how long do you let them hang?

[Blackfoot]

The University of Minnesota did a study of ageing deer and they had a long report on this and they determined that venison does NOT age and that it takes 8 hours to turn the muscel into meat and any longer than that the value of the meat goes south as in it starts to rot.

Ever since that report came out (maybe 10 years ago) I have buchered my deer the next day and the meat seems to have a better taste to it.

BTW the temperature of the meat must stay below 40 deg. F or you will have rotting meat on your hands and will not be safe to eat.

 

[Herb]

About 35 years ago South Dakota State University had a publication about venison. Their tests and recommendation said to age about 10 days at 40 degrees. I usually aged mine about a week with the hide on, if it was cold enough outside. Have a friend that does custom meat cutting and he ages all game with the hide off in his cooler, don't know how long, probably 3 or 4 days for deer. I have a degree in wildlife management from the U of Minnesota (also one in Sociology), haven't read their report, but had a friend that would skin and cut up his deer the same day he shot it. Made good meat.

 

[mark starr]

with speed goats 'antalope' you need to get the hide off as quick as you can. and get them cooled down I butcher as the weather dictates. If it is warm I do it the next day after the kill.If it is cold I let them hang.But never with the hide on they skin easy while warm. I know some folks who leave the hide on . But I don't like the taste of
spoiled meat.

 

[patch51]

I live down here in Texas so its warm most of the time.I let them hang as long as I can if the weather is cold enough.I shot one Monday and it was hanging until last night.

 

[Blue Smoke]

I've let them hang over night or cut them up same day.It just depends on weather and how much time I have.

Blue Smoke

 

[Protrucker]

I've tried it about every way already mentioned & what I've settled on is to hang them, skin them, quarter them(taking the back-straps & tenderloins off), put the parts into plastic bags, And refrigerate them ASAP. I have an old refrigerator that I use for this & I keep the temp turned down so that the meat almost freezes. Ice crystals form but it doesn't freeze solid. I will leave the meat in this condition for as long as it takes to get back to cutting it up.(within reason) I read quite some time ago that the action of the formation of ice crystals in the meat does as much for the tenderizing process as aging, but the risk of rotting is almost eliminated.
This way I don't have to stop hunting to process the meat or worry about having meat get ruined. It works for me. :thumbsup: