Originally Posted by Oldtimr (Post 4162253)

It needs to be hung for me, and not in a garage with uncontroled temps. I have my butcher hang mine for 7 days halved in his walkin. The difference in flavor and texture is apparent. Hanging allows the enzymes in the meat to break it down somewhat making it more tender and flavorful. I would not kill a beef steer and have it cut up the same day and I wouldn't do it to a deer either.

Originally Posted by UncleNorby (Post 4163189)

When you shoot a deer you'll notice that it is limber immediately after the kill. Then in a short while it will stiffen (rigor mortis). Processing while the deer is in rigor is a mistake, from what I've heard. I always hang until the rigor is out of the carcass. If it is too warm, I add ice.

When it's time to eat the venison, I take the meat out of the freezer a couple days ahead and let it thaw in the fridge. I put it in a colander with a bowl under it, so it will not sit in the blood that comes out as it thaws.

As long as I've butchered my own (about 27 years), this has worked for me.

Originally Posted by Oldtimr (Post 4162396)

Aging meat does not cause the fat to be marbled nor does it break down the fat. Either a piece of meat is marbled with fat or it is not. Venison is not marbled at all, the fat in venison is on the outside and is not good tasting and should be removed before cooking. I cut meat for a number of years and I know what aging does for flavor. Some really expensive cuts of beef are aged untill they actually have mold on the outside, it is cut of before cooking. Meat molds do not hurt you. There are a lot of misconceptions about what aging meat does. Pork is not aged but beef and wildlife venison improve with aging. If some people don't like that flavor it is probably because they have never eaten properly aged meat. I can't even count the number f peole who swore they hated venison, t was too gamey. Then they ate mine and changed their minds. In my experience what people call gamey is caused by poor meat handling after the kill.

Originally Posted by Oldtimr (Post 4163239)

Mickey Finn, you are wrong, hanging does benefit the flavor of venison and makes it more tender. Having a different grain than beef has nothing to do with it. Many people still hang their fowl to improve the flavor, I do not do that but many do.