Under perfect conditions...
#1
Fork Horn
Thread Starter
Join Date: Sep 2004
Location: Chester Co. Pa.
Posts: 303
Under perfect conditions...
How long would you let a deer hang before butchering it. If you had access to a walkin cooler at no expence.
Also, How would you hang it, hide on or off ? I cut all my own and recently got the go ahead to hang 1 when I need to. Pro. be next year @ this point.
Also, How would you hang it, hide on or off ? I cut all my own and recently got the go ahead to hang 1 when I need to. Pro. be next year @ this point.
#4
RE: Under perfect conditions...
If I had access to a cooler I wouldn't hestitate to hang it max 2 days with hide off. I usually let mine hang over night, temps allow so the meat sets, not ages to cut up better.
I then debone everything to tin pans and set in the freezer for a day or so, clean and bagged and in the freezer for the processor. When I get the call, it's all bologna...MMmmmMMmmM
I then debone everything to tin pans and set in the freezer for a day or so, clean and bagged and in the freezer for the processor. When I get the call, it's all bologna...MMmmmMMmmM
#10
RE: Under perfect conditions...
Let me add.....If ALL I was gonna do wa shave my deer cut up for burger or sausage....I wouldn't worry too much about aging the meat. BUT.....I like the really good cuts to be aged.