[Redfish]

Whats the 411? I know its good... But what processes are in the works to make it good?

The main reason I ask this is because this weekend is opening for deer season and I usually like to let my deer hang for 2 days or so if the weather permits, like below 60* or so. But I dont think it will be that cold in Georgia this weekend. In the past when I let deer hang I can usually tell the difference when cutting it up, it seems to be a lot tenderer to cut and to taste. But how long should I let it hang for?

 

[bigo]

I asked a butcher that same question years ago and his response was would eat that steak you just bought if you knew it had sat out in 60 degree weather then eat it. He told me not to let a deer hang in anything above 40 degrees, below that you are probably all right. Every deer I have shot since then I have butchered when I get it home and let it soak in ice water till the water starts to clear alittle then wrap and freeze. This has worked well for me and seems to draw the blood out of the meat pretty good. I am sure some won't agree but that is just my opinion.

 

[Redfish]

Yeah I have let it soak in water from time to time, seems to help.

 

[bigo]

I know he also said that the freezer that they hang beef in is set at 38*.

 

[lildevil02]

I asked a butcher that same question years ago and his response was would eat that steak you just bought if you knew it had sat out in 60 degree weather then eat it. He told me not to let a deer hang in anything above 40 degrees, below that you are probably all right. Every deer I have shot since then I have butchered when I get it home and let it soak in ice water till the water starts to clear alittle then wrap and freeze. This has worked well for me and seems to draw the blood out of the meat pretty good. I am sure some won't agree but that is just my opinion.

Thats what my pops does.....meat has alway been tender. DEER NUGETS!!!!:bowfast:

 

[gregrob]

my deer has been hanging for 5 days

 

[Arisley]

Here in TX, I field dress and skin immediately and pack in ice. Get in home and hang it in one of our cold boxes wrapped in a tee shirt for a week. They are like 36*. You should see some of the employees when they walk into the cold box for a case of Bud and see this deer wearing a Tecate tee shirt hanging from the ceiling. All of our cold boxes have rings set in the ceilings.

 

[Redfish]

So are you saying I should invest in a walk in beer cooler for my house?

 

[Arisley]

No, get a part time job at a beer store. Much cheaper.

 

[Redfish]

who knows, I may not even see a deer this weekend... if thats the case ill just hunt some wabbits, there always in plenty supply. and very tasty

 

[THEDIESELMAN]

I let mime hang in a cold box for 10-14 days then i cut ot up for
jerky and what ever else i want but i eat the loens

 

[Diezel Dawg]

Deer isnt beef!!!! LOL, sorry guys, just had to do it

 

[Arisley]

It is when I pull it out of the freezer, and my wife asks whats for dinner.

And the tenderloins never get aged, they get cooked and ate within an hour or so after harvest.

 

[Redfish]

And the tenderloins never get aged, they get cooked and ate within an hour or so after harvest.

Yeah the tenderloins are usually what I eat first, If its a morning kill I like to saute the heart up for breakfast too, nothing beats the heart, not even the tenderloin when it comes to flavor.

 

[THEDIESELMAN]

Deer isnt beef!!!! LOL, sorry guys, just had to do it

I let beef hang in a cold box for 10-14 days just like deer meat.

 

[BDRUMMONDS]

Look here for a good article on dry aging beef. http://bbq.about.com/cs/beef/a/aa030301a.htm

as long as the dear is dressed and cleaned( read: dont cut the intestines or stomach) and then brought down to temp quickly, you should see good results form aging.
remember Venison does not have near as much fat and marble as beef so it will dry out quicker, last thing you want is jerky, before you even get the roasts and steaks cut.