hanging your meat

[MRhunter]

What are some suggestions for hanging time??

[Igottanewknee]

34 to 38 degrees, 4 or 5 days is what I do. Tender and tasty. 

[pianoman9701]

The longer the better as long as it's low humidity in your fridge. If you hang it for a week or more, you may have to trim off more meat, but the enzymes will work out all the toughness. Dry curing meat for weeks just improves the tenderness and flavor as long as it was well care for in the field. However, if it stayed really warm for a long period of time before cooling or it it was exposed to feces, urine, or intestinal contents without being immediately and thoroughly washed, don't age it for too long, more than 3-4 days tops. Aging will only intensify the bad flavor in tainted meat.

[blindluck]

shoot em then they freeze in camp go home takes two weeks to thaw. cut em up.

[jasnt]

I don't hang longer than over night most times. Late season bucks I'll hang a few days unless they freeze

[Smokepole]

Flies were thick and it was 81 degrees this years ML hunt.  Hung mine for 12 hours then boned it out.  Put in cooler on ice for 24 more hours.  Then in the freezer.  Tasted about the same, but i do like to hang them for a week or so.

[jrebel]

Before this year we would hang for a day or two max and cut.   This year with the walk in cooler I let my elk hang for 12 days and deer hang for 7.  Both turned out great!!   

[jasnt]

Before this year we would hang for a day or two max and cut.   This year with the walk in cooler I let my elk hang for 12 days and deer hang for 7.  Both turned out great!!   

we're working on a walk in our selves.

[jrebel]

Before this year we would hang for a day or two max and cut.   This year with the walk in cooler I let my elk hang for 12 days and deer hang for 7.  Both turned out great!!   

we're working on a walk in our selves.

Best thing I ever did....  I have had 7 critters in it this year (I need to charge) LOL.....I am hoping for at least three more.  It has helped me and my close friends out tremendously.

[Ragdaddy]

34 to 38 degrees, 4 or 5 days is what I do. Tender and tasty. 

 

[JohnVH]

we try to hang them about a week 

[sagewalker]

we try to hang them about a week 

we do the same, seems to make it a lot easier when cutting them up!

[JohnVH]

we have a little cooler, so we can keep it cool no matter what the outside temp, here is my bear from a couple years ago, there is an elk in there right now..

[TommyH]

we have a little cooler, so we can keep it cool no matter what the outside temp, here is my bear from a couple years ago, there is an elk in there right now..

I like that!!!

[Bean Counter]

I would only hang if you can be sure of safe tempertures and sanitary conditions. Most of what I  have done in the past few years has been the following day or day after when I pull it from the cooler and ice.

Taste seems to be far more affected by proper trimming and cleanliness than how long you hang it IMHO.