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How Long To Hang A Deer Before Butchering? | Kempoo
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- Summary of article content: Articles about How Long To Hang A Deer Before Butchering? | Kempoo In warm weather – hang the meat for 48 hours and no more. Some hunters push it to three days but, is it worth the health risks? However, there’s … …
- Most searched keywords: Whether you are looking for How Long To Hang A Deer Before Butchering? | Kempoo In warm weather – hang the meat for 48 hours and no more. Some hunters push it to three days but, is it worth the health risks? However, there’s … How long should I hang my deer before cutting it up? The answer to that question is definitive: It depends.
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Why Do You Hang A Newly Killed Deer
What Temperature Is Right For Hanging A Deer
How Does Deer Hang Time Vary By Age
Should You Hang Your Deer Head-Up Or Down
Summary
3 thoughts on “How Long To Hang A Deer Before Butchering”
Maximum temp for hanging deer. – 24hourcampfire
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- Summary of article content: Articles about Maximum temp for hanging deer. – 24hourcampfire Even in the 60’s it’s ok for a couple days. If it tops 70, though, you need to get it on ice. There’s an old rule of thumb about how long you … …
- Most searched keywords: Whether you are looking for Maximum temp for hanging deer. – 24hourcampfire Even in the 60’s it’s ok for a couple days. If it tops 70, though, you need to get it on ice. There’s an old rule of thumb about how long you …
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How long can you let a deer hang? – HuntingNet.com Forums
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- Summary of article content: Articles about How long can you let a deer hang? – HuntingNet.com Forums As long as it gets into the 30s at night, an animal can be hung for a week or so, as long as it stays in the shade so it doesn’t warm up too … …
- Most searched keywords: Whether you are looking for How long can you let a deer hang? – HuntingNet.com Forums As long as it gets into the 30s at night, an animal can be hung for a week or so, as long as it stays in the shade so it doesn’t warm up too … How,long,can,you,let,deer,hang, How long can you let a deer hang?, vbulletin,jelsoft,forum,bbs,discussion,bulletin boardNortheast – How long can you let a deer hang? – What with the warm temps. we had the first week of deer season in PA., how long do you feel it is safe to let a deer hang before getting it to the butcher’s? I’ve heard as little as two hours, and heard that temps. up to 60 deg. for several days are O.K. I think these are
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How long do you let a freshly killed deer hang when the weather is warm? Archery is coming up and the weather is still hitting 7 –
Field and Stream Questions and Answers
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How long do you let a freshly killed deer hang when the weather is warm? Archery is coming up and the weather is still hitting 7 –
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Don’t let is set in 75 degree weather. You need to get it into a cooler as soon as possible. If it is shot in the evening and it will cool to 40 … … - Most searched keywords: Whether you are looking for
How long do you let a freshly killed deer hang when the weather is warm? Archery is coming up and the weather is still hitting 7 –
Field and Stream Questions and Answers
Don’t let is set in 75 degree weather. You need to get it into a cooler as soon as possible. If it is shot in the evening and it will cool to 40 … - Table of Contents:
How long do you let a freshly killed deer hang when the weather is warm Archery is coming up and the weather is still hitting 7
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How long do you let a freshly killed deer hang when the weather is warm? Archery is coming up and the weather is still hitting 7 –
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It’s Hot. You Shot a Deer. Now What?
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- Summary of article content: Articles about It’s Hot. You Shot a Deer. Now What? On a warm day, climb out of your stand and go look for a deer as soon as you can. The less time between shot and recovery, the less the meat … …
- Most searched keywords: Whether you are looking for It’s Hot. You Shot a Deer. Now What? On a warm day, climb out of your stand and go look for a deer as soon as you can. The less time between shot and recovery, the less the meat … To ensure quality meat and do right by your doe or buck, follow these guidelines
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How Long is Venison Safe in Warm Weather? – NDA
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- Summary of article content: Articles about How Long is Venison Safe in Warm Weather? – NDA And that’s even if the meat smells fine and is cooked well. “Smell is not always a good indicator,” sa Dr. Cutter. “E. coli and salmonella can … …
- Most searched keywords: Whether you are looking for How Long is Venison Safe in Warm Weather? – NDA And that’s even if the meat smells fine and is cooked well. “Smell is not always a good indicator,” sa Dr. Cutter. “E. coli and salmonella can …
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how long can a deer hang in warm weather
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- Summary of article content: Articles about how long can a deer hang in warm weather In very warm weather, it is important to register and process venison as soon as it is harvested. Venison will spoil if it hangs. …
- Most searched keywords: Whether you are looking for how long can a deer hang in warm weather In very warm weather, it is important to register and process venison as soon as it is harvested. Venison will spoil if it hangs.
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How Long To Hang A Deer Before Butchering?
No one wants to eat rotten meat.
On the flip side, no one wants to chew on shoe leather, either.
So to avoid those two extremes, the question successful deer hunters face shortly after putting away their rifle or crossbow is: How long should I leave my deer hanging before cutting it up?
The answer to that question is non-definitive: It depends.
On average, five to seven days is the ideal length of time to let the meat age.
