How long should you hang your deer?

[@mikem1509]

I have a 6 x 8 cooler with a 10,000 btu window unit LG air conditioner paired with a coolbot and it is wonderful, it's a game changer.

[@treasurestatetarantulas406]

“Game” changer ( ͡° ͜ʖ ͡°)

[@joshdyer3670]

I live in Maine I let my deer hang at least a week weather permitting. And tell my butcher to put it in the back and get to it as soon as you can meat is always awesome never had a problem also never gut shot a deer either. Never had a prob with spoiling hanging my deer

[@Boberson481]

Dumbass

[@TheMerlinmk19]

I'll typically hang deer hide-on, tenderloins removed for 21 days so long as Temps never reach 50*F. I know of guys who will skin and hang for much longer - to the point they grow white mold before they cut. Im not a fan of mold, but I can tell you that 3 weeks to a month = absolutely awesome tender cuts. If the weather turns warm nature has decided for you and you have no choice - in that event, butcher into bined quarters and refrigerate for a couple weeks.

[@LDBoone]

I like to quarter the deer, back straps included, put everything on trays and store in a fridge for dry aging. Dries the outside slime which is then easily trimmed. The meat also dry ages and most of the game taste from bucks disappears.

[@integr8er66]

I agree, for here in Mo, I only hang it till the next day or maybe two, only to let it dry some, but here it gets to 60 deg in the day and low 40s to mid 30s at night, so you can't wait around for 2 weeks.

[@seanmanwill2002]

I live at the Northern border and I've always trimmed the bloodshot meat away, and hung the carcass in a nice quality bag for up to forty days. I've never had spoilage and these N. E. Washington dear and elk taste wonderful!

[@claytonvanthoff8889]

For most people its not practical to hang meat for as long as it should be. Its either to warm, or lack of room, even processers of deer don't have room. You can hang a deer for a few days if temps are correct and you know what to watch for. I cut all my meat, and another problem is contamination from a saw also, I prefer boning everything, get rid of anything white or silver, take your boned muscles and put in fridge, out of blood, than steak and cut as wanted in a couple days. If it doesn't smell right it's probably not.

[@christinamoneyhan5688]

Most of the hunters I know as of late don’t even process their own meat, They take it to a butcher for processing. They do not enjoy the fruits of their labor. Venison always is better when you process it yourself and in 99% of the time you get a lot more meat back.

[@davidsignor7931]

Very true we process all of ours takes a little work but you know what you got and it's not mixed with someone's gut shot deer

[@christinamoneyhan5688]

@@davidsignor7931 👍

[@claydud271]

Nice pros and cons I like it

[@MDM_Brush_Creek_BBQ]

My family used to hang deer right after skinning, but 20+ years ago, we started submerging our skinned & quartered-up deer into a 40-50 gallon plastic containers (both hind quarters, both front shoulders, backbone, and rib cage) with a lid and soak in water + a little salt for a couple days. Soaking serves several purposes: Gets the blood/hair off meat, reduces temperature of meat quickly, and skin doesn’t dry out. Just change water at least once a day. By day two or maybe three, pull the quartered meat out & hang in cool area for a day or two to let the meat drip dry & firm up then cut, wrap, & freeze. If you don’t want to cut up your deer, take to a butcher/deer processor. Soaking works great especially if the temperature outside is above 40 degrees. Don’t have to worry about meat spoiling. The cold tap water will keep the meat fresh with little ability for bacteria to grow on meat. Also, we have a skinning shed at our hunting camp and use it as soon as a deer is harvested & tagged. It’s much easier to get the hide off when the deer is still warm and less time for bacteria to set in if the deer lays around all-day after it is harvested. This may not work for hunters who dont have access to running water when hunting away from home, but it has been a game changer for our family over the years. Happy Hunting!

[@integr8er66]

Ya, but the reason I hang meat is to dry it, who wants to butcher wet slimy meat? Seems like it would be a mess?

