I' d be interested in views on ' hang time' . Let' s assume that the weather' s cooperating (40 -55 or so). Ideally, I target a week but we' ve had some warm Novembers the last couple of seasons and I' ve had to butcher early.

I never hang

Shoot - gut - take nice pictures - drive around to buddies house to show him off

Then cut it up

I like to age at least one week. If the weather doesnt play nice and gets hot, Ill quarter it and put it in a modified fridge Ive got in my office. Ill let it finish in the fridge.

Yep, I will also hang them for a week if I can get away with it. I usually skip the " drive around to show him off part" That is what the pictures are for.

I' ve gone more towards aging in it in a refrigerator rather than aging it while it hangs. Lately we' ve been quartering it out that same night and if possible getting it off the bone also. We then put it in an old refrigerator with wire racks for a week if we can. We leave it uncovered and turn it every day or so if we put it on pans to get an even air distribution. I think it has made a difference in the taste of our meat. Of course, there' s flat out no substitution for cleaning your meat well. You don' t have to be a professional butcher (although it would be nice) - just someone who takes the time to make sure your cuts of meat are clean of all fat and " silver skin" .

There is not much hang time here in Tx unless you have your own meat locker.

Shoot em, find em, gut em, and cut em!

well i hang my beef at least 2 weeks, so its just about ready to fall off the hook. elk usually hang 1-2 weeks. you probably don' t need that long for a deer though a couple of days- a week would be fine. everyone has their own preferences

Shot a 7 in the freezer that night.why let it hang and rot ( age )? My meat is just as tender if made properly then if I let it hang and age ( letting the bacteria start to break down the meat.)

If the weather is cool enough, I let' em hang for about a week sometimes (depending on other obligations). I think 3-4 days is optimum.

Every butcher I' ve talked to gave me the same answer.........get it prosessed right away! They all told me venison won' t age like beef (something to do with the fat content). You can age it but it won' t really make any differance and you have greatly increased chances to ruin it. Talk to a few meat experts, but thats what I,m consistently told.

Good Luck!