Thread: Hanging a carcass

Old rule of thumb ,Hang the animal so the scrag end of neck is 8 -10" above the floor.Leave it hang until the carcass relaxes when that happens the end on neck should almost touch the floor.If thats not possible freeze the various cuts & prior to being required thaw the put in fridge for 10 days or so. That ages the meat & it should be tender when cooked.I do it now with all my venison even if its been hung for a while.
Have a red to cut up tomorrow night that been hung since Saturday,18 month old hind.Should be good eater.

Originally Posted by Gibo

Toby. Hes saving for a 270

You must be wrong? I'm pretty sure @Toby is not gay

Originally Posted by BRADS

You must be wrong? I'm pretty sure @Toby is not gay

What were his words when he turned you down?

Originally Posted by Gibo

What were his words when he turned you down?

He said in a rather female voice I don't have a tikka 270 leave me alone

Originally Posted by BRADS

He said in a rather female voice I don't have a tikka 270 leave me alone

you make me so upset with your mean words

On a more serious note.
Ebf I leave mine hanging for a day or two depending on the time of year,
I killed this one last night and will chop up tomorrow night, I'd leave longer if I had a chiller

idek how to respond to this

interesting replies, tx guys

kiwi39 has pretty much converted me to the benefits of a bachelors gambrel, seeing brads pic just re-enforces how much the back wheels get stretched using a traditional setup. only gripe I have with the pelvic hook is the carcass rotates like a bloody spinning top while you are working on it. next one I have a cunning plan involving some bungy cord...

It's supposed two do that mate so do don't have two move
You can just hang from below the swivel

Originally Posted by BRADS

On a more serious note.
Ebf I leave mine hanging for a day or two depending on the time of year,
I killed this one last night and will chop up tomorrow night, I'd leave longer if I had a chiller

We need to have a little chat bro.

Hi,
Contrary to what most do, I had many occasions where I would eat my deer with out hanging it ,on the day it was shot or the following day ( usually that is eye fillets and back fillets) and with no issue what so ever about the flavour or chewiness. And my guests never complained either.

It would be interesting to do a blind test with two animals of the same age ,sex and same area to see what is the outcome.
Friwi

Originally Posted by kiwijames

We need to have a little chat bro.

Piss off I asked first!

That animal cut up ok.
Could only use some of the back wheels and straps.

Should have popped the ball joints when it was hanging up there.
I forgot.
Bullets don't normally bleed deer either. Except in your case.

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If it is a nice eating animal you will get away with it but if not...
You know well before it gets to the chiller if its a good eater , young, putting on condition not looseing it, unalarmed with a quick death.
putting on or looseing condition is often overlooked and in my opinion is one of the most if not the most important factor in how it eats.

Good animal 3 days is plenty.
not so good a week.
if it needs more than a week its sausages.

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Originally Posted by R93

Piss off I asked first!

That animal cut up ok.
Could only use some of the back wheels and straps.

Should have popped the ball joints when it was hanging up there.
I forgot.
Bullets don't normally bleed deer either. Except in your case.

Sent from my SM-G900F using Tapatalk

Aye? Did you do something unnatural to it on the ferry? That animal was kept pretty cold. It should not have bone taint.

Friction creates heat james. That sikas rump would be knackered by the time it made it to the west coast