Couple of Questions.
10-06-2013, 12:04 PM
#1
Fork Horn
Thread Starter
Join Date: Sep 2013
Posts: 193
Couple of Questions.
Hello everyone, I got a few questions for the seasoned hunters here.
First question.
One of the stores here where I get my permits from, Said I should hang my deer for 3 day's before I bring it in.
My hunting mentor mentioned in some cases you cannot because of the weather and what time of year you shot the deer on.
If you shot it at the end of summer, It might be too warm to hang for 3 days and it could spoil or rot? He said.
Second question.
How often do you check your bait pile?
I do mine every time I go to the blind and hunt, which is only been twice so far.
First question.
One of the stores here where I get my permits from, Said I should hang my deer for 3 day's before I bring it in.
My hunting mentor mentioned in some cases you cannot because of the weather and what time of year you shot the deer on.
If you shot it at the end of summer, It might be too warm to hang for 3 days and it could spoil or rot? He said.
Second question.
How often do you check your bait pile?
I do mine every time I go to the blind and hunt, which is only been twice so far.
Last edited by The Green Horn Hunter; 10-06-2013 at 12:08 PM.
10-06-2013, 12:37 PM
#2
Nontypical Buck
Join Date: Feb 2003
Location: west central wi USA
Posts: 2,242
Question 1: The ideal temp to allow venison to age is between freezing and about 40 deg. Anything above or below that and you're not doing yourself any favors. Personally, I process mine as soon as possible, (same day or the next,) especially if the weather is warm.
Question 2: I don't bait, but my friends that do bring some in every time they hunt it. If they're not hunting it, they stay out.
Question 2: I don't bait, but my friends that do bring some in every time they hunt it. If they're not hunting it, they stay out.
10-06-2013, 12:44 PM
#3
Nontypical Buck
Join Date: Jan 2013
Location: North Idaho
Posts: 1,071
3 days is not entirely wrong...just depends on temps..if you are going to take it somewhere to get processed they usually keep it below 40 and above freezing...if you are above 40 degrees in both day and night...I wouldn't recommend hanging it outside for 3 days...butchers will typically wait 3 days minimum depending on how much they have to catch up on...some wait longer.
#2 if they are eating all of it...then you should put more out...to keep them coming back in..
#2 if they are eating all of it...then you should put more out...to keep them coming back in..
10-06-2013, 04:16 PM
#5
Giant Nontypical
Join Date: Feb 2003
Location: Darien, IL
Posts: 6,744
The only place you should hang any meat to age it is in a meat cooler that has the temp and humidity precisely controlled.
That just aren't days where the temp and humidity are perfect for aging meat nor will they stay constant.
That just aren't days where the temp and humidity are perfect for aging meat nor will they stay constant.
