hanging deer

[Kyle]

I cut up my two deer today. First off, what a great day to cut up deer. It was the perfect temp, not to warm not to cold for me or the meat.

I could definitely see the difference in the meat after letting it age for 5 days vs when I de-bone immediately after harvesting the animal. I did some reading as well, Rigormortis only lasts for 24 hours, so EVERYONE should be letting their deer hang for at least 24 hours to allow the muscles to release from the contracted state. I noticed the meat today was softer, and easier to remove from the carcass. It had no smell, and looked more tender. I put all of the meat into 2 totes and put them in my new(old) meat fridge. Tomorrow I will trim the meat, cut steaks, and start allocating pieces that will be made into sausage,hamburger,jerky/sticks. I plan to grill some steaks tomorrow evening to test the quality/taste.

I have treated this like an experiment. I'm keeping an objective attitude about this. So far, I have no reason to believe that aging the deer hurts the meat in any way IF kept at the proper temps. Tomorrow's taste test will allow me to conclude for all of you skeptics out there if aging the deer actually makes a difference in taste.

[walleye18]

look forward to the results when you grill....I never have hung the deer we take. Butcher them as soon as we can.

Keep us posted.

[PurpleFloyd]

I cut up my two deer today. First off, what a great day to cut up deer. It was the perfect temp, not to warm not to cold for me or the meat.

I could definitely see the difference in the meat after letting it age for 5 days vs when I de-bone immediately after harvesting the animal. I did some reading as well, Rigormortis only lasts for 24 hours, so EVERYONE should be letting their deer hang for at least 24 hours to allow the muscles to release from the contracted state. I noticed the meat today was softer, and easier to remove from the carcass. It had no smell, and looked more tender. I put all of the meat into 2 totes and put them in my new(old) meat fridge. Tomorrow I will trim the meat, cut steaks, and start allocating pieces that will be made into sausage,hamburger,jerky/sticks. I plan to grill some steaks tomorrow evening to test the quality/taste.

I have treated this like an experiment. I'm keeping an objective attitude about this. So far, I have no reason to believe that aging the deer hurts the meat in any way IF kept at the proper temps. Tomorrow's taste test will allow me to conclude for all of you skeptics out there if aging the deer actually makes a difference in taste.

I think the only honest, objective way to approach this is for you to give all of us a sample to taste test.

[eyeguy 54]

I agree, when is the grill firing up?

[Gordie]

I have butchered deer the same day as they were shot and have let them hang as long as two weeks. I have not noticed a taste difference at all they both taste great!

However it is easier to cut once it has been cooled down.

[sportfish]

This is what I just did , my group shot 5 deer last weekend and my wife shoot a nice 8 point last night . The 5 that hung all week smelled and looked bad ( to me anyways ) ! My wife's buck I skinned right away and hung over night didn't smell and the meat looked great ( like it came from meat market ) ! That's why I never take any of the meat from deer camp ! I shoot and take care of my own . Shot them ,skin them ,cut them up asp ! That my way

[CANOPY SAM]

So what happens to the 5 deer that look and smell bad? Have they been hanging outside all week?

[sportfish]

Yes they were hanging outside most off the week than moved to the garage , they got cut up and put in the freezer . The meat is still good but I like mine better

[Kyle]

Lol. If they've been hanging outside all week, of course they will smell and taste bad. I think your buddies need you to explain how it should be done.

I feel like people think meat should inherently taste good. Like if it feels cool outside the meat should be "OK". This is why many people don't like venison. They ate improperly cared for, and probably poorly prepared meat.

[leech~~]

What ever you do with letting deer hang for a while. Try and at least spray down the inside. If anyone in your party may have gut shot their deer you don't want to let that one hang to long before cleaning it out and cutting it up.

