LibertySheepdog

How long does everyone hang their deer before processing? I've read numerous articles talking about hanging anywhere from 24 hours to 7+ days to improve flavor & texture. Is there a noticeable difference from processing the day of the kill?

flyinlowe

I have never processed the same day but I have butchered some 24 hours after kill and hung some 3-4 days. I personally didn't see a noticeable difference. I was watching a video last night that a butcher did on youtube (I take you tube with a grain of salt). He said that aging deer does not have the same affect as aging beef. He said the layer of fat on a cow is a lot thicker and has a different affect then the thin layer of fat that a deer has.

friscospices.com

The biggest change in hanging for 3 or 4 days compaired to butchering same day is the amount of blood in the meat. Hanging for a few days allows the blood to leave the lean muscle.

jerseyhunter

Here's what I follow, I cut some of the times to be on the safe side.

Hanging Time

65-70 degrees 24-36 hours
50 degrees 3-4 days
35-40 degrees 7-10 days

I took these from a hunting on butchering. I’ve been following these guidelines for over 15 years as I do all my own butchering.

rogerstv

Where does the blood go if it drains from the lean muscle? I'm not sure I buy off on the idea. I know the carcass will drip blood for a while when hanging, but at some point it coagulates? Hanging a deer is only going to give you cold meat which equates to cold hands plus a stiff carcass.

To the OP. I usually cut mine up same day. Get the job done. You can remove the blood later with a bath of salt water, soda, or buttermilk.

Aging beef involves enzymes breaking down the muscle tissue. I assume this will work on deer muscle as well.

Wilcam47

I field dress as soon as I get it home...I could do it in the field but I dont want debris/leaves dirt etc getting into the carcass..I usually hang overnight to let the blood drain out...skin the next morning to take to the butchers...they let it hang 7-14days depending on how busy they are...so far Idaho deer has been the best tasting of the TX,MD where I shot deer before.

flyinlowe

I wandered about the blood as well. Once gutted I hang my deer and typically there is not enough blood to fully cover the bottom of the 5 gallon bucket I put under them.

I remember reading in Field and Stream years ago an article that said the best case scenario was to hang a deer for 2 days in a temp between 60-70 degrees. I don't recall the reasoning but I would never do it. If it is above 40 degrees here I stick a couple bags of ice in mine.

friscospices.com

Yes very weird but it isnt as bloody. also the meat is much more firm. I have no idea where it goes but it doesn't leave near the mess on the butcher table.

Murdy

I always heard that when an animal dies, a chemical is released (adrenilin maybe??) that causes rigor mortis and that aging allowed this chemical to dissipate and the muscles to relax. Any truth to this?

monoped

Rigor mortis occurs in first 24 hrs generally. don,t know chemical cause but i usually won,t butcher till carcass is "set up". Average hang time is 2 or 3 days,i don,t like watching it shrink. While an argument is meat won,t age off bone i prefer to age cuts as use planned with 3 or 4 days in the fridge after thawing. During rare good weather just above freezing to upper 30,s another day or two is fine by me.
A friend cuts his deer up a.s.a.p. but grinds most.