Hanging deer overnight

[Halftail]

Joe,
That is wild!!Got a freekin Big belly laugh out of that.I'm gonna save that picture.. :rotf:

 

[d.thomson]

taking out the bones alsotakes away the gammy tast also . the marow in the bones adds a strong flaver. we also try to hang the meat for at least a week, we ussual leve the hide on untill we are about to cut.

 

[Bountyhunter]

You are right Blackhand.

The fat does not break down. The Enzymes break down the muscle. I shot 2 last week, and since the temp was between 9 and 27 degrees, they are both waiting to be cut and bagged.

By the way, fellers, it is worth the price of one of those Food Saver sucking gadgets--the good heavy commercial one--to bag and vacuum pack your meat once you get it boned and cut the way you want it. NO freezer burn. We are using some venison that we sucked down 2 years ago and it is still good.

 

[rabjr]

Absolutely Bountyhunter. :thumbsup: We've used one for a few years now.

 

[bob1961]

By the way, fellers, it is worth the price of one of those Food Saver sucking gadgets

i wrap my venison in glad wrap tight and then freezer paper and i never got any freezer burn even after 9 month in the freezer :v ...........bob

 

[paulvallandigham]

If its below 35 degrees or so, YOU CAN get away leaving the hide on. But it has to be cold enough to get the meat down below 38 degrees quickly - 1-2 hours- to avoid spoilage. The deer's hide, and fat deposits on the loins, and between the shoulders will keep those areas of muscles warm for hours, even if the animal is field dressed, unless it is near or below freezing outside. I had a deer field dressed at 8 A.M. and finally got the hide off it at 4 P.M. The fat on the loins was still warm to the touch. The air temperatures made it to the high 40s that day. The delay in taking the hide off was due to having to take it to a deer check station, and a long carry out of the woods to wear a car could be brought to it to drive it to the station. The station was at the other end of the county, so a long slow trip over logging roads, and then back again to camp to get that hide off, and quarter the deer for transportation home.

 

[barebackjack]

Your absolutly right Paul. The first few hours are extremely important in reducing the remnants of the animals body heat.
If the animal was killed on an evening hunt, and you know the temp will fall at night, no worries, but for morning kills, you could run into problems, especially you southern boys.
One thing you can do (if you have the means) is to gut and immediatly flush out the chest cavity with lots of cold water. Cold water really saps alot of that body heat out of the carcass.
If you have a bad hit (paunch and guts) you should be washing them out anyway. I also always wash any liver blood out, if I hit the liver, they get treated just like a gutshot. Luckily, Ive only had to suffer through one gutshot animal in my hunting career.
Once you get the body heat dissipated youll be amazed what that carcass can sit through with no ill-effects.

On a side note, I had some buddies that went out antelope hunting, it was early september, daytime temps in the upper 70's. They hunted for four days, had two goats in the back of the suburban for three of those days in that heat (idiots never took em out). By the time they came home, those goats STUNK! Not bad, but you could tell.
But they claim it was the best goat they ever had. I just had to take their word for it.

Boone