First deer in years!!!

[tacklejunkie]

Shot just at sun up this am on my property, 30-30 right through the chest, ran about 50 feet. As far as size goes let's just say at least it's a legal buck but I'm not out for antlers. Saw quite a few grouse out there, also. I'll try to post some pics later on when I can get the tools to do it

My question is do you guys skin out your deer before bringing it to the butchers? And how long should I let it hang and age in my garage before bringing it in?

[Vlasin]

Field-dress the animal on site (i leave the skin on), tage it and bring it to the butcher as soon as you can after the hunt. If you're done hunting now, I'd bring it in.

Pending temps. the deer will stay good for a couple days hung...if needed.

[mainbutter]

Yup same as above, Remove all the guts, leave the skin on. The last deer I took, I hosed out with cold water and patted the inside of the cavity dry with a few paper towels. Nice clean cavity, should make for excellent quality meat.

The only reason I'd skin is if I was going to quarter the deer myself.

[bogwalker]

Shot just at sun up this am on my property, 30-30 right through the chest, ran about 50 feet. As far as size goes let's just say at least it's a legal buck but I'm not out for antlers. Saw quite a few grouse out there, also. I'll try to post some pics later on when I can get the tools to do it

My question is do you guys skin out your deer before bringing it to the butchers? And how long should I let it hang and age in my garage before bringing it in?

Weather permitting I hang them with hide on about a week. I know others who hang them the entire season.

[DRH1175]

Great congrats! I am done after a day and a half in zone 1. What a disappointment! My Hunting buddy shot a very nice doe. While doing so hit a very small Button Buck so 2 deer. We hunt in Hunters choice so are done up there. I do have Muzzle Loader down here but hopes are not too high. Enjoy your deer. I havn't shot one in a couple years. Even bow hunting and Muzzle loading.

[ozzie]

deer meat doesn't age and tenderize like beef as they don't have the sam enzymes in them to break up or tenderize so the best thing to do is get it cool as quick as you can and then get the the butcher or start quartering up...we shot our Saturday and had them hanging and and the hides off that evening and then quartered them up sunday mid morning. I will grab a quarter and clean as the week goes

[bogwalker]

deer meat doesn't age and tenderize like beef as they don't have the sam enzymes in them to break up or tenderize so the best thing to do is get it cool as quick as you can and then get the the butcher or start quartering up...we shot our Saturday and had them hanging and and the hides off that evening and then quartered them up sunday mid morning. I will grab a quarter and clean as the week goes

Aging makes a big difference. Where do you get your information?

[LABS4ME]

Do a search...

You cannot age venison like beef. You CAN do it, but it will not age the same as beef ages. Ozzi is correct. Old timers all say you can 'age' it, but in actuallity you are not. Even if you could 'age' it, it would need to be done like beef in a controlled tempereature and humidity. aging happens in coolaers set at 36-38 degrees constant with humidity. If the carcass freezes, it is not 'aging'. and then bacteria grows when meat is above 40 and will actually begin 'rotting' the meat. Many times the gamier venison comes from those that are hanging.

Best to cut up wrap and freeze as quick as possible.

Good Luck!

Ken

[deerminator]

Ditto. One of the cardinal rules my processor, a well-known and respected meat center, puts into its venison processing brochure is get them the deer ASAP as venison should not be aged like beef. It does nothing for its taste. The brochure also warns against bringing in your trimmings in garbage bags as the oils within the cheap plastic do a nasty # on the meat.

[deerminator]

Also, where is this picture. We won't believe you until you post a picture, dangit. : )

[bogwalker]

huntingnet.com has a good article on this subject.

"Why Hang Deer/Age Meat."

[CANOPY SAM]

Not to highjack this thread...congrats on the deer TJ! But....

With all due respect, I will politely agree to disagree on the above statements on aging venison. A good processor would do the same. They'll store your game for several days in a chilled locker until time allows the meat to break down "age" and tenderize.

Aged venison, when done properly, is far more tender and tasty than an animal that's immediately packaged and frozen. This process has been followed and fine-tuned for thousands of years. The leaner the meat, the more important an "aging" time is required for fine quality product.

Many processors will tell you to get the animal to them ASAP 1) because they don't want people bringing in skanky carcasses, and 2) because they don't want you to bring it into anyone else! It's a very lucrative, seasonal business.

Again, congrats on the buck TJ! My daughter also tagged her first buck on Sunday night. She passed on mature does for 2 years before finally tagging a nice young 8-pointer. I also intend to post pics ASAP.

[LABS4ME]

I will go with the Mn Extension Service not an article on line. The info is easy to look up. I think you need to look into it further than an 'article' or recommendations of people you know. The UofM recommends cutting and freezing within 2-3 days. I'd say I average that. You do need to let the rigor mortis dissepate (24hrs) and then you can butcher and freeze or refridgerate. These would be sites that have labratories and study safe food handling.

As Canopy Sam said proper aging is done in walk in coolers and controlled temps... they all say hanging meat at home is not reccommended. Bacteria and rot begins at 40 degrees... not for me!

Good Luck!

Ken

[CANOPY SAM]

To also dovetail off of Labs post, if you actually read most of the on-line articles you'll see that aging venison is recommended far more often then not.

In truth, venison is very much like any other large, lean muscled animal, and the proteins within the meat break down essentially the same way as a prime beef, or other livestock. It just doesn't take as long because a beef is ten times larger, and thicker than a large deer.

[eyeguy 54]

been doing my own deer for 40 years. I put an arrow or bullet in them. skin in garage within a day usually. hang maybe a day if cool out. grab my fillet knife and I make steaks and trim, wrap the steaks in white freezer paper and in the freezer pronto. trimmings in gallon freezer bags, about 6-7 pounds and freeze if I want to save for grinding myself or to the brat maker if I want brats. cook the steaks right even on old musky buck and it's tender city. tried aging a couple in the past and noticed no big difference. so my recomendation if going to a butcher is get it there asap. enjoy :>) good tip on the no garbage bags for trimmings... use gallon baggies or bread bags.

[bogwalker]

How did the old timers ever manage to exist without experts?

[bogwalker]

How did the old timers ever manage to exist without experts?

Wait a minute! I am an old timer!

[Double D]

Somehow, when I drop a deer at the locker today and don't get it back until January, I don't think they are cutting it up right away. Right or wrong, a processor has to let them hang no matter what.

We go to a popular locker with good sausage, so we wait.

DD

[flipper]

Congrats on the deer tacklejunkie! Venison beats eating at Applebees anyday!