temps for hanging deer

[TFX 186]

I say hide on if you're certain the carcass will cool quickly and you have a way of propping open the cavity. When my uncles and I used to stack up the deer back in the good old days (what, 8 years ago?) we'd leave the hides on and do that. Even with a few in the bed of a truck, they'd cool quickly. Plus the hide kept the meat clean while we were driving around. I use chest spreaders because they're pretty user friendly and seem to give a better hold than a stick.

Otherwise I get the hide off as fast as possible. It's way easier to skin when the deer is somewhat warm, and that will facilitate cooling, too. My ideal method of butchering is as such:
-- Shoot deer
-- Go home, hang deer, skin immediately
-- Strip out inner loins
-- Let hang over night (assuming it's cool enough)
-- Have a hearty breakfast with ample coffee the next morning, then spend the day butchering
-- Feel satisfied that I can provide and process meat for my family

Rinse and repeat.

I also like to hose it out with a garden hose if it's not too damn cold. Clean it up good and also help to cool it down quicker.
Fish On!

 

[Maddog]

That being the case, I'd leave the hide on and rinse the critter out with cold water for a good while to speed up the cooling process, split the ribs open as far as I could, spread the hind quarters as far as I could and get to it as fast as I could. Good Luck!!!

We always do that and then take a box fan and blow air up into the cavity. Helps cool it down a lot quicker.

The blowing air may dry out that exposed meat a little more quickly but like others have posted you can filet off that thin outer layer fairly quickly.

Good luck.
I am licking my lips already.

 

[NDSportsman]

My ideal method of butchering is as such:
-- Shoot deer
-- Go home, hang deer, skin immediately
-- Strip out inner loins
-- Let hang over night (assuming it's cool enough)
-- Have a hearty breakfast with ample coffee the next morning, then spend the day butchering
-- Feel satisfied that I can provide and process meat for my family

Rinse and repeat.

This is our method as well. Never like to leave it hanging more then a day or 2. Also don't like skinning a deer after it's cold. Meats always tasted way better to me if it's cooled and cut immediately.

Always gag a little when I see someone hauling their deer around in the truck for a couple days!;:;barf

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from what i can tell just by observing many others, it would be best if you got one of those hitch racks. then just throw it on the rack, tie it down and drive around on gravel all day. temp must be irrelevant when aged this way. i can only assume it does wonders for the meat since its such a common practice.

That's what I'm talking about! ;:;barf

 

[guywhofishes]

the shot up uncovered deer on a hitch carrier going down a gravel road is a classic gagger for me

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oops... I see espringer is already on the case

see what I did there?

 

[KDM]

from what i can tell just by observing many others, it would be best if you got one of those hitch racks. then just throw it on the rack, tie it down and drive around on gravel all day. temp must be irrelevant when aged this way. i can only assume it does wonders for the meat since its such a common practice.

To do it fully correct you must face the deer towards the front of the vehicle and place the hind quarters RIGHT behind the exhaust pipe while keeping both the ribs and back legs spread as far as possible so as to collect the most "flavor".

 

[guywhofishes]

lol

the collective wisdom of this group just astounds me

 

[bigv]

hang it up and throw 1 or 2 10lb bags of ice inside the cavity. That will help stay cool. Have done that before.

 

[Maddog]

You may consider trying to age your meat.

My friend does that. Here is what he did on the last deer he got.

As long as it doesn’t go over 40 for very long, like a couple of hours . . . keep it from freezing and keep it under 37 is the very best !!! . . . you can hang it for a good 30-40 days . . . I did it for almost 2 full months and it was awesome !

 

[Lycanthrope]

If you take the skin off, rub it down good with Vaseline to keep it from drying out to much...

 

[Allen]

I think the worst I had ever witnessed was a suburban at Cabela's in East Grand Forks about 20 years ago. They had a couple deer strapped to the top, fully skinned out and covered in 300+ miles of road grime. If I remember correctly, there was some reason I thought they were taken in MT and since it was still so early in the season it was 70 or so degrees. Mmmm, yuck! They looked like they were marinaded in bugs and road grime before being turned into jerky.

 

[SlamminSalmon]

Just an FYI it is against G&F rules to transport the spine and head into the state from known cwd states.

 

[bronco]

One other point to consider is the size of the deer? If it is a truly large frame deer you will need to pay attention to cooling the upper chest and neck area. Very thick meat and will retain body heat from the animal much longer.

 

[Allen]

Just an FYI it is against G&F rules to transport the spine and head into the state from known cwd states.

Not only that, but it is illegal to transport deer spines and skulls out of 3F2. You have to debone and get your taxidermy done in that unit if you shoot a nice one there.

 

[AR-15]

Those hitch carriers are the best thing since snot for curing your deer meat for coyote trapping

 

[Mort]

lol

the collective wisdom of this group just astounds me

You and me both.....lol

 

[Jigaman]

I put a couple bags of ice in her last night and butchered this afternoon.