Hanging Meat

[JH]

I usually hunt on a family friend's farm which has a cooler to hang our meat in but this year we are hunting some other property, what do you guys go by as the amount of time you will let it hang outside with the temps of opening weekend? Temps expected to be in the mid 50s.

I talked to one shop in town not too far from where we are setting up camp but they will only hang meat for you if you are having it cut there, which is fair but I know and like the shop back home where we usually take it.

[bobcat]

If it cools down pretty good at night, like at least into the upper 30's or low 40's, your deer should be fine for a few days. MAYBE a week. You would want it to be in the shade all day though. If it's not getting cool at night I would break the deer down into the two hind quarters, two shoulders, backstraps, and hamburger meat, and put it in an ice chest with plenty of ice after a couple of days hanging.

[NRA4LIFE]

If temps are in the 50's, I wouldn't hang it, just my opinion.  If you have to, I would definitely get them out of the hide with a tarp around them to cool them at night.  Make sure they're in the shade during the day too.

[jeepasaurusrex]

I get the hide off ASAP. We wrap it in old bed sheets or cheese cloth to hang and cool out. NEVER wrap it in plastic. It will retain the heat. We've hung one for almost a week in low 50s temps (colder at night) and never had any issues.

[bobcat]

Yes, skin it for sure. I figured that was a given. And keep the flies and the sun off it.

[vandeman17]

I agree with the above posts. Make sure that you get it cleaned out and cooled off as fast as you can. From there, if you can hang it in a shady spot during the day then it should be fine for a few days. I would recommend getting some of those game bags or something to cover him up with to keep the flies and such off.  

[JH]

It will be getting into the lower 30's at night which will be good. I am firm believer in skinning the animal as soon as possible to bring down the temp. I have a game bag that I will put it in and hang it in the shade.

Thanks for the help.

Has anyone had any experience with Owen's meat in Cle Elum?

[bobcat]

It will be getting into the lower 30's at night which will be good. I am firm believer in skinning the animal as soon as possible to bring down the temp. I have a game bag that I will put it in and hang it in the shade.

Thanks for the help.

Has anyone had any experience with Owen's meat in Cle Elum?

Yes they're way too expensive and I wouldn't take anything there.

[grundy53]

like said already. get the skin off as soon as possible. that is paramount. after that keep it in the shade and put it in a game bag and you should be fine for a few days. plastic holds in heat and moister  which will cause bacteria to grow way faster. try to keep it where there is a breeze if possible.

[vandeman17]

It will be getting into the lower 30's at night which will be good. I am firm believer in skinning the animal as soon as possible to bring down the temp. I have a game bag that I will put it in and hang it in the shade.

Thanks for the help.

Has anyone had any experience with Owen's meat in Cle Elum?

Yes they're way too expensive and I wouldn't take anything there.

I like them as a shop but wouldn't bring an animal to be processed there as they are really expensive. They do sell some good jerky if you are just passing through.  

[bucklucky]

Another thing that gets over looked is Humididty, if that meat is staying moist and not drying out on the outside , it wont last very long. Cooling down is great but if it warms up during the day into the 50's thats where problems will start.

[ser300wsm]

  I agree with the other posts. My dad and grandfather used to let the deer or elk hang until a fine sheen was on the meat. He said that the enzimes in the meat would begin to break down and tenderize it. So if  i can that is what i do and it is very tender.. Just a thought to maybe try..

[coachcw]

if it was down to freezing at night fiffty dosn't scare me as long as its out of the direct sun light and bagged . for a couple of days . But i prefer getting it right to the locker minus backstraps . If its boned make sure to have real good seperation in the meat a big bag of meat will sour pretty fast .

[rasbo]

spread open the front legs away from the chest,clean and dry with air..I hang till it mildews at the pelvic,trim the meat as I go its awesome..

[huntergreg]

Has anyone had any experience with Owen's meat in Cle Elum?
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I took a deer and elk there I shot a few years back to have done. Cost almost $600.00 with summer sausage made up. I would never use them again. I didn't get all my meat back I don't think either. I use Nile meats in Naches, WA. . they are only 50 cents a pound for a normal cut and wrap. And $75.00 per 25lbs of summer sausage or peperoni sticks. They get it done fast also.