How long do you hang your meat?

[Hess]

Hey fellas,

Trying to gather a few opinions out of curiosity on how long y'all hang your meat.  I've been hanging mine until it's dark with occasional mold spots on it (lately 8-10 days).  Of course the later and colder it gets the more the 'growth' slows down but it is tender.  It hasn't been hitting more than 45' during the day in the garage and about 35' at night....seems perfect.  

Shoot straight,

EH

[joekeith]

I let it hang about 1 week.  That's enough for me, or for it.  

[Swamp Preacher]

I leave hide on and hang for up to two weeks in cooler. The meat is fantastic.

[WPAtrapper]

I skin and butcher mine within a few hours of killing it if possible. Am I the only one?  

[Stiks-n-Strings]

If I can I will leave it hang for up to a week if it is cool.

Got one hangin in the garage now and it's plenty cool for sure may cut it tomarrow or next weekend if the weather is gonna hold. He's only been hangin since last night.

Stiks

[Cookus]

Providing the weather is 40 degrees or higher, I butcher mine ASAP like WPAtrapper does.   Otherwise, I'll let the deer hang for a few (5) days.   Aging can also be done in an ice filled cooler... Put the ice in the bottom and put the meat on top of a wooden shelf with legs (this prevents the meat coming in contact with the melted ice water).   Check and replenish ice as needed for the aging period.  Make sure you drain the water off daily so that it does not touch the meat!

[John Scifres]

I cut 'em up and freeze right away and then age in the fridge for 10 days.

[ishiwannabe]

Totally depends on the temp.

[Don Armstrong]

Cut up and freeze, as soon as possible. Don

[elknutz]

Your talking after the week of riding around on the hood of my truck?  Skinned while still warm. Cut and wrapped asap.

[Huntschool]

1 week with it halved and wrapped in muslin or cheee cloth hung head down of course.  Been doin it this way since my father showed me and I am 65.

None of that funny taste.  Check out how the high grade beef guys do it.

[Hess]

I've been reading about some of the dry aged beef and lamb...impressive.  Very climate controlled and the meat loses a considerable amount of moisture but it intensifies the flavor.  

I can't wait until I build a walk in cooler someday.

[SS Snuffer]

The sooner it's in the freezer the better! It's not beef.

[Ssamac]

If the weather is cold enough, I'll hang it overnight. Butcher the next day. Otherwise I cut it up and freeze. I like it well enough like that. The locker hangs them in the cooler about 3 days before butchering. I honestly don't seem to be able to taste a difference in overnight or 3 days or so. If I butcher right away, I can taste a gamey taste.

sam

[Cottonwood]

Originally posted by WPAtrapper:
I skin and butcher mine within a few hours of killing it if possible. Am I the only one?    

Nope, do the same thing.

[Bob B.]

If weatehr allows, 7 - 10 days is the best.  At least 24 hours as that is about how long it takes to get disapate rigormortise.  i fit is warma dn I gotta get at it NOW, then I can it.

Bob.

[David Yukon]

From one day to two weeks, realy depends on the situation, like temperature etc!

[hitman]

I get mine dehided and in cooler as fast as possible. Never had any complaints about bad meat.

[KellyG]

I was taught 3-5 days. I had and uncle who would quarter it up and put it in iced water then salt like you would small game. He would change the water out a couple of times in a 24 hour period. I have wanted to try letting it hang until you get the mold but never brave enough.

[wingnut]

When I got too Texas, I saw that most here get it cleaned, skinned, boned and in an ice slurry ASAP.  It looked interesting and I've never had better venison. I drain off the water and add ice once a day for 4 days.  Then dry and cut and wrap.

Mike