What's your preference?

Do you guys and gals prefer to hang your deer? If so do you only hang them when the temperature is cool enough or will you ice em down and hang them no matter what? Or do you prefer same day butchering? Or do you just take it to a meat processor and let them do it? Just curious what everyone does with their deer!

 

I bring mine straight in the the meat market, but I'd rather have a big cooler to hang my meat at the best temp and process my own game, I don't have the equipment

 

I have climate control to hang deer, I prefer to hang 7-10 days at 41 degrees.

 

I'm lucky enough to have hanging facilities. I agree with you for the most part but I hang my deer at 35 degrees with the skin on for about 5 days. Then hang for a few days longer. Bacteria will grow at 38 degrees so that's why I like my storage colder.

 

Walk in cooler at 35-37 degrees for 5-7 days. The taste and tenderness of the meat is unbelievably better then immediate processing or potentially getting someone else's deer from a processor.

 

I do not have the facilities to cool my deer. So I will usually hang for a day or 2 depending on the outside temp. and then butcher myself.

 

Cut up and processed as soon as possible here.

 

I take mine straight to my processor. They are a full service meat shop (beef, pork, deer, emu) so my deer usually ends up hanging in their cooler for 5-10 days before they get to it.

 

Same here!!

 

We hang it and depending on the temperature either cut it up right away or let hit hang overnight but rarely more than that just because it is hanging in a garage type area and not an actual cooler.

 

That's the only think I don't like about taking it somewhere to get processed. You don't know who's deer you're getting back

 

bone em' out in wood's pack home meat and age at 34 degree's farenheit for 3 day's before packaging.

age in water and change it every day to remove as much blood as possible

 

This right here.

 

Most of the time the temp is to warm for me to hang. So I skin and quarter deer and store in cooler over ice and some in fridge for a couple of days then I cut it up. Always tastes good to me.


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Lucky enough to have a friend to hang our meat. Hang for about 7 days then process ourselves. I'm not sure of the temp but I don't want anyone else's meat. I hunt not only for sport but to put quality untampered meat on the table.