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Thread: How long to hang a deer?

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  1. #1
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    How long to hang a deer?

    Hubby got a likely year old button buck and a mature doe. Both are hanging in the barn..it's in the 20s/30s today so all is well temp wise. One year we had to butcher immediately and that was some of the worst tasting venison ever. I'm guessing the little guy only needs a day or two but what about momma? a week? What do you do?
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  2. #2
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    As far as I know, as long as your temps stay below 45 degrees. You should be able to hang the deer for 5-7 days with no problem.

  3. #3
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    to age the meat, you mean?

    with temps in the 20s/30s, i typically butcher within 2-3 days. i like to get it done as soon as possibly anyway. i don't really see any difference in flavor in letting it hang any longer. its not like dry aging something for 30 days, etc... as far as i can tell, the real flavor of the meat has to do with the age of the deer, the sex of the deer (was it a buck killed during the rut), what it had been feeding on, and how much fat it had on it

  4. #4
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    Quote Originally Posted by not on the rug View Post
    to age the meat, you mean?

    with temps in the 20s/30s, i typically butcher within 2-3 days. i like to get it done as soon as possibly anyway. i don't really see any difference in flavor in letting it hang any longer. its not like dry aging something for 30 days, etc... as far as i can tell, the real flavor of the meat has to do with the age of the deer, the sex of the deer (was it a buck killed during the rut), what it had been feeding on, and how much fat it had on it
    Yeah, nothing nastier tasting than a fattened buck feeding on live oak acorns.
    Would I be putting a grain-feed cow on a fad diet if I took it out of the feedlot and put it on pasture eating the grass nature intended?

  5. #5
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    Here's an alternative: cut up the deer and pack it in ice for a week. Be sure to keep the water (melted ice) drained off. I got this from a friend who processes his own deer. The advantage, I think, is that the meet doesn't dry out and some of the blood will be drained off with the melting ice. It seems to get ride of any "gamey" tastes.
    Would I be putting a grain-feed cow on a fad diet if I took it out of the feedlot and put it on pasture eating the grass nature intended?

  6. #6
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    right def. dont want the meat to dry out too much either. Bucks taste gamier to me...but this little button buck might be lovely! We are in a wooded area but there is surrounding farmland.
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  7. #7
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    i hang mine till the meat goes a darker red. in the case of the last one i hung it overnight and the next day. then we cut it up into quarters as it isnt winter here. put it in a fridge for 3 days and then cut it all up. it was about a 3 yr old hind for reference. not huge amounts of fat as it was a fallow deer.

  8. #8
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    I have never heard of purposely letting a deer hang. I've heard of leaving one out overnight because you didn't want to butcher it in the dark but just to let it age? Never have I ever.
    If I just said LOL, I lied. Do or do not. There is no try.

  9. #9
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    With Beef, the ideal is 10 days. Some people actually leave it longer until it starts to get a very slight green sheen - makes it taste exceptionally good.
    No idea what the ideal period for deer is.
    The best tasting venison is if the deer was run heavily prior to being shot.

  10. #10
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    Quote Originally Posted by twa2w View Post
    The best tasting venison is if the deer was run heavily prior to being shot.
    completely and utterly false. in fact, the opposite is true

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