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You hanging that deer?


growalot
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So I thought some of you would like a good read:

 

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Ok here is something from U of W seems to me if you can age at 50 degrees for several days a overnight at 60 can't be all that bad.

Aging Venison In Warm Weather
Publication Date: 11/16/2001
Author:Ken Barnett, Field Crops and Farm Management Agent for Marathon, Lincoln, and Langlade Counties
Reviewer: No Reviewer, None
With the warm weather of the past two days, I have received a number of calls inquiring how long hunters can safely "age" their bagged deers in the current weather conditions. I wanted to provide you with some perspective on this in case you get some of these questions.

Aging is very important to improving the tenderness of beef, and may have a similar beneficial effect in deer. During aging, proteolytic enzymes that are naturally present in the meat breakdown or weaken muscle proteins, making the meat more tender. In beef, the greatest improvement in tenderness occurs during the first 7 days after slaughter, but beef is often aged up to 14 days in many of our smaller plants to improve tenderness.

I am not a deer hunter myself, but I work with a lot of small plants that process deer. I find that that some people believe that aging improves venison quality, and other feel that venison does not need to be aged. I guess it is up to the individual to decide for themselves, and this decision may be influenced by the weather conditions they face after the deer is taken.

Aging in a meat plant is done under controlled conditions of 35 to 40 F. In aging venison, hunters are at the mercy of the prevailing outside temperatures. From my experience, I would offer the following guidelines for aging venison.

1. If the temperature is between 32 and 40 F, deer should be able to be easily aged for 1 week.

2. If the temperature is between 40 and 50 F, aging should be shortened to 3 to 5 days. Since aging involves chemical reactions that go at a faster rate as the temperature getts higher, 4 days of aging aging at 45 F might be comparable to 7 days at 35 F. If the meat is frozen for a period of time, little aging takes place at this low temperature. Remember, it is the temperature within the muscle which determines how rapidly aging proceeds, not the changing outside air temperature.

3. From a food safety standpoint, lower temperatures are always preferred. I would regard environmental temperatures above 50F as getting into a higher risk zone. If daytime temperatures get above 50 F for most of the day, and there are not good prospects for cooler weather coming, the deer should probably be processed as soon as possible, or taken to a plant where it can be stored under refrigerated conditions.

4. Unfortunately the storage temperatures this time of year can vary from day to day, and cause a person to wonder how long they should hang the deer. The above advice should help in that decision. Remember that bacterial growth and spoilage are a function of time and temperature. A chilled carcass can withstand a few hours of temperatures around 50 F, but maybe not several days of it. Carcasses held at a desirable temperature of under 40 F may develop signs of spoilage if held there too long. Use good common sense, and keep an eye on the carcass for signs of spoilage, and the changing weather conditions.

Here are a few other things to keep in mind: * Undisturbed carcass muscles are virtually sterile, and bacteria growth occurs on the outside of the carcass where contamination has occurred through handling. Careful removal of the viscera and clean up of the abdominal cavity are important. If the hide remains on the deer, bacteria growth can only occur in the interior of the carcass and other exposed areas. Bacteria need moisture to grow, so as the carcass surface dries out, bacteria growth slows down.

* Deer will usually get well chilled during the always cool nights, and this will carry over and provide some measure of temperature control during the warmer days. To help prolong the low temperature in the carcass during daytime hours, store the deer on the north side of a building, or in a shed that has windows covered to prevent sunlight from coming in. Check the muscle of the deer with a clean stem thermometer to see what the internal temperature actually is.

* If a deer is to be processed primarily into ground meat and sausage, there is no reason to age. The fresher the meat, the better sausage or ground venison it will make.

Good luck to all the hunters, and let's hope for slightly cooler temperatures for the remainder of the gun season. The Nov. 15 forecast for Madison is for nightime lows around 30F, and highs around 50 F for the next two days -- a little warmer than we would like, but not the worst. Hunters choosing to age their deer may want to shorten up their usual aging period by several days.

