How long should a deer hang?
10-22-2008, 09:13 AM
#2
Nontypical Buck
Join Date: Sep 2003
Location: Oklahoma
Posts: 1,598
RE: How long should a deer hang?
Depends on the weather. I've read that if it's lower that 40 degrees out you can leave it to hang and age for up to 5 days. I don't do that myself, but I guess some people do. If you've got a shaded shed, barn, or outbuilding, and the temp was right I'd probably let it hang for 3 days.
10-22-2008, 09:28 AM
#3
Typical Buck
Join Date: Oct 2006
Location: Western New York
Posts: 639
RE: How long should a deer hang?
Depends solely on temperature for me personally if 40 and under I'll let hang 3-4 days. I know some old timers that have a walk in cooler and after they are skinned out they will let hang up to 2 weeks . Some of your choicest cuts of beef are aged a lot longer than 2 weeks
10-22-2008, 10:05 AM
#4
Join Date: Feb 2006
Location:
Posts: 180
RE: How long should a deer hang?
I don't let them hang anymore because I was told it doesn't help to 'age' deer meat. It is different from beef somehow, but I can't remember the exact reason. I skin while its still warm too because the hide comes off slicker than snot when you do. I've never noticed any difference in taste.
10-22-2008, 10:13 AM
#5
Giant Nontypical
Join Date: Feb 2003
Location: Nekoosa Wi USA
Posts: 6,066
RE: How long should a deer hang?
As long as it stays cold theres no limit. Once the temps drop below 40 you should be ok. Ive had deer hang for 2 months before butchering. As long as they stay cold and or froze the meat will be good.
10-22-2008, 10:26 AM
#6
Banned
Join Date: Apr 2006
Location: IOWA/25' UP
Posts: 7,145
RE: How long should a deer hang?
My butcher says that a deer doesn't benefit from aging, as there is no fat in the meat; their fat is stored in their skin, so I do mine the same day. Much easier when a deer is warm instead of cold.
10-22-2008, 10:26 AM
#7
Nontypical Buck
Join Date: Dec 2003
Posts: 3,913
RE: How long should a deer hang?
ORIGINAL: wis_bow_huntr
As long as it stays cold theres no limit. Once the temps drop below 40 you should be ok. Ive had deer hang for 2 months before butchering. As long as they stay cold and or froze the meat will be good.
As long as it stays cold theres no limit. Once the temps drop below 40 you should be ok. Ive had deer hang for 2 months before butchering. As long as they stay cold and or froze the meat will be good.
10-22-2008, 11:08 AM
#8
Join Date: May 2005
Location: StL, MO
Posts: 745
RE: How long should a deer hang?
There is a difference. I let mine go for at least 3 days, up to 7 days. I will age mine in a cooler with ice if I have to. There is no way I would touch a deer that aged for 2 months though.
Aging is simply the natural bacteria breaking down the structure of the meat.
Aging is simply the natural bacteria breaking down the structure of the meat.
10-22-2008, 11:14 AM
#9
Nontypical Buck
Join Date: Nov 2004
Location: Rhode Island
Posts: 3,606
RE: How long should a deer hang?
I usually do mine right away unless it is below 40 degrees anything above and it is rotting not aging. Deer do not benefit from aging do to the fat content. Mine are done with in a couple days if it is able to be held at the cold temp
10-22-2008, 11:17 AM
#10
Join Date: Feb 2003
Location:
Posts: 348
RE: How long should a deer hang?
I always butcher asap. Hanging them for awhile doesn't really do anything IMO other than allow it to be exposed to air born contaminants or insects. The thought of something laying eggs in my deer is enough to give me the willies! [:'(]
However, I always let it "age"in the refrigerator for a few days after taking it from the freezer. You can let it sit in there quite awhile if need be. I've gone over a week on a couple of occasions with no issues. I set the piece on a plate with some paper towels. Once the towel has soaked up a good amount of blood, the meat is usually ready to go.
However, I always let it "age"in the refrigerator for a few days after taking it from the freezer. You can let it sit in there quite awhile if need be. I've gone over a week on a couple of occasions with no issues. I set the piece on a plate with some paper towels. Once the towel has soaked up a good amount of blood, the meat is usually ready to go.
