Deer hang over night

[Buck619 21]

Would you guys leave a deer hang overnight when the temps are gonna be at 50 degree. I was going to put a bag of ice in the cavity and leave it hang till tomorrow morning.

 

 

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[megavites 1,617]

no, if you must, ice cavity and put couple bags of ice against backstraps and hams. Wrap in tarp and heavy blanket to keep cool until you can get it to a butcher.

[bushden 2,690]

Below 50 DEGREES is the drop dead temp for keeping over night and cavity must be open to cool. I know some may say no but I have hung deer just under 50 and they keep just fine, but once temps start hitting 50 or higher NO GO.  It will have to be iced. Tonights temps are going to be above 50 so you will need to ice it.

[Buck619 21]

Thanks guys. I did ice down the cavity, back and hams. Hoping all is good.


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[Buck154 13,263]

5 hours ago, Buck619 said:

Thanks guys. I did ice down the cavity, back and hams. Hoping all is good.


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It should be fine as long as there is ice in it

[jerseyhunter 408]

Hanging Time

 

65-70 degrees   24-36 hours

50 degrees        3-4 days

35-40 degrees   7-10 days

 

 

I took these from a hunting  book on butchering.  I deducted  some hours to a couple days from the book to be on the safe side.

 

   I’ve been following these guidelines for over 20 years as I do all my own butchering,

[jerseyhunter 408]

I also encase in a cheese cloth  bag to keep the ticks in and the flies out.

[archer36 3,257]

1 hour ago, jerseyhunter said:

Hanging Time

 

65-70 degrees   24-36 hours

50 degrees        3-4 days

35-40 degrees   7-10 days

 

 

I took these from a hunting  book on butchering.  I deducted  some hours to a couple days from the book to be on the safe side.

 

   I’ve been following these guidelines for over 20 years as I do all my own butchering,

Agree but it doesn't hurt to pack carcass cavity and between hams in ice above 50 degrees. 

[Hitemnasty 558]

I think a lot of guys over think hanging deer in warmer temps. I’ve never butchered a deer without hanging at least 3-4 days no matter what temp. Never had meat go bad either. Meat doesn’t just go bad overnight, ever see the food markets in other countries?  I pack it with ice and wrap it up in heavy blankets, with the fur and the blankets it acts as a cooler. 

[Lunatic 16,948]

15 minutes ago, Hitemnasty said:

I think a lot of guys over think hanging deer in warmer temps. I’ve never butchered a deer without hanging at least 3-4 days no matter what temp. Never had meat go bad either. Meat doesn’t just go bad overnight, ever see the food markets in other countries?  I pack it with ice and wrap it up in heavy blankets, with the fur and the blankets it acts as a cooler. 

I would not think twice hanging it overnight with no ice in the 50s.

[Lunatic 16,948]

27 minutes ago, Hitemnasty said:

I think a lot of guys over think hanging deer in warmer temps. I’ve never butchered a deer without hanging at least 3-4 days no matter what temp. Never had meat go bad either. Meat doesn’t just go bad overnight, ever see the food markets in other countries?  I pack it with ice and wrap it up in heavy blankets, with the fur and the blankets it acts as a cooler. 

BTW your post is little confusing. You say no problem hanging for 3-4 days no matter what temps and then you say you apply ice. You ice it for 3-4 days?

[Hitemnasty 558]

1 hour ago, Lunatic said:

BTW your post is little confusing. You say no problem hanging for 3-4 days no matter what temps and then you say you apply ice. You ice it for 3-4 days?

Yea I guess it is a little. Yes I ice it the whole time. I’ll just swap the bags out or sometimes I have frozen jugs of water if it’s really warm. Other times I ice it down at first and being it’s wrapped I’ll check the temps inside to see if it needs more or not. 
 

It helps to have it in garage or insulated shed. At night when it’s cool open the door a little and shut it in the morning and try not to go in and out. That helps hold a steady cool temp even when the days are warm. 

[230jhp 769]

I have hung deer overnight in 50° temperature with no problem.

The ideal temperature for aging is between 35° and 39° .  When Jorge the butcher was in business he had a cooler regulated to that temperature. He hung everyone's deer in it for a few days. That made a real difference in taste and tenderness. I don't know of any other butchers that do that.

[hvnj 442]

2 minutes ago, 230jhp said:

I have hung deer overnight in 50° temperature with no problem.

The ideal temperature for aging is between 35° and 39° .  When Jorge the butcher was in business he had a cooler regulated to that temperature. He hung everyone's deer in it for a few days. That made a real difference in taste and tenderness. I don't know of any other butchers that do that.

Miss Jorge.  He made some great sausage. 

[NorthJerseyMike 261]

I keep a few frozen gallons of water in my chest freezer to make cavity icing a breeze.  Also, if I go hunting in warmer weather, I bring them in a cooler and then I can place them immediately in the cavity so the meat ices down on the ride home.