hanging deer

[ozzie]

that guys brochure then goes against what science has proven...venison is very similar to beef in that the enzymes do break down tenderizing the meat.

[brittman]

Once home remove the hide and cut the legs off.

[Alagnak]

+1 for DonBo's thoughts. A very reputable, large scale butcher in WC Minnesota I take my deer to has an actual brochure on proper handling and it says to get them the deer ASAP. Same story. Aging does not do anything for venison, the brochure says. It also offers tips like not to bring them quarters or trimmings in garbage bags because the bags leave nasty oils on the meat.

LOL No shizz that's what he says. Because he makes his living by you brining it there ASAP :-)

[nonteepical]

Whose the reputable meat cutter. Just curious.

[raymondk]

I don't hang my pheasants til the guts drop out like the experts say. I have heard it both ways with deer most meat markets will butcher right away .

[pikestabber]

Butchers process right away because they are doing dozens and dozens of deer a day... They don't have space, time, or interest in hanging onto your meat a second longer than they need to... I get a kick out of some of my friends who say hanging meat makes no difference, but when asked what they didnt like better about aged deer admit they've never tried it! To each their own... I age deer because I've done it both ways and my eyes, teeth, and taste buds don't lie. It's superior in every way after hanging a week.

[leech~~]

I was told by a Butcher one time that aging Deer doesn't help because they are so lean and do not have the same fat type as a Cow which aging will help? I don't know? Just what he said.

[ozzie]

like I mentioned...read the internet and variouse studies that have been done have said scientificaly that aging a deer does make a difference in the tenderness of the meat.

[LABS4ME]

Here's a copy of scientific studies that shows it works. The problem is most guys cannot maintain the proper temps to age meat. If it freezes during the aging process you kill the enzymes and thus no aging... just a freeze-thaw cycle is all you accomplish. If the meat goes above 40 degrees you risk spoiling. Keeping it between 34-40 degrees for a week can be tough for anyone to pull off...

Here is the article from several Univ.:

Aging is the process of holding meat

carcasses or cuts at a temperature of 34 -

36° F degrees for 7-10 days to allow

enzymes to break down some of the

complex proteins in the meat. Aging

must be done before the venison is

frozen.

This process is not necessary if the meat is

to be ground for burger or sausage, but it

is reported to increase the flavor and

tenderness of the other cuts of venison.

If the outside temperature is below 40° F,

the deer may be aged outside. It is

preferable, however to use a well

ventilated, clean storage building which

is free from odors that might transfer to

the meat. This method is more likely to

keep dogs and other animals from disturbing the carcass.

Wrapping the carcass in a clean sheet or cheesecloth will also help keep the meat

free from foreign matter.

Be sure that the meat does not freeze during the aging process as this will toughen

the meat. Repeated freezing and thawing, such as freezing at night and thawing

during the day, will speed spoilage.

If the outside temperature is above 40° F, or rises above that temperature at any time

during the aging process, skin the deer, cut it into quarters, and continue the aging

process under refrigeration, either in the home refrigerator or a commercial

processor’s.

Aging is not recommended if the carcass has little or no fat on it as the meat will most

likely dry out during the aging process. Young animals will not need to be aged as

they will not have developed their muscles to the extent that an older deer will have.

Cut off as much of the fat as possible to reduce gamey flavor (other types of fat may

be added while grinding: up to 2 lbs. of beef fat to 10 lbs. of venison. Add up to one

ounce of sausage seasoning to 3lbs. of venison.

If game is shot during warm weather and not chilled rapidly, it should not be aged at

all, but go directly to processing

Resources:

Busboom, J., Raab, C., Sanchez, D., 2010. Big Game from Hunt to Home. A Pacific Northwest Extension Publication; Oregon State

University, University of Idaho, Washington State University; PNW 517

Jopp, L. (2004) Savor the Deer Hunt – Keep the Venison Safe. University of Minnesota Food Safety Education & Research

Reynolds, A.E., Christian, J.A. (2004). Venison from Field to Table: Getting the Most Out of Your Deer. http://www.ces.uga.edu/

Veronica Wilcox, WVU Extension Tyler County, 2011

Programs and activities offered by the West Virginia University Extension Service are available to all persons without regard to race, color, sex, disability, religion,

age, veteran status, political beliefs, sexual orientation, national origin, and marital or family status.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Director,

Cooperative Extension Service, West Virginia University. West Virginia University is governed by the Board of Trustees of the University System of West Virginia.