Dennis Buege
Extension Meats Specialist



 

 

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I was taught most of my basic deer hunting and care habits by an old timer...We hang our deer for a week or 2 during the average November weather.

As long as the night time Temps are in the 30-40* range they will carry through the occasional 50*+ days.. I have stuffed ice in and tied shut the body cavity for the warmer days..Amazingly  enough there is usually always ice left , come time to dress them off.

Not scientific,but I've never had a bad deer either

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There are lots of folks who won't age deer no matter what evidence is presented that aging improves the texture and flavor of red meat.  They "know better" for reasons beyond my understanding and that of most butchers.   The point I disagree most with, in the above article, is the section on ground meat.  My experience has always been that ground meat from aged deer is not as "chewy" as that from deer that are not aged and still have the "rigermortice" in the meat.    I verified that once again last season, when I ground and froze a 2-1/2 year old buck and doe the day after they were killed.   The grind from both of them was significantly chewier than a 2-1/2 year old buck that I aged for a week before grinding on the year prior.  A 1-1/2 year old buck, that I aged for a week prior to grind last year, was at least twice as tender as those two "quick ground" ones.   I am certain that was due more to the aging than his age, because I could not tell the difference in aged 1-1/2 and 2-1/2 year old bucks the year before (another good reason to pass on the 1-1/2's early in the season).         

I don't always have the time to age deer and at least the grinder makes it edible with rigermortice still in it.  The article is right on about leaving the hide on to insulate against high and low temps.   It is the temperature of the meat that matters.  An old fridge is perfect for maintaining near ideal aging temperatures over a week or more.   He touches a little on water being necessary for bacteria growth (some of you fellas that like to rinse the cavity out with water might want to pay attention to that) - not a smart move unless you rupture the stomach or bladder.  

There is an easy way to tell when the meat is aged long enough (the guy is right on that it gets there faster when it is warmer), and that is to feel the meat.   Feel it right after you kill it and remember what it felt like.   Let a 1-1/2 year old deer age a week at 40 F (less time warmer, more time colder, and less time for younger deer, more time for older deer).  It will feel tough, like a pencil eraser when the rigermortice takes hold, several hours after death.   After that breaks down, in a week or so, it will once again feel like it did when fresh killed.  That is the time to process it and freeze it.      

Many hunters can stomach their venison but their wives, girlfriends and others can not.   If you age it properly, it will taste just like fine beef.   Think about how much better hunting would be if they liked the meat.   My wife is always twisting my arm to hunt more because her and the kids love the meat.   She is sending me away to the Adirondacks with her folks for 9 days next week because she used our last pack of grind yesterday.    

   

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I hang mine as long as I possibly can when the weather allows it. But when it's warm I butcher and age the meat in the fridge for 5-7 days. Always seems to work great for me.

Doe I shot last Sunday morning I butchered right away due to temps getting into the low 60s that day. Put all the meat in the fridge to age and will be trimming it up an it and getting it into the freezer tomorrow or Monday. Everything except back straps will be ground up but I still like to age the meat.


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  • 5 weeks later...

I have never aged a deer. I grew up chasing blacktails in August and September when temps are in the 90's and triple digits. In those conditions it's important to get the meat cooled quickly so they get processed the same day.

I've let a few whitetails hang for a day or two if it's cold but for convenience rather than letting them age. My family gets together to hunt weekends and we process the deer on Monday.

It just never seemed necessary. I like to eat them the same day I get em.
 

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 I am very very cautious when it comes to hanging temps. above 45 at any point and I am cutting it up right away. If you want to age and don't have a big cooler or a fridge to hang quarters in, let me make this suggestion. cut it up right away. and leave you "steak" cuts in roast form. It can easily be dry aged and in a a much more controlled environment if you do it before you consume it. Place unwrapped and patted dry in a fridge on a wire rack and age until your hearts content. It isn't as convenient  as aging prior to butchering but is just as effective (so I am told). I pretty much don't age. 

