Guest TerryH Posted October 23, 2004 Report Share Posted October 23, 2004 I am just getting into processing my own deer, and I was wondering what process you guys use between cutting up the meat and packaging it for the freezer. Do you let the deer hang, or do you just cut it up, clean it off, and package it. If you let it hang, then what if its warm outside. How does that affect the meat? Quote Link to comment Share on other sites More sharing options...
superguide Posted October 23, 2004 Report Share Posted October 23, 2004 Re: Deer Processing I always cut it up right away-maybe hang it for 10- hours or so just to let meat set up-up north here it usualy just freezes solid so no benefit to hanging it plus hanging drys up the meat quite a bit. Quote Link to comment Share on other sites More sharing options...
fisherguy Posted October 23, 2004 Report Share Posted October 23, 2004 Re: Deer Processing same as superguide, it is too cold in deer season to hang and my garage has a wood stove so its hard to keep the temp in a good range for hanging so we just hang them outside and let them freeze if we cant cut them up right away, if we have time we cut them up right away. Quote Link to comment Share on other sites More sharing options...
tedicast Posted October 23, 2004 Report Share Posted October 23, 2004 Re: Deer Processing Our archery season starts in mid September, and 80 degree days are still common. When we get a deer in warm weather (anything above mid 30's) we skin and quarter the deer as soon as possible. We then stand the quartes up in a refrigerator thath as all the shelves removed, and will butcher then in the next day or so. In cold weather I have left deer hanging for 3 or 4 days before buthchering. Quote Link to comment Share on other sites More sharing options...
Chrud Posted October 24, 2004 Report Share Posted October 24, 2004 Re: Deer Processing Kill, gut, cut, clean, package and take to processor to get made into whatever after the season. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 25, 2004 Report Share Posted October 25, 2004 Re: Deer Processing Too warm here most of the time to let one hang. I did my first one last winter and cut it into quarters and left in a cooler with ice and salt for a couple days, then went on and cut it up and froze it. Quote Link to comment Share on other sites More sharing options...
elkoholic Posted October 26, 2004 Report Share Posted October 26, 2004 Re: Deer Processing We do not believe in letting the deer hang as it tends to have a stronger taste if you do. We cut it as soon as possible, I have a band saw to make it go faster. Making sure to trim all fat and connective tissue and keeping the meat clean and dry. I make jerky, burger and sausage using various recipes and do not hesitate to experiment a little bit. One thing I have started to do is vacuum pack the meat. It lasts longer and tastes better with no freezer burn. Good eating! Quote Link to comment Share on other sites More sharing options...
slugshooter Posted October 26, 2004 Report Share Posted October 26, 2004 Re: Deer Processing I just got done a little earlier with grinding and packaging that doe I shot Saturday, first time I have done everything, let me say this, if you plan on doing it yourself, get an electric grinder, or at least a big manual one, and be prepared for a mess. I may just let the old meat market take care of it from now on, at least until I get a electric grinder. I did vacuum seal all the meat, so at least it won't get freezer burnt. Quote Link to comment Share on other sites More sharing options...
horst Posted October 26, 2004 Report Share Posted October 26, 2004 Re: Deer Processing [ QUOTE ] We do not believe in letting the deer hang as it tends to have a stronger taste if you do. We cut it as soon as possible, I have a band saw to make it go faster. Making sure to trim all fat and connective tissue and keeping the meat clean and dry. I make jerky, burger and sausage using various recipes and do not hesitate to experiment a little bit. One thing I have started to do is vacuum pack the meat. It lasts longer and tastes better with no freezer burn. Good eating! [/ QUOTE ] DRP, Ive always thought just the opposite on that, the longer you let it hang the better the taste.I always let my late season deer hang but during the early part of the season we have to cut them up right away, i can tell the difference in them and prefer the ones that have been allowed to hang awhile.Of course sometimes in the late season a deers froze solid a couple hours after you shoot it here and has to hang till it defrosts or you bring it inside Quote Link to comment Share on other sites More sharing options...
Tominator Posted October 26, 2004 Report Share Posted October 26, 2004 Re: Deer Processing process and cool the meat as quickly as possible. i'm not a proponent of leaving it hang unless it's really cold outside. Quote Link to comment Share on other sites More sharing options...
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