Here's a pic of this mornings doe. I wasn't in the stand for more than 1/2 hr, story will follow just can't now...to much to do.
Anywho I have a question about hanging. The doe's up in my garage right now. Below is a link to my local weather forecast. It's around -5 right now but warming up in the next few days. My question is can I leave her to hang for the week (I like to age my meat before I butcher it) or should I be planning on doing some butchering this Sunday?
it will be tough to butcher if it freezes solid....
My issue is that it is always either so warm as to concern me about spoilage, or too cold so that it will freeze like a rock. So I either take it to a processor where they will hang it is a walk-in fridge for a few days, or I just butcher it same day or next day.
I'm a little east of you and I got my buck on the 10th. I let him hang until the 16th before cutting him up.
I have always felt comfortable letting them hang if the "average" temp is not greater than 5 degrees C (which is about the temp of a commercial refrigerator that stores milk/eggs etc) during any 24 hour period when I have them hanging.
Now, looking at your forecast (and I'm pretty familiar with the Simcoe area), Sunday and Monday would leave me "uncomfortable".
If it was just one of the days maybe I would let it slide (maybe). As it is it looks like you are going to hit +6 about dinner time on Saturday and stay like that (or quite a bit warmer) all the way through until (at least) Monday night.
I'm not a butcher so can't give "professional" advice, but I would be cutting on Sunday....
Graham
Micro 340TD, 17" Gold Tip Ballistics (180 gr inserts) - 125 gr Iron Will/VPA/TOTA (504 grains total/21.6% FOC) @ 301 FPS
First off, I agree about the brace height. Your string needs to be twisted a turn or two to get your string off your bumpers. Second, my garage always stays at least a few degrees cooler than the outside. With a high of 6, you might be okay if it stays totally shaded, but Sunday is likely your best bet.
You don't want the meat to be a freeze and thaw thing.Just like you take a steak out of the freezer.You thaw it, cook and eat it.Ideal temps I think are like 35 degrees to hang deer.But not freeze it.Once it gets in the 45 degree area cut it up.As long as you cook it its not a problem.But deer meat if you cook a steak too much its tough.You can cook off bacteria but then you have shoe leather deer meat.One thing I usually do is wipe off my deer quarters with a cider vinegar soaked clean cloth.It does 2 things.Will take off some hair that may have gotten on it you can't see and kills bacteria.Deer meat is not beef.When in doubt cut it up or put it in a cooler with controlled temps.
Thanks for the advice, think I'll be cutting it up on Sunday. I know in the past with the group hunt we let 24hrs slide but 2 - 21/2 days is a little to much.
As far as brace height goes the picture is deceiving. The bow is tilted back a bit in the pic so you can't see but I'm about 1/8" off the bumpers, trust me, I'm checking it every shot...don't want to blow up a set of limbs.
Congrats!! on a nice doe.... Down here in the south We very seldom have that option to hang deer.... I usually cut them up quick and get them on ice... for a few days.. Keeping the drain plug open. And the ice dry, Works great for me...................
Last edited by bubba on Sat Nov 22, 2014 11:21 am, edited 1 time in total.
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I've noticed zero difference in taste or tenderness after moving away from the hanging deer for a week or longer thing. Now I simply hang it up when I get home and butcher it whenever I have time, whether it's the next day or a few days later.
Cooling it ASAP, removing tainted meat, trimming all the fat, proper butchering, and cooking it properly are far more important than the hanging process.
Congrats on the doe! Great tender meat.
I have killed four doe so far and I get them to the processor within an hour getting the deer dressed and the hide off. Then hung in a walk in cooler for a week.
Leaving the deer with the hide on in my experience really seals in the strong venison game taste.
So far this has worked perfect for me. Hope this helps.
FWIW...
Genesis 27:3
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I skin mine asap, cut it the next day..after the meat 'sets up.' Hanging em is intended for the connective tissues to break down, has to be done under controlled conditions like 36 degrees. Wide temp variations just cause spoilage or freezing. Been doing it for yrs without issues, mostly with 'eatin deer' like the one in pic.