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I skinned the buck I killed out back in zone 9F last Sunday afternoon, cut off the hind quarters, and hung the parts in the old deer fridge in my garage.  The thermostat is set to maintain 35 degrees.   He may be a 2-1/2 year old, so I will give him the benefit of the doubt and wait until next Tuesday or so before processing.   The tenderloins were definitely fairly tender, when we had them for supper last night, but probably could have used a few more days in the fridge to be even better.  Hopefully I will have a rifle buck from up in zone 6C to put in that fridge when the other one comes out.   It would be even better if it was cold enough then to just hang him in the garage with the hide on.  Tacs, you are right about this week being a little too warm to hang outside of the fridge.   When we had that cold week a few weeks ago, it was perfect (low 40's) for aging a big doe that a neighbor kid gave us.  

We are in pretty good shape with ground venison now, and I am going to make a bunch of roasts from the next few deer, just grinding the trimmings.  I am going to swing by the Nolt's store in Lowville and pick up a dozen or more beef gravy packets ($1.20 ea) when I go up north this Friday.   Throw a pack of that, 2 cups of water, a frozen roast, along with some potatoes and onions into the crock-pot (set on low) before work in the morning and a wonderful supper is ready to eat when you get home.  I picked up six of those gravy packets a few weeks ago and the kids have really liked it compared to the cream of mushroom soup that I had always used prior to make the gravy.     

What are the processors charging around here these days?  Up at Nolt's in Lowville a few weeks ago, it was $47 for a medium sized doe, with the grind packaged in two pound tubes and the backstraps vacuum sealed.  

Edited by wolc123
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On 11/9/2016 at 9:23 PM, wolc123 said:

I skinned the buck I killed out back in zone 9F last Sunday afternoon, cut off the hind quarters, and hung the parts in the old deer fridge in my garage.  The thermostat is set to maintain 35 degrees.   He may be a 2-1/2 year old, so I will give him the benefit of the doubt and wait until next Tuesday or so before processing.   The tenderloins were definitely fairly tender, when we had them for supper last night, but probably could have used a few more days in the fridge to be even better.  Hopefully I will have a rifle buck from up in zone 6C to put in that fridge when the other one comes out.   It would be even better if it was cold enough then to just hang him in the garage with the hide on.  Tacs, you are right about this week being a little too warm to hang outside of the fridge.   When we had that cold week a few weeks ago, it was perfect (low 40's) for aging a big doe that a neighbor kid gave us.  

We are in pretty good shape with ground venison now, and I am going to make a bunch of roasts from the next few deer, just grinding the trimmings.  I am going to swing by the Nolt's store in Lowville and pick up a dozen or more beef gravy packets ($1.20 ea) when I go up north this Friday.   Throw a pack of that, 2 cups of water, a frozen roast, along with some potatoes and onions into the crock-pot (set on low) before work in the morning and a wonderful supper is ready to eat when you get home.  I picked up six of those gravy packets a few weeks ago and the kids have really liked it compared to the cream of mushroom soup that I had always used prior to make the gravy.     

What are the processors charging around here these days?  Up at Nolt's in Lowville a few weeks ago, it was $47 for a medium sized doe, with the grind packaged in two pound tubes and the backstraps vacuum sealed.  

Thats a great price.  I had two butchered this year because of the temps (I also do my own) and the best I have seen is 75 bucks plus tax.

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Thats a great price.  I had two butchered this year because of the temps (I also do my own) and the best I have seen is 75 bucks plus tax.

$70 at Buck and Doe. I typically shoot four deer that would get expensive if I had to take them in every time. Besides, like most of you I really enjoy doing it myself. Especially now that my kids are 12 and I have a vacuum sealing staff!


