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Hang Time for deer

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Old 03-27-2013, 04:08 PM
  #21  
Spike
 
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I like to let them hang as long as possible, that's what my dad and grandpa did and the meat always tasted fine. I have heard the longer you hang it the less gamey taste you get.
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Old 03-27-2013, 09:20 PM
  #22  
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I try to let them hang for at least 6 days depending on our weather/temps. I will never bring a deer home and start butchering it up period. I have tried some a guy did that to once and did not like it at all. The first rule of thumb is to make sure you get all the body heat out of it before butchering. I have butchered all mine as well. That is with the exeption of one of them. That made me decide not to do that again. I just never liked the way the guy butchered it..
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Old 03-28-2013, 04:57 PM
  #23  
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A butcher has a walk in freezer where they hang the meat. They get to it when they can. Then run it through the band saw. I doubt many butchers are actually aging your meat.

For aging meat the recommended temperature range is 32-34'F. If that temp can't be maintained cut, wrap and freeze.

If I can I let them hang for the night, hide off. They stiffen up and are easier to cut then. If I can't, I quarter and toss them in the freezer for the night then cut the next day. Again it is to cool them and stiffen them up for cutting.

http://www.goodcooking.com/steak/aging/aging.htm

HA

Last edited by HuntAway; 03-28-2013 at 05:06 PM.
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Old 04-01-2013, 09:12 AM
  #24  
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the deer got butchered the same day, and got "hung" in the freezer or refrigerator. A trick was keeping the gutted deer in the shade on drag out.
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Old 04-02-2013, 11:10 PM
  #25  
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Old 04-03-2013, 03:56 PM
  #26  
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I debone mine in the woods so there is no hanging time.

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