If you do your own butchering

[spudrow]

How long do you cool it out before butchering? I usually hang mine for a couple of days if weather is cool then I skin it, let it hang 1 more day, cut it up and put in big pans and keep in fridge for2 days. Over the years I have learned it seems to have a better taste doing it this way.

[Red Lion]

I believe that there have been a couple of other threads regarding this the past couple of days, so you can probably find what others do by scrolling down and finding the other recent threads.

[Soilarch]

Red Lion's correct. I remember it from not too long ago. I'll summarize: You do what you want to do. The jury's still out at to whether you need to hang meat or not. Some thinks its absolutely necassary, some say it doesn't matter at all. Different strokes for different folks.

[dway87]

i hang my deer from 2days to a week. sometimes a week and a half. depends on the weather and if it's a coolday to make sausage.

[isatarak]

On a doe a couple of days. Sometimes I'll let a buck hang close to a week. A lot of times it just comes down to when you have time and if the cooler gets too full.

[terbzz]

i skin mine right away when i get it home and let it hang a few days about a 3-7days but i have some friends they are major red necks and they let a deer hang unskinned for like 4 month one timethen they actuley ate it i thought they were crazy i woudent of ate it it was moldey and black on the inside and it had froze and unfroze a bunch of times nastey

[spudrow]

Ok sorry for the repeat.
Good luck to all.

[kevin1]

Mine get boned out shortly after I blast them , the meat is in the freezer within 3 hours .

[jmwfood]

we do the same, we get them tagged and bagged. if cold enough we take to get checked in then let hang the rest of the day. when we all come in after dark then we take out the laterns and butcher while hanging. works great and no loss in flavor or texture.