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Thread: Deer Meat

  1. #1
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    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

  2. #2
    Member Sarvo's Avatar
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    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
    tetawa and Ingrid 51 like this.

  3. #3
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    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.
    Puffin likes this.

  4. #4
    Member Chur Bay's Avatar
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    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 ��.

  5. #5
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    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.
    veitnamcam likes this.

  6. #6
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    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)
    bigbear likes this.

  7. #7
    Member Sarvo's Avatar
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    Quote Originally Posted by 223nut View Post
    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 ?

  8. #8
    HOO
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    Quote Originally Posted by Sarvo View Post
    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. Itís called wet ageing as opposed to dry ageing.


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  9. #9
    HOO
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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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  10. #10
    HOO
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    http://www.wildandwhole.com/the-why-...ging-big-game/


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  11. #11
    Member Sarvo's Avatar
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    Quote Originally Posted by HOO View Post
    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

  12. #12
    Member Sarvo's Avatar
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    Quote Originally Posted by HOO View Post
    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/

  13. #13
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    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.
    2post likes this.

  14. #14
    HOO
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    Quote Originally Posted by Sarvo View Post
    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/
    Iíve not tried it but read about it recently and it sounds like it stacks up ok. I donít think youíll 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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  15. #15
    HOO
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    But to be fair Iím no expert, Iíve yet to shoot my own deer to do it all myself. Iím going off the lessons of others


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