I am having a debate with a friend who believes that deer need to be aged [hung for up to a week]. In some cases I agree. However, I believe there are reasopnable limitations. A week would be normal for a mature buck that is quickly moved into a cooler kept just above freezing. I feel that Does and younger bucks need little or no aging at all.

The average daily temperature where we hunt will be in the neighborhood of 75 degrees; mid mid 40's to 50's at night.

I believe that hanging in this weather a day or two in these temperatures makes aging of does and younger bucks unnecessary and for the mature buck it should cut the hanging time in half or less.

Her aging position is based on hpough tough her meat is . . . I am trying to convince her that she seriously over cooks her venison and if it ain't movin, it's overcooked.

I tried to post this yesterday but have not been able to find the thread . . . I musta goofed.

Bowhunter

Dick-we never hang deer and elk here due to high temps and I don't believe with extremely lean meat it does much. I take my elk to a portable locker and drop it off so it probably does hang for a few days refrigerated. If I am stuck in the boonies I bone the meat off and get it in coolers and keep it dry. Has always been great stuff. This just applies to my buddies and others may tell you something else. My $.02.

With temps like that I wouldn't hang it outside for more than a day. It needs to be cooled rapidly. If it is 75 and you don't have access to a meat locker I would pack it with ice while hanging.



Hunting soothes the soul

To All I need to agree, with the weather we have had these past few seasons its been to warm to have them hung.; Here in Pa. we need to get them to a butcher almost immediately. And like Mi_bowhunter stated they probably hang in the coldlocker a couple days before butchering.

I think that hanging then for three or four days is great if the temps never get above 40. But here in Pa during archery season that is not an option.

Well the weather has been out of wack. I wish it would get back to nornal. Luckily I have acess to a walk in cooler. We hang are deer for at least a week. But back when the cooler wasnt available I would ask the butcher to hang for a couple days. This rifle season I was hunting in a t-shirt usually its so cold you have to wear layers upon layers of clothes. But when we came out of the woods we would load the deer harvested and go straight to the cooler. I wouldnt let deer hang outside if the temp was above 40. take to butcher or walk in and let em hang for a week. Tender vittles... good luck to all

We never hang deer up here, i think its easier to skin and cut them up when there still warm, leavin them hang just makes it tuffer, i dont think that leting it hang helps the venison, i cut mine up the day i shot it and i taste GREAT when i make it.


PETA: People Eating Tasty Animals

Every butcher I've ever asked said that aging is a myth for venison. Venison is very different than Beef. Each one has told me the same thing. Get it gutted and washed quickly, get it cooled (below 40 immedieatly) and get it processed!

If you're not sure, just call a couple!

PRACTICE....PRACTICE....PRACTICE......SUCCESS!

BEING A CHEF FOR MORE THAN 20 YEARS I WOULD HAVE TO SAY THIS. THE REASON YOU AGE MEAT IS TO LET THE NATURAL ENZIMES BREAK UP THE ELASTIN TISSUES IN THE MEAT. I DO NOT CARE IF IT IS BEEF, ELK, SQUIRL, RABBIT THE LONGER YOU LET IT HANG THE BETTER QUALITY END PRODUCT YOU WILL END UP WITH.

I, PERSONALLY ALLOW 21 DAYS AGING ON VENISON. THAT IS AFTER SKINNING AND CLEANING. I HANG THE WHOLE CARCASSE FOR THAT PERIOD. IT MUST BE DONE IN UNDER 40 DEGREE TEMPERATURES.

HUNT ON HUNT HARD AND EAT WELL

Skinned, quartered and in the fridge at less than 40deg for at least a week here...Yes the little ones and the does need less time but, give them the time and &quot;man oh man&quot; ...tender vittles....<img src=icon_smile_big.gif border=0 align=middle>