How long to hang?
#1
Fork Horn
Thread Starter
Join Date: Feb 2003
Location: Northern VA
Posts: 200
How long to hang?
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.
#3
Dominant Buck
Join Date: Feb 2003
Location: land of the Lilliputians, In the state of insanity
Posts: 26,274
RE: How long to hang?
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.
#5
Spike
Join Date: Oct 2003
Location:
Posts: 94
RE: How long to hang?
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" .
#7
RE: How long to hang?
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
#8
Boone & Crockett
Join Date: Feb 2003
Location:
Posts: 15,452
RE: How long to hang?
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.)
#10
RE: How long to hang?
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!
Good Luck!
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