Deer down!!! have some meat hanging questions

[bobcat]

Got it from Amazon. Here it is:

http://www.amazon.com/Johnson-Controls-A19AAT-2C-Temperature-Controller/dp/B0002EAL58/ref=sr_1_1?ie=UTF8&qid=1380073344&sr=8-1&keywords=temperature+control+regulator+freezer

[bobcat]

I also got a thermometer so I would have a good idea what the actual temperature was inside the freezer. I got this one for only about $5:

http://www.amazon.com/Taylor-Service-Classic-Freezer-Refrigerator-Thermometer/dp/B000BPE88E/ref=pd_sim_k_1

[coachcw]

cut the bitch up  !

[Buckmark]

cut the bitch up  !

Right there with you at this point coach, it should already be cut, wrapped and in the freeze, heck some already eaten...
unless he is still confused on wether to hang or not to hang.....

[steeliedrew]

She's all butchered and I'm dropping off my grind pile to the butcher on Thursday to have burger, breakfast sausage, and pepperoni sticks made up. I've been so busy processing her I haven't eaten any yet. I plan on eating the heart first which is sliced up and chilling in my fridge. I'll probably cook that up tomorrow for dinner. thanks everybody.

Drew

[wildweeds]

Brew, Never knowed  it to be french, only thing I know about french is that you can buy vintage rifles that have never been fired and only dropped once.. I actually really did mean Wha la  or Shazam and Bob's your uncle :chuckle:Actually my granddads slaughterhouse/butcher shop was in buisness for 100 years(passed on from generation to generation) and they killed 150+ animals a day at the time he retired.And as kids we'd sneak into the cooler to snag beef jerky he made  by the handfulls!

I ain't got any pictures but what your looking for is an old style refridgerator that does NOT have the icebox above or the drawers below,actually some newer fridges have the removeable shelf and drawers.So what it is is head to hardware store get two threaded pipe flanges and a hunk of pipe to tie them together,mount high up in the fridge and wha la, you got a meat cooler.

Can anybody post a picture on how you hang it in your beer fridge?

"wha la"  not trying to pick on you wildweeds but that made me giggle....i believe the actual french spelling is "viola' "...sorry just my OCD's kicking in....also not trying to argue with anyone's uncle/brother/grandpa/2nd cousin on my mom's sides step daughter/butcher but i've never hung them in my fridge...just stacked them in game bags and cranked the temp to coldest...done it for going on 25 years and still haven't died and have eaten great tasting venison....reading all the posts i guess it just matters what tastes best for you...

[RadSav]

My favorite meat off an elk or deer is usually the one I cut while it is still warm.  That little piece of back strap tucked under the hip that usually gets thrown into the grind.  It's sort of my reward for dressing the animal quickly.  Cut it out while my hands are still bloody from field dressing and skinning and eat it as a snack before the pack starts.  Gives that extra bit of protein I need to find the energy for packing.  No need to cook it as it's about as clean, fresh and warm as it ever will be.  Doesn't even need salt or pepper as it's pure perfection as nature intended!

Tenderloins, liver and onions the night of the kill has always been a favorite too!  So I guess what I'm saying is wild game to me is nothing like beef.  I cut it up as soon as I get a chance.  No risk of spoilage and I've never had a bad tasting piece of deer or elk.  If I had access to a really good walk in cooler I might hang it and take my time instead of burning the midnight oil getting her done quick.  But it really doesn't matter much to me.  It's all good and tasty IMO

[PA BEN]

Rigor has to set in and go out before you cut it up. About 36 hours. I've been butchering my own deer meat for 39 years. Hanging only makes the meat more tender, if it's a bad tasting deer it will be a bad tasting deer no matter how long you hang it. I use two knifes when I gut my deer, I remove the sent glands from the legs and the balls with one knife and gut with the other. My grand Dad passed this down to my Dad and down to me. Get the hide off as soon as possible and wash down the meat and let dry, bag to keep blow flies off the meat. I've hung deer for 4 days when it was dropping into the 40's at night and 70's by day. Don't hang in the sun but under shade. If it's not dropping down at night find a cooler. I put mine in a cooler this year, just too hot at night.   

[brew]

i believe the actual french spelling is "viola' "...sorry just my OCD's kicking in

Actually it would be "Voila".  Viola would be a fiddle larger than a violin and smaller than a cello

Just figured if we are going to correct spelling on this site we might as well use the proper spelling in our correction.

PHEW.....glad to know someones OCD's are worse than mine...makes me fell almost "normal" again...thanks RadSav !

[RadSav]

i believe the actual french spelling is "viola' "...sorry just my OCD's kicking in

Actually it would be "Voila".  Viola would be a fiddle larger than a violin and smaller than a cello

Just figured if we are going to correct spelling on this site we might as well use the proper spelling in our correction.

PHEW.....glad to know someones OCD's are worse than mine...makes me fell almost "normal" again...thanks RadSav !

  Glad I could be of some help!  Perhaps there is a reason I was disappointed "Monk" was taken off the air.  Always nice to know there is someone who has it worse than you   Even if they are the figment of some writers imagination.