An aging process of five to seven days will allow the meat time to cool, move past rigor mortis, and let collagen begin to break down.
This will result in meat that is both tender and flavorful.
But there are several factors that will affect this equation.
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Why Do You Hang A Newly Killed Deer?
The purpose of hanging a dressed deer is to allow the carcass to cool and the meat to age, increasing both the tenderness and the flavor of the venison.
Soon after the death, the deer will go into rigor mortis, where the muscles will contract and stiffen. This period can last from 12 to 24 hours and is the absolute worst time to butcher your deer.
If you cut up and freeze the meat before the rigor mortis phase is completed you will end up with a type of steak that is slightly more tender than belt leather.
After the muscles loosen from rigor mortis, natural enzymes will begin to slowly break down the collagen between the long muscle cells of the meat.
More collagen means tougher meat. Young animals have less collagen in their muscles, which is why they are more tender than older deer.
Extending the hang time on older animals will give more time for the enzymes to do their work, and roll back some of the toughness that comes with age.
What Temperature Is Right For Hanging A Deer?
Temperature plays a huge role in where and how long you should hang your deer.
There is a temperature sweet spot where it is warm enough to keep the meat from freezing, but still cold enough to inhibit bacteria growth. The range of 34-37 degrees Fahrenheit is ideal.
If you go much colder than 34 you will freeze the meat and wreck the tenderness.
Where I live in Maine the temps can vary significantly during deer season from year to year, and frequently we have snow on the ground and below freezing weather at night.
When that happens hanging the deer in your barn or garage can be enough to shield it from the cold while it ages.
As the temperature moves up towards 40 degrees things change. On the plus side, the collagen breaks down faster, shortening the required hang time.
But if the temperature gets too warm – say above 45 – you risk the possibility of spoilage if it hangs too long.
By the upper 40’s your best bet is to let it hang for 24 hours to get past rigor mortis and then process it for the freezer.
It is important to note that we are talking about the meat temperature – not just the temperature of the air around it.
Using a meat thermometer (preferably digital) is a good way to monitor things if you are hanging your deer for longer periods.
If you hunt deer in a warmer climate – say one of the southern states – then hanging the meat outside won’t be an option at all.
The best-case scenario then is to have access to a walk-in cooler where you can control the temperature and age the meat properly.
Since most of us don’t have that a spare fridge can work if you quarter the animal.
When that isn’t a possibility the other alternative is to skin the deer at the same time as you dress it, cut the meat off the bones, and store them in a cooler to age it that way.
If there is a temporary increase in the temperature, you can also put a bag of ice in the body cavity of the deer and wrap the carcass in some sort of a blanket. The blanket will help the meat and the ice to preserve their coolness to an extent.
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How Does Deer Hang Time Vary By Age?
If you shot a yearling buck or a doe – congratulations, you are in for some good eating.
These animals are typically the most tender and don’t require a long hang time. Just keep them hanging for 2-4 days to get past the rigor mortis stage, and then have them processed.
A buck that has moved into middle age – say 2 to 4 years old – will be better if you can let it hang anywhere from 5-8 days.
This will give the enzymes plenty of time to work at dissolving that collagen and tenderizing your meat. Again, that is 5 to 8 days in the ideal temperature range.
Deer older than that will benefit from an extended hang. There is nothing wrong with hanging an older deer for 10-12 days, assuming you can control the temperature.
A proper hang can make an older deer as tender as a young one, and give it a more flavorful taste.
Should You Hang Your Deer Head-Up Or Down?
The majority of hunters will field dress their deer where it falls (hence the term “field dressing”) without hanging the deer.
That isn’t the easiest way to do it – when the deer is suspended head up on the meat pole, showing off its antlers in all their glory while dressed, gravity is a great help in getting the innards out.
But the ease of cleaning it while hanging is usually weighed against dragging out a deer filled with guts, and comes out the loser almost every time.
Most hunters will put up with a little extra digging around in a chest cavity to save their back.
But when it comes to hanging the deer to cool and age the meat, head down may be the better option.
Everyone knows that heat rises, and a heads-up deer has a natural cavity to catch that heat. That can pose a problem, especially if you are dealing with warmer than ideal temps.
Hanging the animal by its hind legs puts the wide-open end at the top for a faster cool.
Skinning the deer will also accelerate the cooling process, as removing the outer layer makes it easier for the heat to escape.
Summary
When it comes improving venison quality, knowing how long to hang a deer (or other big game for that matter) is vital.
Sometimes, temperatures are not ideally suited for hanging deer, and the deer meat can deteriorate rapidly. Therefore knowing what to do ASAP is vital if you want the best venison.
Here’s three more tips to help you:
If you don’t want the backstraps and tenderloins to dry up on your meat and form a hard membrane around it, you should remove them right away – in 24 hours at most. If you don’t, they will make processing the meat after its hanging time a bit more difficult.
When it is cold – make sure your deer doesn’t freeze in a state of rigor mortis. Ideally, keep the deer thaw-free for 24 hours.
– make sure your deer doesn’t freeze in a state of rigor mortis. Ideally, keep the deer thaw-free for 24 hours. In warm weather – hang the meat for 48 hours and no more. Some hunters push it to three days but, is it worth the health risks?