[@anexpertinspectionllcx4894]

@@integr8er66exactly. Water and meat do not mix. Water is a breeding ground for bacteria

[@stemtostern7611]

Very good information. Thanks

[@EarlLedden]

Can you age deer from a vacuumed packed frozen piece by letting it thaw in the fridge for few days before opening?

[@Lee-qp6gf]

LOL, in Oregon it was common to hang a skinned deer in the shade with a net on it for two weeks. Cut off the out layer, didn't look good at all, and cut it up. best aged meat you ever had.

[@hillybill6092]

Try leaving the hide on them process.

[@justinloomis81]

Good information! There is some sort of interference in the sound though... lots of static.

[@travisrogers2362]

In Colorado we have flys that lay live maggots and they love fresh meat. In 24 hours you can lose an animal. Elk get bone sour very quick due to mass. If you can’t get it cool, and cut. The meat is going to get green, and full of maggots.

[@traditionalmuzzleloader4983]

It never stays cold enough in Texas to hang a deer. I preferred to make a high neck shot, quarter the deer and put it on ice ASAP. It then goes into the garage fridge for a few days before I process it. Always great eating that way.

[@CrenshawMafia7]

Just the answer I was looking for if I could vaccuum seal and just set in the fridge for a few days. We kill a few deer a year but nothing I couldn't age in a spare fridge. Thanks for sharing!!!

[@craig2535]

Thanks for the information. Do you recommend the deer hanging with the hide on or off?

[@cjhebert94]

Ive seen it done both ways. Some guys skin their kill immidiately. Some guys age the deer, let it go thru rigor mortis, and then about 24 hours later, skin the hide. Depends on preference and how easy you want the job done.

[@roughcountry5913]

Where its warmer I recommend removing the hide to help cool the carcass faster.

[@integr8er66]

ALWAYS get that nasty bacteria infested hide away from the meat as fast as possible, besides you want the meat to cool as fast as possible too, so get rid of it ASAP

[@SEANGUS-xe9ib]

We hang our deer for a minimum 15 days at 38 degrees, ''hide removed'' and it makes a big difference and will take a lot the game taste out of it.

[@Rich-he9if]

10 days is the sweet spot

[@davidellis4746]

30 days

[@roughcountry5913]

We always age our animals, granted we have our own meat locker. Little trick we fill a five gallon bucket full of fresh rosemary and peppers to aromate the meat.

[@Boberson481]

Another bs gay post

[@crawwwfishh3284]

Hell we let them hang in camp for a week. If the flies bother it we coat it with black or red pepper.

[@integr8er66]

This is why I butcher my own meat. I'd never want your meat mixed with mine for sausage.

[@jimwilson4043]

3 days to let the blood drain and cut it up, and i have processed over 400 deer

[@danielthrasher7052]

Me i will live my deer in a ice chest for four days letting out the bloody water ever day and putting ice back in when needed boy talk about make that meat tast good .

[@davidmushinski8196]

If it's cool enough maybe a day then butcher it and put in a cooler with ice like he said and drain the blood off. I work my deer up myself burger, steaks and summer sasauge too saves money and you know how your meat was handled

[@1HeavyHitr]

Some good points but just answer the damn question if it’s worth ageing venison or not. Rather than giving opinions about should you or should you not.

[@ScooterLee-ei1ep]

That’s person decent you Jack wang. It’s also depends on MANY factors. There is no should or should not in this!

[@vitaly6312]

It’s definitely worth it. But it all depends on your ability and situation. If you’re living in an apartment and can’t keep it cool for long then allow it to sit cool for 24 hours then butcher. If you can hang it for a few days in a cold environment or keep it in a cooler with lots of ice and the drain plug out to drain. If you can, then definitely do it, it changes the taste and texture of your meat for the better - as long as you don’t screw it up.

[@zoeyshoots]

Definitely worth it taste wise. If you have the resources to prepare your meat

[@integr8er66]

Waste of time. Hang it just long enough to dry it out a bit so its not a sloppy mess to butcher

[@Stargazer80able]

at least 120 degrreehours

[@donutdude6258]

Nonsense

[@chrisstinson3786]

This guy doesn’t know what he is talking about. At all