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Thread: Hanging up venison.

  1. #31
    Join Date
    Mar 2018
    Although.... I would love an old coke fridge setup

  2. #32
    Member rugerman's Avatar
    Join Date
    Apr 2012
    What I do with sheep during summer, before I get it into the work chiller the next day is, freeze a few 2 litre coke bottles full of water, and hang them on string in the body cavity and next to the back legs and wrap the whole thing up in a bed sheet. Helps to cool down quickly and if overnight temp is in the double figures the meat doesn't look too happy in the morning without chilling.
    Trout, Moa Hunter, 223nut and 1 others like this.

  3. #33
    Join Date
    Mar 2012
    Naracoorte South Australia/From South Canterbury
    I deal with higher temperatures most of the time here in South Australia and bastard flies. I get the skin off as soon as possible and hang for a short period in a meat bag then break down and into the fridge for 5 to 7 days it doesn't get very crusty at all. Gets difficult to get them on the chill quick enough in February when temperatures are getting near 40

    Sent from my SM-A515F using Tapatalk
    Trout and Moa Hunter like this.

  4. #34
    Join Date
    Oct 2013
    Here's an interesting take on ageing meat. I'm not sure if I saw this shared on here or somewhere else. Basically in this system they work towards a minimum of 40 degree day grades. if at 10C then 40/10 = 4 days. If at 4C then 40/4 = 10 days. I don't follow this myself but it's an interesting take on it
    Moa Hunter likes this.



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