However, there’s lots of factors to consider. On average, hang your deer for 5 – 8 days. If you have never tried aging your deer meat after a hunt, you have never really tasted venison.
All that’s left to say is: I hope your next deer hunting trip goes well.
Maximum temp for hanging deer.
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This time of year you might think cold shortening is a result of men joining the Polar Bear club but it is really something else. Cold shortening is the result of chilling a carcass too soon after slaughter. Most folks don’t realize the amount of things that need to take place right after evisceration to create the maximum amount of tenderness in meat.
First I’ll do my best to explain what cold shortening is without getting too technical. When an animal is slaughtered the system for transporting oxygen to the cells shuts down, obviously. This causes pumps that move adenosine triphosphate (ATP) to shut down and allow calcium ions to
bind up proteins, all at the cellular level. This is part of the process of rigor mortis. If the carcass is chilled too fast, this condition is magnified, resulting in muscle contraction that shortens muscle fibers, making the meat tougher. Think about it, when you get cold you shiver and your muscles tighten up. Its not exactly like that but sort of. Also, there are natural enzymes that kick in after slaughter to break down and loosen muscle fibers but a cold shortened muscle will remain tougher and never achieve the tenderness levels of a properly chilled carcass. Hanging a carcass allows for some muscles to be stretched which minimizes cold shortening for some muscles.
Preventing cold shortening can present problems for a processor. To prevent it studies show that the fresh pre- rigor carcass ideally should be kept at a balmy cave like temperature of 60F 16C for about 10 – 16 hours. A large beef plant wants to move thousands of animals through each day can’t wait quite that long so many will speed up the process by applying electrical stimulation to the carcass. Zapping the fresh carcass depletes much of the glycogen energy that would allow cold shortening to happen. I saw this at a Cargill plant years ago. It was like “CLEAR” and bam, the whole side of beef twitched. Another trick is to add a calcium chloride solution into the carcass which increases the activity of the endogenous enzymes, the enzymes that break down meat when it is aged.
The old method of slow chilling was much more haphazard. If a carcass has a lot of exterior fat, a poor yield grade 4 or 5, the carcass will naturally chill slower, resulting in more tender meat. I can remember picking out hindquarters of beef with my dad in the markets on 14th street in NYC and he would always look for the extra fatty ones. They cost us more but the quality level was always much higher so we could charge accordingly. Plus we would buy an old bull carcass for lean beef to mix in the fat trims for our grind. That meat was tough like a shoe but perfect for grinding.
I recently talked with John Jamison from Jamison Farm in Latrobe PA and he confirmed the 16 hour rule for keeping a carcass warm for the first part after slaughter. The USDA allows him to keep the carcass at this warm temperature for longer than what is considered normal. He says the quality of the carcass is greatly increased. Most of his production is with lamb but he has experimented with lean grass-fed beef also, with great results. It is a delicate balance between tender meat and food born illness. If a processor wants to allow a carcass to chill slowly they need to be diligent in keeping the process as clean as possible.
Another factor that can effect cold shortening is the condition of the animal when it is alive. A calm animal that has had no food for 24hrs but not starved will be less likely to have the condition than an animal that is aggravated or stressed.
One other experiment has been done to change the muscle structures pre-rigor. We normally hang a carcass by the gambrel on the back leg. This stretches certain muscles guaranteeing they cannot develop cold shortening. But what if we hang the carcass in different positions? This would allow for the stretching of muscles typically allowed to shorten. This opens the door for small processors to do some custom things. It is very difficult for a large processor to change the way they hang carcasses because everything is geared to the chain speed and equipment used to break down everything.
A bit of history also. Farmers that slaughtered their own meats often did it in the fall when the temperatures would range from just above freezing to about 60F. An old timer that knew what they were doing would slaughter on a warm morning and hang the carcass for a few days in the barn with the temperature slowly lowering. Perfect condition for tenderizing.
A friend of mine shot a deer this fall just when the weather turning a little warm. He typically hangs it for about a week before I cut it for him. He was worried about the warm temps and I told him to relax, he did and so did the muscle structure of his deer. It was one of the most tender wild caught meat I’ve ever worked with.
So as the temperature once again plummets this week keep in mind not to cold shorten, leave that to the polar bears.
How long can you let a deer hang?
RE: How long can you let a deer hang?
Common sense would be if its fairly warm out. Get it to your butcher asap, so he can get it into the meat locker. If thats not possible, then you need to pack the cavity with bags of ice, and keep it as cool as possible.
I personally butcher my own deer. During the warmer NY earlyarchery season. I hang my deer inside my garage. Ice packed inside the cavity. There’s only 1 shaded window to my garage, so itremains relatively cool. But even then I usually let it hang no more than a full day or two, before I began processingit. I just as soon get it done and in the freezer.
I’ve discussed hanging time periods with a local butcher before, and heclaims if the temps are 40 degree’s or less you can hang a deer for as long as 2wks. He recommends skinning the deer, and it allows the meat to cure real well. But he also warned the outter edge of the meat will become dry, and have to be trimmed off.
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