How To Hang Deer In Garage

kimberglock Weekend Warrior

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Second twenty-four hour period of bow season here in CT. this is my second flavor and I haven't killed i yet. If I get one now its to hot to age information technology in the garage. What do I do? Tin can I cut it up and age information technology in a fridge for a bit , get out hibernate on take off? Don't desire the meat to go to waste.
In florida it is ever to hot to age deer in the garage. I have e'er aged my deer by quartering it and placing in a cooler total of ice for 3-7 days, have to make sure to keep enough of ice on information technology, this does a actually nice job. My Buddy has a walk in freezer and I can't tell the difference in the tast of the meat.
I've heard of people wrapping deer in a heavy duty tarp and plugging a window Air-conditioning unit in the tarp to accident cool air on the deer. I just peel it as shortly as I get it hung.
I de-bone the animals to relieve space and pack the meat into coolers with lots of ice. It works great just make certain to keep the meat very clean and sanitary.
I quarter the deer upward, and put it in a cooler with ice and h2o in information technology. I make full the cooler to the top with ice, then fill with water, then pour common salt into the libation. This allows the h2o to get even colder than only ice h2o, and likewise makes the meat gustatory modality better (IMO)
I recall the need to "age" a deer is hogwash... mine goes direct to the processor and I defy you lot to provide me with venison that tastes whatsoever better.
Thats what I have always idea. I just keep it in the cooler until the next day, when I process it. I call back taking a backstrap correct off the deer, cleaning information technology, and grilling it the same day tastes dandy
Clurin Newb

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The reason to age anything is to allow rigor to set in, and so loosen up again, so that the meat isn't equally tough. If you process it while the meat is in the grip of rigor and freeze it in that state, it will notwithstanding be at that place when it's thawed, thus making the meat tougher than it would have been if it was anile to a point that the rigor released prior to freezing. The process merely takes 2-3 days.
Further aging can allow other processes to occur (drying, mostly) that will modify the season of the meat, but that is personal preference.
Tony Legendary Woodsman

This is then truthful ... but try and convince the ones that do ... I used to hang mine ... now I simply hang it if the temps are correct until I accept the time to cut it up ... if the temps aren't right, I butcher it correct away and NO ONE will be able to tell the departure ...
I quarter mine put them in the refrigerator for two or iii days then accept them out to procedure. my whole family loves the meat. The key to great taste is in the field handling, washing the crenel out with clean water so taking care of the residuum.
All the deer I kill are grain-fed.. just like grain-fed Angus beef, or grain-fed catfish... THAT'S what makes mine so tasty... YUM, YUM!
Tony, it's like the statement I got into with an old-timer about the need to align your broadheads with your fletching... try as I might, I couldn't convince him that his rig was NOT shooting fast plenty then as to not let the air to "close" back on itself after the blades had parted it... that the fletches were not "drafting" off the blade edges like Nascar drivers do... LOL. Not at 300 fps.
Tony Legendary Woodsman

Here is something from Charles J. Alsheimer ... interesting read ...
[FONT=Arial, Helvetica, sans-serif]A Little Tenderness [/FONT][FONT=Arial, Helvetica, sans-serif]
Palatability of venison hinges on several factors. Studies show that a deer'southward historic period, how far it runs after beingness hit, and how long the meat is cured all contribute to the meat'due south tenderness.

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[FONT=Arial, Helvetica, sans-serif]Young animals are generally tender past nature, and crave footling or no crumbling to ensure tenderness. However, if the deer runs a slap-up altitude betwixt wounding and death, there's a skilful take a chance it will expend all its glycogen reserves. When this happens, the pH level of the meat increases, speeding bacterial growth.

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[FONT=Arial, Helvetica, sans-serif]"Wounding or even the threat of danger instantaneously triggers the release of adrenaline, which accelerates the animal'southward heartbeat and constricts visceral blood vessels," says John Stransky, a research forester with the U.S. Woods Service. "This chemical-physiological concatenation reaction then floods the deer'south muscles with blood - the fuel for defense of flight.