[leech~~]

like I mentioned...read the internet and variouse studies that have been done have said scientificaly that aging a deer does make a difference in the tenderness of the meat.

ozzie, thats why I put this disclaimer on the end of my post! Although it did state this in the study. "Aging is not recommended if the carcass has little or no fat on it as the meat will most likely dry out during the aging process." Which maybe what the butcher I talked to was referring too?

"I don't know? Just what he said."

[CANOPY SAM]

I'm compelled to post in this thread one last time in the hope that a few deer might be saved from the garbage today.

With temps rising well above 40+ degrees for most of the state this afternoon, and possibly over the next few days as well, I would recommend that anyone who still has deer hanging from last weekend you should get them all butchered and into the freezer today, or this evening.

I'll be skipping out on my church responsibilities this evening to make sure my "aged" venison gets cut and packaged and into the freezer before bedtime tonight. It should be perfect after a 5-day hang time with temps below 40 degrees. I'll shave a thin layer of meat from part of the deer and pinch it between my thumb and forefinger. If it squishes easily I know I've accomplished my goal. The meat will smell fresh, but not bloody fresh, and it will cut like butter. I can hardly wait for teriyaki marinated interior tenderloins on the grill tonight!

I think it should also be said in parting...many have quoted what the "professionals" say about aging deer. It's also been noted perhaps why they say these things.

First and foremost, someone who processes deer as a business will always tell you to bring the deer to them ASAP. That way they can control the environment the deer is kept in until it is butchered. This serves many purposes; to prevent the animal from spoiling, keeping the animal clean (as they have to keep their shop clean as well), but most importantly to them, it ensures that they will get paid the maximum amount they can charge for processing a complete carcass.

I'm not saying this is a bad thing at all. It's a good thing as they can ensure that they deliver the finest product they can with the material they are given, and enjoy maximum profits from their work. It's good business.

Think of it this way. If your car breaks down does your repair shop tell you to open the hood and start taking things apart BEFORE you bring the vehicle into them? Of course not. They want you to bring them the car immediately, so you don't make the problem any worse, and to make sure they capture your business.

We've had this same discussion in year's past, and it's a good topic to revisit each year. For the last 20 years I've processed all my own wild game. I purchased all the equipment to do everything from raw meat to finished product, and I make a LOT of different finished product. The cost of all this equipment was pretty high, but I figure it's paid for itself many times over again by not having to pay hundreds of dollars to a butcher shop each year.

I smoke various cuts of meat, fish, and birds. I make smoked venison summer sausage, brats, ring sausage, breakfast sausage, snack sticks, and jerky, amongst other things. I love doing this, and I love the fact that I can manage the whole process from start to finish with an animal that I cleanly killed, and maintained until my family enjoys the bounty.

Aging venison does work. When done carefully, under the right conditions, aged venison is super tender, tasty, and delectable. European hunting clubs, who have many hundreds of years of hunting tradition, and who place enormous intrinsic value on properly aged venison, have fine tuned this process to a science. They laugh at American's rush to get the fresh meat into the freezer.

Again, I don't mean to offend, or say anyone is wrong in their opinion or experience with this process. I only speak from my own experience, and from the knowledge I've gained from fine tuning this process myself. I'm also a small business owner, and I know where deer processing shops are coming from with their marketing efforts.

Now get out to the garage and get those animals processed, and truly enjoy a properly aged venison product. I can't wait!

[Pinusbanksiana]

I agree, aged venison is worth the time and effort.

[Kyle]

My 2 deer are in my garage. It stayed closed all day, and with the meat being very cold from the last 3 days, and with the hide still on I am confident the meat is still at the right temp for aging. I'm excited to cut them up this weekend and taste/see the difference!