[Kyle]

Here is my conclusion and final statement about hanging deer:

I've never hung a deer in my life for more than 24 hours. After hanging 2 deer for 5 days this week I cut some steaks from the back straps of both a mature doe, and a mature buck(10 pointer, NICE buck ) and prepared them as follows:

6 1 inch cuts of venison backstrap

half cup of red wine

1/4 cup soy sauce

dash of garlic powder

Salt and pepper to taste

Marinated for 2 hours

seared over hot coals

cooked to medium rare indirectly

This is how I do all of my steaks, including beef. I don't mind a little gamey flavor, but wife will not have it. Even with a hint of gameness, my wife will not eat venison unless it's in the form of sausage or jerky. Tonight, I asked her to try these steaks and tell me what she thought. She put a hot off the grill piece in her mouth and said, "it tastes like beef". I almost didn't believe the words coming out of her mouth. Then I tried it. You know when people say, "if I didn't tell you it was venison you would have thought it was beef" line...Most guys just say that to make themselves feel good. I've done it too. Being completely humble and honest, this venison tasted just like beef. Even I was surprised. Tender, moist,flavorful it had everything you want in a cut of grilled meat!

The property I took these deer off of I've been hunting since I was 12 with a 5 year hiatus. Every year I have literally shot the deer, immediately climbed out of the stand, dressed the deer, took to my folks(15 minutes), hung, deboned, and put all meat into the refrigerator. This is the first deer I've ever hung, and the only time the deer has ever tasted like beef, with absolutely no gamey flavor, and all of the tenderness of a rib-eye beef steak.

To those of you who have never tried aging venison, and swear by the method of immediate processing...There's nothing wrong with that. But, if you have the means, or if the scenario is just right for hanging and aging venison, you really do not know what you are missing. I also can't help but feel that if you've tried it and couldn't tell the difference in taste, then it wasn't done right. It should taste like beef.

Having said this, I wouldn't expect the meat to taste like beef if you shoot your deer in the gut, or try to salvage blood shot meat from the wound area.

I'm sold.

[eyeguy 54]

I guess I would just buy beef if i wanted meat that tastes like beef.

[Kyle]

Why spend the money when you can have the joy of hunting the animal your self, and it's basically free? No contest.

[Alagnak]

Taking the extra steps to really take care of your meat just puts it over the top. Too bad there's people that still don't understand that. Oh well, their loss. Nothing better that well taken care of veni.

[Walleyehooker]

In most cases I think people are paying more for deer meat than beef unless they are hunting in their back yard.

I picked up my deer sticks today and asked the butcher about ageing deer. One thing he said was ageing beef is different because beef has more fat in the meat that breaks down when ageing where as deer meat is very lean and isn't the same. But if done PROPERLY in a CONTOLLED climate it can help some. He also said on warm years he turns away a lot of aged deer at his shop!!!!

[sportfish]

Kyle did you pull the hide off your deer ? Or leave it on for 5 days

[leech~~]

I picked up my deer sticks today and asked the butcher about ageing deer. One thing he said was ageing beef is different because beef has more fat in the meat that breaks down when ageing where as deer meat is very lean and isn't the same.

Huuum, must be that same dumb butcher I talked too! Posted a few pages back.

"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. "

[Eric Wettschreck]

6 1 inch cuts of venison backstrap

half cup of red wine

1/4 cup soy sauce

dash of garlic powder

Salt and pepper to taste

Marinated for 2 hours

seared over hot coals

cooked to medium rare indirectly

Sooooooooooo, what time is supper?????

[Kyle]

I left the skin on. People talk about taking the skin off, but when my grandpa used to talk about hanging deer he always said he left the hide on. He said it helped protect the meat from the elements, as well as help keep the meat cold if it warms up a little, and keep the meat from freezing if the temps drop a little. As far as the comments people have made about the hide giving the meat a bad taste or smell...I think that is made up hog wash. The meat is encased in layers of connective tissue that would act as a barrier to any stink the hide might give, which it doesnt. I'm not saying taking the hide off is a bad idea to cool the meat in warmer weather. It was 30 degrees when I shot my deer with the temps quickly falling to 12 degrees. I also had them laying on an aluminum trailer all night which definitely helps transfer heat energy out of the meat, and works better than simply letting the ambient temps remove the heat. Needless to say, the meat was cooled very quickly.

[eyeguy 54]

shot my first one in 1968 with a bow. Been butchering them ever since. Learned from mom and dad. I love red meat and eat way to much. I enjoy the fact that different animals taste different. For sure not free to hunt deer. But I will pay the price since I enjoy the hunt and the whole experience. Bought archery tag and management tag again this year. Then a gun tag. Have not gun hunted for a while. Bought doe scent, shells and other odds and ends. Butchered 3 so far this year right away and as good as always.(2 for me and one for a friend). But to each his own. So whatever you do, smile, as you enjoy tour vitamin V.

