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Thread: Hanging up venison.

  1. #1
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    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.

  2. #2
    Member Chur Bay's Avatar
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    Keep the skin on?
    Tahr, veitnamcam, Pengy and 1 others like this.

  3. #3
    Member Brian's Avatar
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    Wrap it in gladwrap.
    nor-west, Micky Duck and takbok like this.

  4. #4
    Not even Banned ow dannyb's Avatar
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    In short the only way would be to vac seal it, better to leave skin on when hanging in the chiller in my experience
    Micky Duck likes this.
    #DANNYCENT

  5. #5
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    Quote Originally Posted by dannyb View Post
    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
    Moa Hunter and dannyb like this.

  6. #6
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    move to a different climate ??

  7. #7
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    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.

  8. #8
    Member Micky Duck's Avatar
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    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.

  9. #9
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    Just hanging in coldish back room.

  10. #10
    Member Micky Duck's Avatar
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    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....
    outlander likes this.

  11. #11
    Not even Banned ow dannyb's Avatar
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    Quote Originally Posted by PerazziSC3 View Post
    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.
    25 /08 IMP likes this.
    #DANNYCENT

  12. #12
    Almost literate. veitnamcam's Avatar
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    As Micky said that dry skin keeps the baddys away and its just the thin guard muscles you will trim off when steaking anyway.
    Woody and dannyb like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  13. #13
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    Thanks guys il just leave it as it is.

  14. #14
    Full of shit Ryan_Songhurst's Avatar
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    It doesn't bother me and as a matter of fact you will find quite a few who refer to the hardening of the outer layer of meat as the "rind" forming. I don't have a chiller but will generally try hang an animal for a day or two if the temperature allows, usually in our garage which is huge(can park 4 cars in it..) and has concrete floor, it's attached also so has insulated walls etc and never really gets warm even in summer. Then I'll seperate into muscle groups etc and take any meat for processing to butcher. ALWAYS defrost any meat slowly in the fridge and allow it to sit chilled for 3 or 4 days before eating.
    Jhon and dannyb like this.
    #375GANG....

  15. #15
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    Quote Originally Posted by Micky Duck View Post
    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.

 

 

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