Deer down!!! have some meat hanging questions

[steeliedrew]

I'll post the full story and pics later. Muley Doe. First ever deer! first ever big game animal! We got her gutted and quartered and she's on block ice in coolers and in game bags. I was told I should hang the bags in my shop for a couple days. I see the forecast says it'll be low 60's for the week. will that be legit to hang it in there for a couple days before butchering? It's a detached shop so it isn't influenced by house heat. please let me know. Thanks!

[Jason]

To warm out, find a meat locker to hang it if you want to age it. But I would just butcher her now.

[BOWHUNTER45]

I would definitely hang it ...for a day or 2 but its not that cold to let hang to long yet ...just be sure to separate the meat and do not ball it all up in one or two bags ....it will cool quicker and will not go bad 

[ghosthunter]

To the butcher now.

[norsepeak]

For years growing up I was always told to hang my meat for several days before processing....then I talked to the local meat processor and he said to get the meat to the processor ASAP.  So since then I've gotten my meat to him ASAP and he was right, the meat has been much better, so I'd suggest getting it processed ASAP.

[scout/sniper]

To warm out, find a meat locker to hang it if you want to age it. But I would just butcher her now.

  I would butcher it now.

[turkeyfeather]

If you don't wanna do it tonight, I would let it go till tomorrow but no longer. Last year I had two fans with styrofoam coolers that had ice blocks in them blowing on the deer. And that was just to hang overnight, but it was a bit warmer.

[wapiti hunter2]

Unless you can keep it below 40 degrees, get it to a butcher.  They can hang it for you in their locker for a week or so. You need to get it cool fast, or cut up now and into the freezer.

[DoubleJ]

Refrigerators are magical things if you can get to one.  I bone out my deer and put the meat in there for about 7 days and then cut it into steaks, roasts and burger and then vacuum seal and freeze

[Russ McDonald]

Butcher now.  I have never let my deer hang.  Always butchered within a couple hours no more than 8.  But if more than a couple hours I usually throw my quarters in my chest freezer before cutting up.  But it is always your choice but I do agree if you can't keep around 40 get it to a meat locker if you want to age it.  I just bbq'd some white tail from last year and mule deer from this year.  Not aged at all and taste damn good.

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[brew]

its probably too late now but go on craigs list and find yourself a free fridge....put it in your garage (i use mine as a beer fridge) and when you shoot a deer in the early season quarter it up in game bags (i use washable types) and leave it for 5 or 6 days....my wife shot a doe last tuesday and i did exactly that and cut it up this afternoon listening to the Hawks on the radio.  been doing it for years and have never had a problem...each one will hold a deer or a couple elk quaters

[DoubleJ]

its probably too late now but go on craigs list and find yourself a free fridge....put it in your garage (i use mine as a beer fridge) and when you shoot a deer in the early season quarter it up in game bags (i use washable types) and leave it for 5 or 6 days....my wife shot a doe last tuesday and i did exactly that and cut it up this afternoon listening to the Hawks on the radio.  been doing it for years and have never had a problem...each one will hold a deer or a couple elk quaters

x2

[steeliedrew]

I'll look into the free fridge idea for next year or maybe for late elk. Good call on that. I think what I'll do is leave it in my coolers on the block ice for the night and tomorrow I'll take it in.

Next question. I live in north Seattle, greenlake area....anybody know of a butcher somewhat local? Could be in Seattle, lynnwood, Everett, I don't mind a bit of a drive for a good butcher that works with wild game. I figure I'll cut the back straps and tenderloins out myself and then bring the quarters and ribs in for burger, breakfast sausage, neck roast, and various steaks. 

[kingpin]

Don't know how far you want to go, but Lind's meats in Kent has been great for me. His landjeager (the spelling i am sure is wrong!) is fantastic! Strongly recommended.

[Whitpirate]

Call Double D meats in Mt Lake Terrace.  I think they process game