murphy617 Posted October 6, 2006 Report Share Posted October 6, 2006 just wondering how all of you hang your deer after the kill?how long, where,covered uncovered. i'm a new der hunter just looking for some info thanks,jared Quote Link to comment Share on other sites More sharing options...
Guest bowhunter56 Posted October 6, 2006 Report Share Posted October 6, 2006 Re: after the kill??? Alot depends on the weather, warm, get the hide off, and get the meat cooled down fast, when it's warm, i bone and do what i have to, to get it in the freezer or fridge, don't cover warm meat in the fridge, it will sour, the head has to get out. If it a50 or below, it hangs a day or so with the hide off, i don't have a garage or any place under cover, so i hang it by my work shop, then butcher as soon as i can, at this time of the year, it's cool one day 70's 80's the next. So in bow season, i process fast, so the meat doesn't spoil. Quote Link to comment Share on other sites More sharing options...
hoosierhunter Posted October 6, 2006 Report Share Posted October 6, 2006 Re: after the kill??? I hand em up by the head after gutting them and wash him out for about 5 to 10 minutes with the hose. Make sure you get all that junk out of the body. Then I take then directly to the processor to get in the cooler. If he is shot and it's going to get down to 45 or less we leave them hang overnight. If hotter pack with ice.... Quote Link to comment Share on other sites More sharing options...
magnatecsteve Posted October 6, 2006 Report Share Posted October 6, 2006 Re: after the kill??? bowhunter56 got it all pretty good, although if it is cooler out, I leave the hide on and just open the chest cavity plenty. The hide helps to keep it from drying out too much. I have noticed that there are alot of hunters that don't do their own butchering, I feel that it is almost like an important part of the hunt, but that's just my opinion... It's not that hard..just get some charts and start cutting...hey, as long as they can be cut into bite sized pieces, that's all that matters! Quote Link to comment Share on other sites More sharing options...
Hoyt03 Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? Hang em by the hind legs, usually skin em asap and the rest depends on weather. Quote Link to comment Share on other sites More sharing options...
whitetailkiller Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? hang em by the back leggs,,,,, skin and quarter them. then cut them into bite sized portions!!!!!! i have never aged a deer carcass i just want meat in the freezer!! like tonight i had backstrap of young buck with peas and pasta...... Quote Link to comment Share on other sites More sharing options...
unioncountyslayer Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? The processor I use hangs them for at least a week before butchering to drain all the blood out. Just picked up my meat from my buck last night and had deer burgers tonight. MMMMMMM GOOD! Quote Link to comment Share on other sites More sharing options...
kingduckhunter Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? hang them by their back legs, quarter them, and get the meat into ice or a freezer as quik as possible. Quote Link to comment Share on other sites More sharing options...
Tony Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? i hang my does by the neck and the bucks by the hind legs. i then wash everything out and make sure the hide is off within a couple of hours. i shot a doe tonight and its hanging in a buddies garage. i will start cutting it up in the morning. overnight temp is supposed to be 46 degrees. which is about perfect. i never let a deer hang to age.. i get them cooled off fast and cut up as fast as possible. Shoot Strong Tony Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? If you guy's wash your deer make sure you pat it dry inside.. then skin it and get it into a cooler or to your processor ASAP!!....moisture promotes bacteria growth and your deer will spoil quicker if you leave it to hang. If I cant cut mine up the same day I hang it by the hind legs, skin it,and roll it into our walk in cooler. My deer are in the freezer within a couple hours at most. Quote Link to comment Share on other sites More sharing options...
Tominator Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? We either butcher it right away (unless it's cold enough to let hang until we have time) or it goes to the butcher right away. I don't subscribe to the "let it hang to tenderize" theory. The fresher the better. Quote Link to comment Share on other sites More sharing options...
Guest Bushpilot Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? Wow...so far I've not seen a post (subject) with so many opinions that are so counter intuitive to what I've known and done for so long. Hence the old saying "to each his own". After the kill, I gut and clean as well as possible in the field. When I get home I hang it by the back legs in the garage (fur on...as a natural insulator and protectant). If it is consistently above 50 degrees I pack the chest cavity with a bag of ice and lay a bag of ice between the rear hind quarters. Then I wrap the deer in 2 heavy (moving truck) blankets. I have a drip tray under it. If I have time, I cut it up the next evening, or if not I refresh the ice and go another day. (I really try to shoot for a minimum of 2 days. Have never had a spoiled deer.) If it is below 40 degrees, I hang that deer for 5 to 7 days. Oooohhhh that meat is good. After you freeze it there is "minimal" bleeding of the meat while thawing. I'd have to imagine that there is quite a bit of bleeding from meat (when thawing out of the freezer) that was cut off the bone still warm without hanging a day. Well...there it is...what I thought was normal operating procedures. Quote Link to comment Share on other sites More sharing options...
TOMSD5 Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? i check mine in at the processors so it goes streight into the cooler for at least 10 days then they make my cuts...have been using them for years and have not yet got back a bad tough piece of meat.... Quote Link to comment Share on other sites More sharing options...
ODH Posted October 7, 2006 Report Share Posted October 7, 2006 Re: after the kill??? I just hang them from the rafters in the barn and skin them out there. Quote Link to comment Share on other sites More sharing options...
murphy617 Posted October 8, 2006 Author Report Share Posted October 8, 2006 Re: after the kill??? i thank everyone for all the input,it's nice to get so many different opinions. thanks again,jared Quote Link to comment Share on other sites More sharing options...
Airman312 Posted October 8, 2006 Report Share Posted October 8, 2006 Re: after the kill??? [ QUOTE ] Alot depends on the weather, warm, get the hide off, and get the meat cooled down fast, when it's warm, i bone and do what i have to, to get it in the freezer or fridge, don't cover warm meat in the fridge, it will sour, the head has to get out. If it a50 or below, it hangs a day or so with the hide off, i don't have a garage or any place under cover, so i hang it by my work shop, then butcher as soon as i can, at this time of the year, it's cool one day 70's 80's the next. So in bow season, i process fast, so the meat doesn't spoil. [/ QUOTE ]Very well said Quote Link to comment Share on other sites More sharing options...
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