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Post by freedomrules3 on Dec 16, 2005 0:36:41 GMT -5
does anyone besides me if possible hang their deer for a few days to let it bleed out or age so to speak. i just did this with the doe i shot saturday, mostly because i plan on grinding it all into bacon burger  . my uncle was a butcher and always did this but had a walk-in. i do try and let them hang if the weather is cold enough like recently. it got above freezing today so i went ahead and cut it up. now i gotta grind it up with some applewood smoked bacon and it should be gooood !!  |
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davep
8 Pointer
Posts: 81 
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Post by davep on Dec 16, 2005 7:48:54 GMT -5
I used to let them hang a few days years ago,if the weather permitted.Haven't bothered in the last 20 years or so.Now,I peel them while they're still warm,if I can,then quarter them.Once they parts have chilled(if temps allow),I'll pack them in ice,or a spare fridge.If temp is warm,I'll set them in a few spare freezers for a few hours,then into the cooler.I KNOW you SHOULD let them hang/chill until rigor mortis passes,before you commence to cutting,bnut I don't and honestly don't see much difference in taste/tenderness,etc.
The thinking is,if a when a deer stiffers (rigor mortis) the muscles contract in the usual fashion,against the tendons/bone attachment.When rigor passes,muscles relax.IF you cut before this occurs,muscles contracts and can't relax,resulting in tougher meat.I don't really believe it,at least to any really noticeable extent.I've had old,grizzled,run down bucks that were as tender as can be,and tough does.
My brother built a walkin,and does hang them for a few days.Sometimes.Othertimes,he gets right to the knifework.Heard of a guy on another site who uses one of the glass,upright coke display racks/chillers to hang his deer.Haven';t come across one cheap enough to suit me yeat,but MAY try it.Or,maybe not.Prety happy with the results as I currently do things.Dave
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Post by hatracked on Dec 16, 2005 8:09:49 GMT -5
I dont get many chances to hang deer for extended periods, itsa too warm here. I have hung them in coolers and it doesnt seem to make much difference.I tyhink aging is more suitable to marbled meats like beef than lean meats. I get more result in super tasting tender venison by paying attention to the cuts I use , trimming the blue skin off , and cooking properly.
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Post by ncboman on Dec 16, 2005 8:26:25 GMT -5
Years ago my Dad and his best friend built a real nice juniper walkin cooler so we use to age the deer, usually hanging them thru the week and taking them down on Sunday mornings. When Dad died, he left the cooler to his friend so for the past 20 years I've been taking the deer down without the ageing the meat.
Like Dave, I never could tell any difference in the quality of the meat and deer are a lot easier to skin and work with when they are freshly killed. That's the reason I never built another cooler. Other than convienence, I never could see a benefit.
Another item worth mentioning is the cost of operating a cooler isn't cheap. Seemed like we had to have the cooling unit worked on or serviced every year and it weren't cheap.
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Post by Twanger on Dec 16, 2005 9:27:25 GMT -5
It's mostly a matter of convenience - hanging it in a cooler. I like to wait until they are through rigor-mortis (24 hours) but after that, it's only hanging if I havn't had the chance to cut it up yet. I've got a hook-up with a local hunt club - they let me hang deer in their walk-in. I usually give them sausage & sometimes a whole deer for the consideration. They got doe #3 this year, and she was big.
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Post by Buckfever on Dec 16, 2005 21:30:44 GMT -5
I cut them up as soon as I can, usually the same day. I used to let them hang and found no difference that I could tell.
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Post by eshoremd on Dec 16, 2005 22:17:17 GMT -5
ok. this is digusting but..... talked to my buddy who is a pro butcher/meat cutter. he says most high dollar companies that age meat age it it room temp. for 2-3days. scrape off the mold/bad meat and then package the rest. i have seen this in videos and tv shows and it is how its done. this was beef and not deer meat but im wondering if it would be worth the try.
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Post by ncboman on Dec 16, 2005 23:43:36 GMT -5
your buddy shot you a line of crap. The 'high dollar' butchers age beef at between 37 and 39 degrees for varying amounts of time depending. Some steakhouses and saloons in Ft Worth are world famous for grain fed and aged beef steaks. Best I ever ate.  www.cattlemenssteakhouse.com/ |
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. my uncle was a butcher and always did this but had a walk-in. i do try and let them hang if the weather is cold enough like recently. it got above freezing today so i went ahead and cut it up. now i gotta grind it up with some applewood smoked bacon and it should be gooood !! 
