Thread: Hanging up venison.

Shot a yearling yesterday,hanging up the back legs skinned.Is there some method of stopping the outer flesh surface from going hardish,leathery.Id like to keep this for xmas day dinner without putting it in the freezer.Thanks for any helpfull answers.

Keep the skin on?

In short the only way would be to vac seal it, better to leave skin on when hanging in the chiller in my experience

Originally Posted by dannyb

In short the only way would be to vac seal it, better to leave skin on when hanging in the chiller in my experience

A proper chiller shouldnt dry out a carcass. Butchers generally have to have skin off and they are fine. Fridges will dry it out

Originally Posted by PerazziSC3

A proper chiller shouldnt dry out a carcass. Butchers generally have to have skin off and they are fine. Fridges will dry it out

Quite right, my bad we are using a coverted display/drinks fridge dunno bout the op, but for our application leaving the skin on gives the best result.

Wrap it in gladwrap.

move to a different climate ??

Wrap it in a sheet or pull a pillowcase up over it and tie it off, seems to slow the whole drying thing down, but still allows the meat to hang properly.

embrace the skin that forms...it seals in the goodies and helps keep out the badies....simple matter to trim it off before cooking/processing,its going to be mostly silverskin anyway...like the idea of gladwrap all the same if in chiller.

Just hanging in coldish back room.

Originally Posted by Trout

Just hanging in coldish back room.

If the venny is in a back room with no refrigeration or moisture reducing airflow I predict it will turn before Christmas and be lost.
If it was in a plastic tub in the fridge, sitting on a rack with some strips of wood holding the rack up high enough to get airflow I think it would make it.

watch out the the plurry flies bud.........they will be in like flynn given even half a chance.....sprinkle pepper liberally over it will help if one does sneak into room...Ive been known to spray mortien etc all around door and window joins and even place the timed spurter in room pointed away from meat....

Originally Posted by Micky Duck

watch out the the plurry flies bud.........they will be in like flynn given even half a chance.....sprinkle pepper liberally over it will help if one does sneak into room...Ive been known to spray mortien etc all around door and window joins and even place the timed spurter in room pointed away from meat....

Light wipe down with vinegar before salt and pepper application helps chases the buggers too.

As Micky said that dry skin keeps the baddys away and its just the thin guard muscles you will trim off when steaking anyway.

Thanks guys il just leave it as it is.