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Deer hang over night


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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.

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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,

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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. 

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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. 

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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.

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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?

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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. 

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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.

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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. 

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