Was wondering , how long do you like to hang your deer before you cut them up ?
I've heard of people who hang them at least seven days .
I have cut them up the next day .
But I will add that the ones I've cut up the next day were less than 80# deer .
So what your thoughts on this and why ?
Can't "hang" deer here, as it it too warm 99% of the time. Most of the time, you cannot hang a deer overnight! I leave my quartered deer in an ice chest with the plug removed for 5-7 days before processing it. I add ice as needed, but keep the plug out so the meat does not stand in water.
Bisch
We aren't able to hang them at all. Too hot down here. We get them cleaned and quartered and onto ice as quickly as possible. Some people like to leave them on ice for a while before processing.. I try to take care of mine as soon as possible.
Ive always wondered if meat that has been properly aged is a whole lot better than ours. I'm sure it makes some kind of difference.
Don't get cold enough in va to safely hang deer. I do wet age in bags in refrigerator up to 3 weeks. Every 4 or 5 days rinse blood out. I go ahead and clean meat of silver skin first. It makes one heck of a difference. You notice first when you cut into meat, you notice when you eat and lastly hardly any meat gets between your teeth. I do about 7- 10 deer a year and it works great. Side note I prefer to skin deer within a few hours of kill. I used to use hunt club walk in cooler, that works good but I noticed some loss of meat due to dehydration.
67 years old and never hung a deer to age in my life. Never saw the point.
It depends on the weather and what time of year it is. If it's November, and cold enough, we'll let them hang for a while and keep hunting. If the weather is warmer, we'll cut them up within a day or two.
I'm lucky that my friend has a walk-in cooler. Doesn't matter the weather. We kill'em as we can and cut up on Sunday. So 1-6 days, very rarely any longer.
Not long. A day or two. Depending on temperature. If it's too warm, only long enough to skin and debone it.
7 days hanging in a controlled environment cooler.
Guys if you ever get the chance,I encourage to try to wet age at least one pc. In refrigerator in a ziploc bag. Clean meat and place in bag and roll up bag to remove air. Wash blood off of meat every 3- 4 days. Age for at least 2 weeks . I promise you will not believe the results.
Research shows that hanging for a week helps to break down the tissue (tenderize) but anything over the initial week makes little extra difference.
We have always hung deer and beef a week (in a walk-in cooler)my whole life.
Temperature dependent. In a controlled temp/humidity environment, up to 21 days. In my out building with max temp around 45* and min around 35*, 6-7 days. Temps above 55*, 1-2 days.
Aging is a biological process where micro-organisms break down the connective tissue in the meat, making it more tender and flavorful.
I have an "extra" frig I use to age deer. I'll take the shoulders, hams and cut the back in half and place them on the racks so they don't touch each other or the sides of the frig. This gives good air circulation. The meat skins over but that can be trimmed off easily. I usually give the meat 10 to 14 days before I cut it or grind it for packaging and freezing.
Into the freezer as fast as possible and everybody that eats my deer are amazed at how good it tastes!
QuoteOriginally posted by mec lineman:
Guys if you ever get the chance,I encourage to try to wet age at least one pc. In refrigerator in a ziploc bag. Clean meat and place in bag and roll up bag to remove air. Wash blood off of meat every 3- 4 days. Age for at least 2 weeks . I promise you will not believe the results.
I just might try this .
Sounds interesting .
I do a 7 day age. It's can be 90 degrees during the bow hunt here but I have walkins and refers to do the aging. Most "Choice" beef you get is done the same.
Do you see any meat hanging in front of the Super Market near you? Get it processed asap!! If you live up north and it's cold maybe you could hang it for a bit but I don't see the need.
I used to hang mine for a while. My wife convinced me to try cutting and freezing the day of the kill and it was the best venison I had eaten. So.................99% of my deer or elk end up in the freezer the day they die. If I am on a remote hunt, we have two coolers full of crushed ice and two empty coolers for icing the meat. Works great!
The reason you don't see beef hanging at the supermarket market is because it is already aged. I am very fortunate to live where there are unlimited amount of anterless tags to be had. I do not process one deer a year, one every three to five years, I process many every year myself. Believe me it makes a difference in aged venison. I do gut and get meat cooled asap,I think that is critical as well.
Man I learned something new this year. For when it's warm you quarter up the deer and put it in coolers and have it tilted so the water and blood drains and the meat isn't sitting in it. Put ice on top and let them stay in there for 3 days. It was some of the best tasting venison I've ever processed. Think I'll do it that way from now on I used to hang them for about 5 days if it was cold.
QuoteOriginally posted by mec lineman:
The reason you don't see beef hanging at the supermarket market is because it is already aged. I am very fortunate to live where there are unlimited amount of anterless tags to be had. I do not process one deer a year, one every three to five years, I process many every year myself. Believe me it makes a difference in aged venison. I do gut and get meat cooled asap,I think that is critical as well.
Right!!
My late father-in-law was a meat cutter for Kroger's for 35 years. They generally dry age it, but commercial meat is aged, dry or wet.
I'm eating Sika deer. If it got any tenderer it would fall off the bone raw.
In warm weather skin that day and put in cooler with ice.
In cold weather let hang for a couple of days before skinning and butchering.
Age? Heck I start eating as soon as I get it home! lol
Seriously I hang skin and bone out meat within hours. If I'm camping in ice, in cooler but if I'm home it goes in a refrig to keep constant temp. Not so much to age but just so I can cut up when I have time.
