Does a deer have to hang before butchering?
#1
Does a deer have to hang before butchering?
I was told a deer has to hang for atleast a day or two to get all the blood drained, will I hurt the meat by butchering it a couple hours after the kill?
#3
With deer meat that is processed within a couple hrs. of harvest it is best to let it set in a bowl over night in the fridge after you take it out of the freezer and it is thawed. I usually take it out a couple of days before I cook it.
#5
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.
#6
I always process right away and through it in the fridge to sit until I can get to it.
Days later I'll cut it up and package. Works out fine for me . I don't want to leave it out with to warm of temperatures.
If I had a cooler to hang it in then I might hang it that way.
I have never notice a problem processing it within hours of it dieing .
Days later I'll cut it up and package. Works out fine for me . I don't want to leave it out with to warm of temperatures.
If I had a cooler to hang it in then I might hang it that way.
I have never notice a problem processing it within hours of it dieing .
#7
Sometimes we don't see the south side of 45 here until mid to late December! I quarter mine and keep it iced down for 6-7 days, draining the water and adding new ice! I never ever get any complaints of a "gamey" taste.
#8
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.
For me too.
He ain't called "Oldtimer" for nothin' - also called experienced !!!
#9
I butcher and freeze it within a day of shooting. I take my deer and elk out of wheat and barley fields, and they are bled just fine with a poke through the boiler room. I let them sit in the fridge for a day before tossing it on the bbq or putting it in the oven. Always tender, never run, as I interrupt their morning breakfast with a well placed shot.
#10
Nontypical Buck
Join Date: Aug 2014
Location: gilbert az
Posts: 1,168
ideally you want the deer to go through rigamortis twice at about 35-37 degrees that will make the meat very tender and the meat will start to seperate off the bones instead of that shredding sticking effect. that takes about two to three days ask your butcher to hang in his cooler and not to butcher for at least two-three day's i think you will notice the difference !!