimum- I already edited my post.
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  #48  
Old 11-14-2012, 02:17 PM
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I skin my Deer on the spot to cool the meat as fast as possible.If you are in camp or in the back country hang in in the shade and cover with cloth that allows air to circulate.Watch for the meat bees.If possible I let my deer or elk hang in a locker for 2 weeks.I just picked up one that hung for 3 weeks and the meat is outstanding.My wife that is very picky but admitted how good it is.Also in the field keep the meat clean and free from dirt.I will half or quarter a deer depending on the size and carry it out on my pack frame.You will feel you earned that animal I can assure you.
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  #49  
Old 11-15-2012, 02:05 AM
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I just harvested two Doe this past week, washed them out to remove excessive blood & debris, skinned them and let them hang for a few days. I cut them up into pieces and placed them in two coolers with lots of store bought ice. Will clean & process cut into steaks wrap & freeze.
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  #50  
Old 11-17-2012, 11:46 AM
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I live in deep south Texas (I can throw rocks at Mexico from my yard) always to hot to let a deer hang more than over nite. A couple of years ago I brought home a nice buck; skinned and quartered in the cooler, as my luck runs I wasn't able to process for almost two weeks (50-80 degrees). I thought it was going to be ruined. I drained the water from the cooler and put fresh ice everyday. It turned out to be the best tasting most tender venison I've ever had. Now my deer stay in the cooler at least a week before I procees them.
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  #51  
Old 11-17-2012, 12:17 PM
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Hanging Game and Beef

It all depends on the tempurture, if under 32 - you do not want it to cool to fast - so leave hide on or open up storage area in day and close up before it gets down to 40.

If it is between 35 - 45 say 7 days to 3 days, if it gets warmer than 45 use the ice jugs. You can even use a refrigerator.

Do not let it freeze before it has cooled out (make sure it does not freeze the heat in, that is do not let it freeze fast from outside in)

Large animals wing them (armpits) and if you are packing out in cool weather leave the hide on a short time to keep it clean. If it is going to get below freezing keep hide one and cover at least for the first night.
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  #52  
Old 11-17-2012, 05:27 PM
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One of the hunting shows that I watched this morning over coffee, 'Deer and Deer Hunting', they suggested that the hanging temperature range was critical for the desired effect (tenderizing) of hang-time. IIRC, 34F-40F. Their claim was that if you can't maintain that, then don't bother with hangtime, reason being that the gamey flavor from fat and connective tissue will get into the meat (only on the warm end above 40F, I assume).

When I'm at elk camp for a week, I can't control the temps, and it has never been so warm to be any worry about spoiling, and more often than not, freeze/thaw cycles are common. So, I don't worry about hang time, and I cut meat and package when I get home. The meat has always been good.
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  #53  
Old 11-18-2012, 08:34 AM
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You cannot "freeze heat in." That would violate the laws of thermodynamics......
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  #54  
Old 11-18-2012, 09:46 AM
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I let them hang for 7 days and keep the temperature between 33 and 40 F. I have a deer lift that fits into the reciever hitch, so I gut and skin them as soon as I get one and wash it down with some water I bring along. Then I wrap them in a old bed sheet that I wet down, this helps to stop the meat drying out. I handle my Venison the same way I did beef when I cut meat for a living.
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  #55  
Old 11-18-2012, 11:06 AM
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I'm surprised no one has mentioned the age and sex of the deer as a factor. A young doe doesn't need to hang, while a 6 or 7 year old buck may need to be ground up for burger and sausage. Intermediate deer can benefit from the hanging.
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  #56  
Old 12-01-2012, 05:42 AM
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We live inTN ad it's often above 50 in hunting season. If it gets down to low forties at night we hang it one night then next morning skin and quarter it. Wrap quarters I plastic bags and leave in refrigerator 3 days. Then process and freeze.
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  #57  
Old 12-01-2012, 12:16 PM
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i let my buck hang 6-7 days this year. temps varied from 40-60. had a film of mold over it when i butchered. Was the best meat iv ever got off a deer. After skinning i wipe it down with vinegar and lemon juice.

Going to make a walk in cooler though, will be great to hang deer and elk 10+ days.
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  #58  
Old 12-01-2012, 06:39 PM
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Quote:
Originally Posted by Jakeway View Post
We live inTN ad it's often above 50 in hunting season. If it gets down to low forties at night we hang it one night then next morning skin and quarter it. Wrap quarters I plastic bags and leave in refrigerator 3 days. Then process and freeze.
That is exactly what we've done with the 2 deer we've processed this week, since our temps were unseasonably warm.

Quote:
Originally Posted by BarkBuster20 View Post
i let my buck hang 6-7 days this year. temps varied from 40-60. had a film of mold over it when i butchered. Was the best meat iv ever got off a deer. After skinning i wipe it down with vinegar and lemon juice.

Going to make a walk in cooler though, will be great to hang deer and elk 10+ days.
With all due respect: You're nuts!

When mold grows on my food, it goes in the garbage. There is a right way to hang and age meat...what you're doing is not it.
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