[BLACKJACK]

I've never had a piece of venison that I didn't like, that wasn't tender - and I either butcher right away or take it to the butcher right away. Why take chance on a 'hanging/aging' process that might ruin an already good product??!!!!!

By the way, it was 50 degrees this afternoon when I walked to my deer stand....

The key to good venison is keep it clean, cool it down, AND DON'T OVERCOOK IT!!!!!!!

[eyeguy 54]

yes indeed, keep it clean. I make quite a bit of jerky and sometime friends will bring me some trimmings. hate it when I have to chuck most of it.

[delcecchi]

And the guy doing the processing doesn't want some improperly aged, half spoiled deer stinking up his shop and wrecking everything it comes in contact with.

He wants them nice and fresh. You get more edible meat that way also. Read about the high end steak joints that dry age beef for weeks and weeks. They end up with like half the weight they start with and that is starting with primals, not whole carcasses.

[leech~~]

The key to good venison is keep it clean, cool it down, AND DON'T OVERCOOK IT!!!!!!!

This reminds me of one of my first years deer hunting and I went to a friends deer camp with his dad there. I brought some deer from last year to share. I brought a little tenderizer hammer along. When I took it out to start cooking.

His old man said "What the He-ll kind of meat did you bring that you have to hit it with a hammer"

I've learned a lot since then but it still makes me laugh today.

[charliepete]

I do believe that hanging game makes a difference. It's essentially just controlled rotting. I don't believe the average backyard buckpole or garage is the best place to age anything. The temp is always varying there. I usually have a deer skinned and quartered within an hour of taking it. I let the quarters ride a few days in the beer fridge before I get to cutting the steaks out. The arguments against cutting a deer up and freezing them right away seems silly to me. If you want your steaks aged just take them out of the freezer, let them sit in the fridge for a week and then cook them up. I do think that some folks hang deer out of nothing more than laziness and would have better quality food on the table if they paid it a little more attention.

[eyeguy 54]

lunch today, not aged. very tender. very tasty. 2 1/2 year old buck. hang it if you feel you need to. don't if you don't. just enjoy your vitamin V

[Lunker]

I hang just for ease of working on it. But field dress, hang, skin, and butcher as soon as possible. My two cents.

[96trigger]

This thread had me paranoid about letting my deer hang. I shot it Tuesday morning and skinned it right away, it's been hanging in an enclosed, uninsulated shed since. I can tell you, I about froze my hands off cutting it up, even with temps above 40 degrees today and yesterday , it would have been just fine until this weekend when I was going to do it. Oh well, good job done.

[mainbutter]

Leaving a deer carcass hanging by a rope from a tree branch for a week exposed to the elements is not a good way to improve the quality of your meat.

It's not like anyone on these forums has a dedicated environmentally controlled room lined with blocks of exotic salts.

Aging red meat is kind of like putting a paint job on a car. If it's done right, it's great. If you try to do it with minimal effort, skill, and cost, you'll end up with a "paint job" that is just a dozen spray cans used unevenly across 3/4 of your vehicle. You don't want those same kinds of results with a hard earned deer you're going to be eating for a while.

[slimngrizzly]

Right or wrong... theres plenty of folks out there that are happy as can be with the "spray can paint job" and im sure theres just as many folks out there happy with their self-hung aged meat!

What doesn't kill you makes you stronger!

[Kyle]

I'll be starting to cut deer today. Checked the meat last night and it looks and smells great. Skin on, in an insulated garage since monday. Not sayin I'm sold yet, but I know the meat is not tainted or spoiled at all. I'll let you all know how it tastes after I grill some steaks this afternoon.

[ozzie]

I had a thermometer over my deer and on wednesday the thermometer hit 40 in the morning so I started quartering up and getting the back straps out and put them in the fridge until last night when i cut everything up. Meat looked and smelled great but I do agree that a good portion of meat is lost by letting it age. This was the first time I aged my deer so I will see how things taste if any difference at all. I do know that the cutting up of the meat was a little easier than doing it fresh. Things just came apart easier and with the exposed meat that was easy to fillet off. To each their own and I have done it both ways now and am waiting to see how the aged stuff tastes.