Thread: Deer Meat

G'day all i'd like to ask a question to find out how long is it best to hang a deer before cutting it up ie for best taste and texture I've never had anything to do with deer but I normally hang beef for 3days to 3weeks depending on the time I have and the age of the animal , hoping someone could shed some light on the subject for me as I may be up for my first deer hunt in the next month or so Thanks in advance

7 in chiller if you have - bit more if its a good dry cold atmoshher and not too moist from other bodies etc
No chiller - well as long as the elememts let you
Which be not long this time of year with wet weather especially
Hung one in cold shaded bush gut by a creek the other day - it was crawling in bullet exit holl with 6 hours
So a quick breakdown and into spare empty fridge

Use the forum search engine. There are plenty of past articles on this. Everyone is different, I don't leave mine more than 1 week others leave it up to 3 weeks or more.

A week in the chiller easy. I'd say treat is the same as beef.
Pretty confident your going to get a deer on your first trip ��.

I have a chiller and never hang any more then 7 days. when iam shooting meat animals i find it doesn't make a difference. Meat animals like yearlings, young stags not in the rut or young hinds. Cooling the meat as quick as possible makes the difference.

Overnight on the hook and break it down into bags (stops it from drying out) in the fridge for a week if it lasts that long (usually been eaten by then)

Originally Posted by 223nut

Overnight on the hook and break it down into bags (stops it from drying out) in the fridge for a week if it lasts that long (usually been eaten by then)

As we have no power and deff no chiller - body has to be broken down same day or after 1 overnighter.
If vaccumed and left 1 or 2 weeks in fridge - do you think (or know) that is aging the meat - or just might as well stick it straight in freezer if as in my case can't hang ?

Originally Posted by Sarvo

As we have no power and deff no chiller - body has to be broken down same day or after 1 overnighter.
If vaccumed and left 1 or 2 weeks in fridge - do you think (or know) that is aging the meat - or just might as well stick it straight in freezer if as in my case can't hang ?

It is ageing it. It’s called wet ageing as opposed to dry ageing.


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You could take it out of the vac seal after a week, pat it down vac seal it for another week then freeze


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http://www.wildandwhole.com/the-why-...ging-big-game/


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Originally Posted by HOO

You could take it out of the vac seal after a week, pat it down vac seal it for another week then freeze


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Interesting !!
Not hard to do either
Bags are bigger enough to cut open and reuse again too.
Will give that a try - makes good sence

Originally Posted by HOO

http://www.wildandwhole.com/the-why-...ging-big-game/


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Thank you for that
Be getting some serious researchng and looks like some g8 cooking tips and trys

http://www.wildandwhole.com/the-why-...ging-big-game/

I put in fridge at about 2 degrees, place on trays so the meats not in the blood that drips out, cover with a light cloth to stop drying out to much, and leave it in there 5-7 days . Younger animals about 5 days older ones 7 or even a bit more if its looking good. You can clean the drip trays part way through the process to keep things tidy.

Originally Posted by Sarvo

Thank you for that
Be getting some serious researchng and looks like some g8 cooking tips and trys

http://www.wildandwhole.com/the-why-...ging-big-game/

I’ve not tried it but read about it recently and it sounds like it stacks up ok. I don’t think you’ll ever beat dry ageing but it certainly gets close. Some venison I had recently I glad wrapped up real good and aged it in the fridge for a week then froze it. It was better than the day after it was harvested.


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But to be fair I’m no expert, I’ve yet to shoot my own deer to do it all myself. I’m going off the lessons of others


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