i was just wondering how long most of you let a deer hang before skinning and quartering it.. because some people around here do that directly after the kill and dressing it.. that isnt too good on the meat in my oppinion.. we let ours hang with the hide on for about 5 days because my dad has read in books that it cools out the meat and has something to do with the enzymes in the mead that make it better after 5 or 6 days.. what do you guys do?

I like to let it hang if the weather is cold enough. Lately its been kill it and get it processed as fast as possible.

yeah thats wat i meant.. if its cool enough.. if its not, we dont let it hang as long but still a couple days with ice blocks in the chest cavity.. man wouldnt a walk in freezer be nice? lol

Get the skin off as soon as possible and hung in the walk in.

The warmer they are, the easier they skin. I've never seen anyone leave skin on for days.

I skin and quarter immediately. I usually leave the meat on ice over night and process the deer the next day. Never had anything but juicy, tasty kabobs!

I don't know what book your dad may have read that in because from what I understand, and I could be wrong or misinformed as well, is that you need to remove the hide as soon as possible to allow the meat to cool ASAP. Many even take more of a step and put ice bags in the chest cavity to cool it further. The longer you allow the hide to remain on, I understand the gamier the meat will be.

Once the hide is off and cavity cleaned, you then can allow the meat to hang and set up for butchering.

I also understand you shouldn't water down the meat to clean it, rather you should wipe down the meat with a rag or burn off the hairs with a torch. I don't do this however but I do not use a water source either.

I skin my animal ASAP and then allow the meat to hang a couple days if the temperature allows, if not I'll debone and put the meat in my spare refrig for a couple days, I clean the meat then right before bagging and freezing.

I've also read something that I could never do. A butcher wrote where venison should hang until mold starts, the mold should be wiped off with a rag soaked in vinegar and then it was aged properly. NOT For this bowhunter, if it's green, it's gone!...[&:]

Rob that all depends on where you are at. I have shot deer in November and by morning they are completely froze, thats without removing the hide. If it is cold enough I prefer to leave the hide on. It does just the oposite also by keeping it froze.

Depends on the weather... anywhere from 15 minutes to several days. Certainly not much more than a week, but that's only a personnal preference. I leave the hid on if it's hanging.

We hang with skin on for a few days (depending on the weather).
It does make for alot of work, but the skin keeps the meat cleaner on an outdoor meat pole. Keep in mind its usually below freezing each night up here.

I leave the hide on so the meat doesn't dry out. Then I hang it in my friends walk in cooler (It is nice to have that option) for a couple of days. Then I butcher it and freeze it in vaccum bags. MMMMMMMM TASTY!!!