Thread: Te Puke ANZAC fallow

Originally Posted by Dead is better

No laughing ( I am new to this) - How long do you guys hang the meat before cutting it up? If you say 15 days and "once it's green" i'm going to laugh and spew at the same time

Depends entirly on the animal and time of year,where it lived and availability of feed.

Young animal on mainly grass putting on condition(mid spring to late summer-autumn ) 3-5 days is plenty.

If an animal is putting on condition even if a bit lean it will be better eating than one that has a bit of fat but has used most of it waiting for spring.
Beach forest deer taste more gamey and usually benifit from longer hanging.
A month after the roar stags are usually good eating as they pile on condition after the roar in preparation for winter proper.

A look at your animal when you gut/ look in mouth and eventually skin along with its habitat should tell you.

Nothing "needs" hanging more than ten days,if it does its sausages

GIBO! You didn't weight it! Never mind, I don't actually know how heavy a big fallow would weigh anyway. Looks pretty tasty though…..mmmmmmm

Originally Posted by Sniper

GIBO! You didn't weight it! Never mind, I don't actually know how heavy a big fallow would weigh anyway. Looks pretty tasty though…..mmmmmmm

Yop tasty but bit chewy, gona blame it on being medium instead of rare until proven otherwise.
Couldnt find the bloody scales in the 1 min i looked for them!

Originally Posted by Gibo

Thats sweet as. How long was it with him? Be about 3-4 months??

To tan a hide?! Takes a week, not months. Give Silver Fern Farms a call and find out what they'll do it for as a one off with their cattle hides. Might cost about the same but be quicker than 3 months