[Kyle]

Your right, it's not free. But it's way cheaper than buying beef. And tasty too!

[Scott K]

Your right, it's not free. But it's way cheaper than buying beef. And tasty too!

I am not sure I would say that its way cheaper. At least for all.

Lets see, I hunt in Wisconsin,

Out of state license, $160

Gas going there, and back, $200

Kids hunting license, $77

Ammo, say $20 including siting in the scopes

scents $30

$300 spending money that gets spent on various must have items during the 9 day hunt

That is just the basic yearly stuff, then when you add in, cost of land to hunt on, planting food plots, maintaining food plats, cost of gas for each trip to plant, and maintain the food plots, cost of guns for 2, building deer stands, purchasing portable deer stands, game cameras, time off work to go hunting, orange hunting clothes, etc... the list goes on and on.

Now that is just for Wisconsin rifle hunting. Then you have to add in Wisconsin bow hunting, MN bow hunting, archery equipment for 2 people, arrows, broadheads, etc..

It would be by far cheaper for me to just buy a full beef every year, but for me, it is my sanctuary, my peaceful area, my vacation.

[walleye18]

Scott K...your correct.

Buying beef is the way cheaper but like you and other, I need to get into the woods. Its in my soul to hunt and fish. Too passionate about the outdoors to not enjoy what the Lord gave us.

Plus...I have way too much $$ invested in hunting and fishing - at least my wife says I do....So I gotta use the stuff and get my enjoyment out of it.

My experiences outdoors are priceless.

[CANOPY SAM]

Kyle. Glad to hear that your "aging" went so well. I swear by it now.

I gotta eat a little crow here though. I hung my buck on Saturday last week, and butchered it on Wednesday night. After nearly a five day hang I have to honestly say it didn't age the way I expected it would, or the way I've had deer age in the past.

I can only attribute this to one thing. Last Sunday night it got really cold. Monday morning we had temps around 10 degrees, and by Tuesday morning we were at, or near zero degrees. The animal was hung in my garage, as I've always done in the past, and it didn't freeze, but may have come darn close over those few days. I imagine this extreme cold must have all but stopped the aging of the meat for 2-3 days in the middle of that 5 day stretch.

So yes, aging meat properly definitely requires pretty close attention to precise temps. I'd guess if one could keep the animal around 34-40 degrees for 5-8 days, you'd achieve optimal aging.

I'm sure there is some truth to the difference from beef to venison as well. I mean if you simply compare the average lifestyle of each animal, you can easily surmise which will be more tender table fare. Cow = extremely limited mobility and fed protein/carb rich diet designed for rapid growth and maximized fat vs. Deer = extreme daily aerobic activity fed nothing but lean, fat-free diet.

Anyway, the eldest son and I hung his doe on Thursday night, and I'll hope for temps that are conducive to a long hang time. The meat from my buck is fine, and the interior loins were amazingly tender and juicy the other night.

Kyle, I wouldn't expect all your aged deer to taste so much like beef, but there is a marked difference in flavor with a properly aged deer vs. an animal that is immediately butchered and frozen, and a huge difference in average tenderness of the meat. I immediately noticed an enormous difference in flavor between deer taken in NW Minnesota vs. deer taken in central NoDak. You can probably guess which one tastes more like farm raised beef.

[Kyle]

Scott and Walleye-

For you it might be cheaper to buy beef, but I highly doubt that's the case for most MN hunters. I drive 2.5 hours to hunt my land, so ya It's $100 in gas, plus my license fee's(resident). But all of my equipment has paid for itself many times over, and I stay at my folks'. From my standpoint, venison is way cheaper! At the same time, it is definitely a vacation for all of us, and that is priceless. For those of you that have more $ invested in your deer hunting vacation, I wouldn't even bother thinking about how much that 1 or 2 deer a year cost you. Just keep having fun!

Sam-

Good luck on your hanging Doe. I definitely don't expect anything when it comes to biological processes and weather. Next year, if I can even hang deer, the results will likely not be exactly the same. However, if the circumstances are just right, I will have a deer hanging in my garage with the skin on, at this time of year, every year for the rest of my life.