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[FONT=Arial, Helvetica, sans-serif]"The sudden and exaggerated metabolism of extra blood in muscle tissue produces a build-up of lactic and pyruvic acids, both metabolic waste material products. Adrenaline in blood-engorged muscles, in combination with unlimited metabolic wastes, is the main cause of strong or gamey-tasting cooked venison."

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[FONT=Arial, Helvetica, sans-serif]So, the quality of the venison hanging on the meat pole ofttimes depends on what took place in the hours, minutes or seconds before the animal's death. This besides determines whether the venison should be aged.

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[FONT=Arial, Helvetica, sans-serif]The procedure of aging venison is controversial. Meat cannot be properly aged unless it's hung in a temperature-controlled room for ten to 14 days. The temperature must remain between 34 and 37 degrees Fahrenheit. This allows enzymes to break downwards some of the circuitous proteins in the carcass. When done properly, crumbling normally improves venison's flavor and tenderness. The key word is commonly.

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[FONT=Arial, Helvetica, sans-serif]Few hunters have the facilities to properly historic period deer. Therefore, it's non wise to historic period meat past yourself.

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[FONT=Arial, Helvetica, sans-serif]Many processors I've talked to over the years say deer younger than 2 _ years old shouldn't be aged. Notwithstanding, the processors hold that venison from old bucks can sometimes exist improved by aging. No deer should be anile if the meat is to be chopped or ground.

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[FONT=Arial, Helvetica, sans-serif]There are two important points to think for aging venison. First, don't attempt to age a deer that was stressed before information technology died. Second, pay a professional to historic period your deer in a temperature-controlled cooler.[/FONT]
TEmbry Grizzled Veteran

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Aging venison is a superstitious reason to put off cleaning the animal.
I take mine to the butcher now anyhow so I could care less nearly having to go around to it right away. Kills are then much more than enjoyable now that I only have to gut the animal and drop information technology off. No skinning, quartering, deboning, butchering, trimming, cleaning, and packaging the meat. Simply kill the fauna, pay 55-90 bucks depending on what I desire washed with my meat, and pick it up a week or then later. Like shooting fish in a barrel! :D
liwhitetail Weekend Warrior

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Always have hung for a few days never quartered or boned a deer within ii days of kill
shot it, gut information technology, skin it, quarter it, and freeze information technology. It'southward doesn't take that long and you lot tin can trim the meat and debone information technology before you lot prepare it to cook.
I always let mine drain on paper towels in the fridge for a day before I cook it just to help get ride of the extra blood and so I soak information technology in milk and one-half and half and seasonings for 12 hrs.
Tony Legendary Woodsman

Too much work and unecessary use of milk and 1/ii due north 1/ii IMO, Michael ... My wife prepares it besides as we would both rather take it ready when we pull information technology out of the freezer ..
Hoosier Daddy Weekend Warrior

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When i lived in PA years agone i never had the trouble of hanging deer because information technology was usually cool , when i moved to Southern Indiana where the temps are unlike , information technology was difficualt , i had made myself a 10 X 10 shed and insulated it and put ii'' thick blue lath on the walls and cealing with 2 air conditioners , it works really expert , i had insulated nether the floor for this year , i cant expect to first using it , over again it worked really well , the deer blead out really overnice , only similar hanging them outside in 30 degree weather
Yeah dude, just cowboy upwardly and take it to the butcher or run it through the grinder. It all tastes the same. "Aging" it is just a waste of time.
If yous remember it really matters that much, just toss the quarters in the fridge for a few days.
Hoosier Daddy Weekend Warrior

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Its not a thing of crumbling its the matter of letting them blead out , I like to let them blead out and butcher all my deer myself , thats my style to cowboy up . i can do 15 deer up for under $l.00 , hamburger , sausage , summer sausage , smoked sausage , breakfast sausage patties and links , tons of steaks and jerky , roasts , beef sticks , smoked back straps and loins , each there ain .