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Thread: Hanging up venison.

  1. #16
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    No flys can get in room,i just close up the ground floor kitchn early morning for cutting and packing deer.Room quiet chilled in warm weather.All my deers just get hung for a couple of days then cut up for the freezer,glad rapp to stop freezer burn seem to work for me.
    Micky Duck likes this.

  2. #17
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    Dont worry about it, I use a small beer fridge (not sure on litres) just managed to fit all 4 whitetail legs in it (backsteaks went elsewhere.....) 30mins after shooting. Skinned and cut 8bto muscle groups the next night then left sitting on the shelves 4-6days. Was a bit worried about the bottom going slimy but so far no ill effects
    Moa Hunter likes this.

  3. #18
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    During long sojourns in the bush we used to hang skinnedout legs 30 ft up trees near our base camps. This was high enough to dodge the blows. The hard outer rind that formed gave protection and the meat would last over a week, more in winter. Was alaway a meat supply hut to hut. If anything went off, it would be in a joint, but the green stuff could be cut away.
    Summer grass
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    the aftermath.

    Matsuo Basho.

  4. #19
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    I have beer fridge but in hunting season beer n bourbon better in fridge.
    Have a good xmas n newyear guys.
    dannyb likes this.

  5. #20
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    I too was a bit unsure about "aging" meat in a fridge to getbthe best flavour and tenderness from it. I shot my deer saturday morning, went straight into the chiller skin on for 24hours. Skinned it and broken the carcass into 4 legs, back steaks, tenderloins and a bag of trimmings. (Nice a fat this time of year) put meat in a chilly bin with ice for the 6 hour drive home. Got home and threw the meat in the spare fridge. Back straps on a rack not to sit wet. Legs and shoulder on a tea towl standing hoping the fat will harden up and muscles form a skin.
    Is my thinking safe of will i spoil meat if left too long?

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    Trout likes this.

  6. #21
    Full of shit Ryan_Songhurst's Avatar
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    I'd stand those legs up the other way, get plenty of airflow round the exposed muscle groups
    #375GANG....

  7. #22
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    Thanks ryan.
    I just went to flip them and they're looking good. Fat was hardening nicely, outter muscles forming a skin and you were right, the mucles sitting on the tea towl still fresh.
    Back steaks looking tasty!
    Ryan_Songhurst likes this.

  8. #23
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    Quote Originally Posted by Trout View Post
    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.
    Trout and rugerman like this.
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  9. #24
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    Hmm might use oven rack next on the shelves, had some last night nd froze the rest and was still fine, just under a week which is longer than i usually leave it
    Moa Hunter likes this.

  10. #25
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    the key to ageing any meat is airflow and making sure the chiller or fridge you are using stays at 4 deg or less stop everyone opening and closing the door . the best ones are the old fridges with the steel racks just put a tray or towel in the bottom to catch the blood, try not to leave them in bags or glad wrap they will go sticky, if the temp is right you should get 14 days easy and up to 21, if you are doing a few venny try find a large fridge like the ones they use for the drinks in a shop and pot rivet some angle in the top and put a couple of bars across to hang your venny off
    Trout, rugerman and Moa Hunter like this.

  11. #26
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    Just hang of a bit of rope,old uncle told me,air flow over all services best.2days like this seems to work.I do check it every few hours tho.This was shot 37.5 hrs ago,9.30pm Saturday night.Hunting mate got the other half.Put in freezer within ten minuts of glad rapp packs.
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    Moa Hunter likes this.

  12. #27
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    Just cut up leg into muscle sections,glad rapped and put in freezer.
    Gross weight of leg=9kgs
    Packed meat off boned leg=6kgs
    Back steak =1.43kgs
    Moa Hunter likes this.

  13. #28
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    So total 16.43 kgs which about what I get off an entire whitetail, small but tasty!

  14. #29
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    Quote Originally Posted by country cuts View Post
    the key to ageing any meat is airflow and making sure the chiller or fridge you are using stays at 4 deg or less stop everyone opening and closing the door . the best ones are the old fridges with the steel racks just put a tray or towel in the bottom to catch the blood, try not to leave them in bags or glad wrap they will go sticky, if the temp is right you should get 14 days easy and up to 21, if you are doing a few venny try find a large fridge like the ones they use for the drinks in a shop and pot rivet some angle in the top and put a couple of bars across to hang your venny off
    Airflow - yes.
    4 deg - yes.
    Wrap back steaks/eye fillets in glad wrap - yes (but leave the bottom 'open').
    Minimal disturbance - yes.
    Here's my set-up (usually hang for 7 - 8 days).

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    Including beers...

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  15. #30
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    I don't bother hanging it unless it's in the shed in winter (skin on and fan going).

    Let it "cool" after death then butcher and into vac bags in freezer.
    When I want it just leave to defrost in fridge for a couple days. Never been able to tell any difference from "properly hung" myself.

    The only exception is back straps and heart which I put on oven rack with glad wrap just laying lightly on it for 2-3 days before cooking.

    Figure the freezer causes the cells to burst so doing the same process with regards to tenderising but in a different way to (slow) decomp.

    All sorts of theory about cutting during rigor etc so I would do it rather quickly after getting home but it depends on how far away and how long you are still out for etc.

    Just my 2 though.

 

 

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