Then when I cut up deer meat, remove silver skin, fat etc separate in muscle groups, back strap etc I put all CLEANED meat in a huge stainless bowl with a saucer turned upside down in the bottom of it. It's amazing how much blood comes out during this process. Again at this time I've "aged" a day to five days but when I have time then I slice or grind to finish proportion's. Always worked for me for 35 years.
I don't bother with the time or expense of vacuum packing either for the record cause it's not long till it's ate!
We do the same a Bisch only we bone ours out completely first. Best whitetail I've ever eaten.
Mike
I like to hang mine up to a week. I have even tried tests with multiple deer hanging in exact same conditions for various length of time. while there are lots of variables the longer aged deer was the most tender. I am actually working on a cooling system to hang deer and keep the meat between 35 and 40 degrees. seems to be working, so we will see.
I'll try the wet aging .I have a deer hanging right now. Unfortunately it's been between 5 and 30 degrees for the last few days, 18 degrees right now. As soon as it thaws a little I'll put part of it in the spare fridge.
And actually the heart has been in the fridge in salt water for a few days now.
At least 7 days then cut on nearest weekend. Going to go to the wet age method. For those who have never experienced it. Go to the best steakhouse near you, ask for their oldest steak, I always ask for the oldest rib eye. Add a peaty single malt and all will. E well in your universe.
Hey Craig -
Can you give us a little more detail on your "wet" aging? Thanks.
When possible I try to plan my deer hunts when I know I have time to take care of the meat right away. Typically it's skinned and hanging in the garage same evening then it's a six pack and good music for a few hours the next day.
QuoteOriginally posted by old_goat2:
Into the freezer as fast as possible and everybody that eats my deer are amazed at how good it tastes!
X2 :thumbsup:
Aging is rotting, dont see the need of hanging deer.
I will hang a deer over night, (if cold enough), but that's just to rinse and drain anymore blood or debris on or in the deer. I never left a deer hanging longer than 24 hours. I never hung a deer with the mind set of aging the deer meat.
I'm not against it, I just never aged deer meat. I have heard of people doing it as well as wet aging meat but never done it.
Until they quit kicking, makes it easier to cut up
QuoteOriginally posted by mwosborn:
Hey Craig -
Can you give us a little more detail on your "wet" aging? Thanks.
What he said.
We always did our own deer growing up and let them hang a few days off the loader on the tractor if it was cold enough. I usually do the same to this day.. I hung a Doe up in my shop last week for a few days before cutting it up. It was only 5 F here so plenty cold.
QuoteOriginally posted by r.spencer:
Until they quit kicking, makes it easier to cut up
:biglaugh:
Growing up in northern WV, we typically would hang ours in a semi-protected basement sellar for a few days, but that was more dependent on time available to process than it was trying to "age" the meat.
Like some have mentioned on here - I won't hunt if I don't have time to at least quarter the deer right away (unless it's very cold) which is not usually the case here in NC. I take a great deal of care when butchering my venison and packaging it, and even when marinating or cooking it. I've eaten supposed "aged" deer and I can't tell a difference. My goal is to the get the deer processed and in the freezer ready to eat as quickly as possible - however quick or long that takes varies with each deer and situation.
For those that are interested in the way I wet age. first and foremost get deer gutted and cooled as soon as you can. I debone all meat and separate the large muscle groups in hind quarters. Remove all silver skin and fat. I usually do not age inside loins,they are usually cooked in a day or two. I will cut back straps in half on bigger deer. I place meat in 2 gallon storage or freezer bags and roll bag up to remove the air. You need to drain blood out of bag and rinse meat off with in the first two days,after that every 3-4 days. The blood will stink, you do not want your meat marinating in blood. I typically age from two-three weeks at 35-37 degrees. Folks if you are willing to give this method a try,you will not be disappointed. I have hung deer in walk in coolers and for years put meat in cooler with ice on top. For ME this way has yielded the best tasting and the most tender venison I have ever enjoyed. Side note my neighbor had a 600 lb cow get out and got hit by a car. We cleaned him like a deer and did not age the beef. It was NOT good at all. When you cut aged venison for the first time you will notice it and when you chew it the days of getting meat fibers between your teeth are over. I typically grill most of my cuts, since aging this way the crock pot has not seen as much action. thanks Craig
QuoteOriginally posted by 30coupe:
QuoteOriginally posted by old_goat2:
Into the freezer as fast as possible and everybody that eats my deer are amazed at how good it tastes!
X2 :thumbsup: [/b]
X3 I like to wash out the cavity with cold water as soon as possible, let it drain, then get it cut up and processed as soon as possible...no more than one day and on ice while waiting if it's above 40 degrees. From old bucks to young deer...all have tasted great and have been tender.
Thanks Craig.
5 to 7 days - depends on temps!
I try to get the qtrs in the fridge as soon as possible. And then, process as soon as possible, so I can go back to my hunting. I have never "aged" deer in my 40+ years of hunting. Usually, when people eat my venison dishes, they can't believe it's venison. I believe its more important how the deer is handled in the field than the ageing of the meat.
killed one on new years eve and just cut it up tonight. had to put two 100 watt bulbs under it and wrap it in a space blanket to keep it from freezing solid. Good looking meat.
Probably the best is to get the meat cooled down as quickly as possible, in SC its usually hot so quarter it up put into large plastic bag and surround with ice until I can get it to a controlled cooler to hang. Aged one week done this way is the best venison I have had. I have tried aging in a ice cooler but its not the same for me.
We hang ours in our walk-in cooler for a week to 10 days. We also leave the hide on as the meat doesn't dry out as much.