Hang time and temp

[Westsideelkchaser]

Lucky hunters give us the advice you use to hang a skinned deer. Do you butcher right away do you let it hang a day or do you let it hang a week or two. What temps are important and what is safe. For me I like a week hang time outside shaded with night temps in the 30’s and day temps topping 50 agree disagree let’s hear it
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[callturner]

Wild game does not need to age cool it down and let the meat firm up then cut it.

[300rum]

Hanging intensifies flavor.  Most folks don't want that in wild game.  I prefer to process it right away. 

[huntnnw]

Wild game does not need to age cool it down and let the meat firm up then cut it.

hanging longer 100% will make steak cuts more tender not even a question. I have tested many times over 30 plus years

[MADMAX]

Westside Id be afraid it would get swiped

[hunter399]

Wild game does not need to age cool it down and let the meat firm up then cut it.

I agree with this.
I'm sure hanging longer may help flavor, tenderness.
I have a meat hammer,if the season is still going.
Other family members that need to tag out.
Just depends what's going on for me,I will hang longer if needed.
Generally day or two ,I like to just get it done and put away,you know freshness factor. Our weather is too unpredictable.
Cold all week,warm the next,flys and bugs still around on a warm afternoon.
Unless you got a cooler to hang 14 days. I'd say the fresh factor comes into play for me.

[huntnnw]

Wild game does not need to age cool it down and let the meat firm up then cut it.

I agree with this.
I'm sure hanging longer may help flavor, tenderness.
I have a meat hammer,if the season is still going.
Other family members that need to tag out.
Just depends what's going on for me,I will hang longer if needed.
Generally day or two ,I like to just get it done and put away,you know freshness factor. Our weather is too unpredictable.
Cold all week,warm the next,flys and bugs still around on a warm afternoon.
Unless you got a cooler to hang 14 days. I'd say the fresh factor comes into play for me.

A spare fridge works for steak cuts to let sit if too warm. I had some hindquarters off a big bull last year that I let age 24 days.. the steaks off if it are awesome

[HUNTIN4SIX]

We hang our game until we get to it.  Usually 2-5 days.  Wild game never does or will never age well without having to cut off a bunch of age hence wasted meat.  Often hanging game is thought of as hanging beef.  Beef with good fat cover can age for weeks without waste because the fat is a layer of protection.  Wild game never has enough fat cover to hang for long durations. 

[7mmfan]

I use the beer fridge technique for hind quarters and backstraps. As other have said, leave the silver skin and fat on it if you are going to do this, as that will be your trim at time of butchering. 10 days or longer  is no problem if you can control the temp and humidity to a point. Wet age in vac sealed bags for an additional 10 days or more on top of it.  Absolutely does make a difference.

[kirkl]

I shot mine last monday and cut it up friday, The weather was perfect last week for doing that. If its warmer out I will cut it up next day.

[builtfordtough]

I shot my buck in idaho on Wednesday and froze within 4 hrs.  Zero degree Temps with winds blowing 30 mph almost constant froze my deer solid.  Now I have to hang it in the garage for I bet another 4 days before I can cut it up.  Hindsight I should have de boned it that night but I was way too tired and cold. 

[hunter399]

I also agree on the spare fridge.
I have a beer fridge in my garage.
I have quartered a bear one time and throw it in there in the hot weather.
So .....
If you got one ,that can be used to age some meat.

[kweeks2933]

Just processed 4 that I hung in my walk-in cooler for a week. Definitely more tender and better flavor

[buglebuster]

If daytime temps are 50 you better cut it asap. Do not hang at all if you don’t have a fridge to toss it in .

[dilleytech]

You need a cooler to hang very long with temps like that. Personally I would hang it over night or a couple days and cut it up. If you not aging it for a couple weeks you’re not really accomplishing anything. Learn to wet age if you want more tender meat. Aging makes a big difference in texture but without a cooler it’s not practical to dry age.