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Re: Aging venison/ hanging time [Re: trap master] #7724044
11/22/22 07:44 AM
11/22/22 07:44 AM
Joined: Oct 2007
Posts: 266
North Central Kansas
O
Orlando Offline
trapper
Orlando  Offline
trapper
O

Joined: Oct 2007
Posts: 266
North Central Kansas
Depending on the temps, below 40 I'll hang a few days. If getting above 40, I usually bone it out and put in a cooler with ice for a few days. This year, I shot a buck on the 13th. Temps were in the upper 20s at night to mid 40s during the day. I hung it up in the shop (no heat), opened the doors at night, put a fan on it to move the cool air, skinned the second night, cut out the tenderloins and cut up on the 16th. I imagine I could have hung it longer. But, I don't like to chance it spoiling too much. And I dont like letting it dry out too much. (I should have cut out the tenderloins immediately but was pressed for time.) The loins and tenderloins will be grilled or fried. The rest has been cubed up and will be canned.
Would it make a difference to cut it up sooner or let it age more? I have no idea. But I did slap some loin steaks in the cast iron skillet last night...and they were Fantastic! My wife said they tasted just like beef.
I have hung a deer as long as a week before when it was cold enough. For me, I have had the best results when I process the deer myself. I will never take a deer to a processor again.
FWIW


Nature is reckless of the individual. Aldo Leupold.
Re: Aging venison/ hanging time [Re: trap master] #7724049
11/22/22 07:52 AM
11/22/22 07:52 AM
Joined: Dec 2013
Posts: 8,440
Northern MN
O
Osky Offline
trapper
Osky  Offline
trapper
O

Joined: Dec 2013
Posts: 8,440
Northern MN
Outside with the hide on 5at45. Five days when daytime temps reach about 45.

When itís ready cut immediately.

Osky


"A womans heart is the hardest rock the Almighty has put on this earth, and I can find no sign on it"

Jabless in Minnesota

www.SureDockusa.com
Re: Aging venison/ hanging time [Re: trap master] #7724108
11/22/22 09:01 AM
11/22/22 09:01 AM
Joined: Dec 2006
Posts: 259
south east lancaster co. PA.
T
TRAPPER TOM Offline
trapper
TRAPPER TOM  Offline
trapper
T

Joined: Dec 2006
Posts: 259
south east lancaster co. PA.
like 2 weeks if temp is controlled


PASS IT ON OR LOSE IT
Re: Aging venison/ hanging time [Re: trap master] #7724116
11/22/22 09:18 AM
11/22/22 09:18 AM
Joined: Dec 2006
Posts: 547
AK / ND
A
aknome Offline
trapper
aknome  Offline
trapper
A

Joined: Dec 2006
Posts: 547
AK / ND

Re: Aging venison/ hanging time [Re: trap master] #7724145
11/22/22 10:10 AM
11/22/22 10:10 AM
Joined: Sep 2012
Posts: 1,252
mi. u.p
grapestomper Offline
trapper
grapestomper  Offline
trapper

Joined: Sep 2012
Posts: 1,252
mi. u.p
At those temps 2 days tops

Re: Aging venison/ hanging time [Re: trap master] #7724155
11/22/22 10:25 AM
11/22/22 10:25 AM
Joined: Aug 2010
Posts: 9,417
Asheville, NC
C
charles Offline
trapper
charles  Offline
trapper
C

Joined: Aug 2010
Posts: 9,417
Asheville, NC
My club has a walk-in cooler from a refer truck. I hang every deer I kill, if even just overnight. Cuts so much easier when the meat is chilled all the way through, plus ice never comes in contact with the meat and the meat is not soaked.

I grind nearly all my deer into burger. A two-week hang time is ideal Anymore and the burger begins to get mushy (too tender).

For roast, I like three weeks or until the meat begins to feel tacky. At three weeks the meat will be very tender.

All our deer are hung with the hides off. Every carcass is thoroughly washed, which accelerates the cooling process. A big fan in the cooler is a must. Temp is around 40 degrees.

Re: Aging venison/ hanging time [Re: trap master] #7724167
11/22/22 10:39 AM
11/22/22 10:39 AM
Joined: Aug 2021
Posts: 1,473
Over there.
F
Flicker Shad Offline
trapper
Flicker Shad  Offline
trapper
F

Joined: Aug 2021
Posts: 1,473
Over there.
Aging venison ain't like beef in my opinion. I cut it up and put it away asap.

Re: Aging venison/ hanging time [Re: trap master] #7724185
11/22/22 11:20 AM
11/22/22 11:20 AM
Joined: May 2007
Posts: 2,516
Flint, Michigan
bhugo Offline
trapper
bhugo  Offline
trapper

Joined: May 2007
Posts: 2,516
Flint, Michigan
If youíre canning it, I would cut it immediately if I could. The only reason I age anything anymore is because I am pressed for timeÖ. I donít like letting deer hang above low 40ís for daytime high. That is hanging in the shade too. Really, I cut them up usually the next day anymore as long as itís cold enough to let it hang overnight. I never saw much difference in quality when I used to age them..


Member MTPCA, FTA and NTA
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