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I've always done my own except when it comes to products like sausage and other stuff.  any cuts or grind I've done myself.  it's waaaayyyy easier to skin the deer fresh but process chilled down.  I shoot most of my freezer meat early during bow.  temps above 40 degrees I don't take the risk.  I cut it up within a day at most and then let it set in a clean fridge for a week or so.  most of it is wet aged (bagged and sealed).  even the meat for the grinder gets aged that way.  I've "dry aged" some in open air if using a dedicated cooler/fridge.  i don't normally though as I don't want to trim off waste and get less for slightly better quality.  depending on the size of the venison cut and air circulation you can get like 4 weeks out.  you'll blow through baking soda boxes though. lol

barely above freezing cold weather i'll leave the deer hanging with the hide on if I need to.  tenderloins are pulled right away.  don't need aging and little there to let dry out and trim later.

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  • 4 weeks later...

I am hanging a doe taken on Monday, the temps this week are good I hope? Daytime is predicted to be 40 at most and overnight temps are low 30's. Should I hang it by back legs or by the head? Does it make any difference? I always hang by back legs when skinning and cutting it up. After reading this blog I am going to go right out and pull the tenderloins, don't want to let them dry out!

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I usually hang them from the back, from a spreader beam, made from white oak, that hooks the tendons.  I saw off all the legs (rear below the knee to save the tendons, and fronts just above the knee).  I skin the rear legs far enough up to remove the tarsal glands and expose the tendons prior to hanging. If outside temps are predicted to be below 50 F over a week in the long range forecast, and hang the carcass in my insulated garage (with all the windows covered with cardboard to block out the sun).  Leaving the hide on insulates against temperature extremes (high and low) and keeps the meat from drying out.  Pulling the tenderloins right away and tossing them in the fridge for a couple days before eating is a good idea.  They would dry out too much over the hanging week to ten days if you left them in.  This does look like a perfect week for hanging a deer.   

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Well I cut up my doe on Monday after hanging for 1 week. Other than the skinning it went very well. I finished the grinding last night and it's all in the freezer. I took another doe on Monday after work and was planning on hanging for a week again but now with the temps getting so cold I am wondering if it will freeze. If it does freeze will that affect the meat or just slow down the normal breakdown process?  I hate the thought of turning on the heater in the garage just to keep a hanging deer from freezing!

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On 12/14/2016 at 7:03 AM, 2012_taco said:

Well I cut up my doe on Monday after hanging for 1 week. Other than the skinning it went very well. I finished the grinding last night and it's all in the freezer. I took another doe on Monday after work and was planning on hanging for a week again but now with the temps getting so cold I am wondering if it will freeze. If it does freeze will that affect the meat or just slow down the normal breakdown process?  I hate the thought of turning on the heater in the garage just to keep a hanging deer from freezing!

How did you make out on the one from this Monday?  If the skin was left on and your garage is insulated, you could probably get away with hanging for the full week with no issues.  If you already skinned it and your garage is un-insulated, then it is going to be froze pretty solid by Saturday morning.   Freezing stops the normal breakdown process and should be avoided if possible.   It looks like the temps are going to be on the rise, starting late Friday.  I have Friday morning, Saturday morning and Sunday afternoon hunts planned to try and fill my last (2) DMP's.  The temps in the long range forecast look good after Friday, for hide-on, inside the insulated garage hanging.   It don't matter to me though, and I won't be processing another deer until next year.  

My garage butcher shop is closed for the season and I just carried the heavy grinder back down to the basement.  If I get another deer or two this weekend, I will pull the liver (BB or doe fawn only), heart, tenderloins, and tail to keep, and donate the rest to the Buck & Doe shop.   We were extremely blessed, with a record year and we have enough venison in the freezer now for at least a year and on half, depending on how many Christmas presents I hand out.      

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I once had to bring one in the house for a few hours to thaw


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Lol. Had to do the same thing years ago. Should of seen the look on my mothers face when she came home to see me and my dad carving away at a 6 pointer hanging from the beam in the living room. She wasn't thrilled. We were at least nice enough to put a tarp down to catch the blood and stuff! Lol
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