Post by: CP on October 01, 2012, 10:50:55 AM
Post by: NW-GSP on October 01, 2012, 10:53:56 AM
If you can get dry ice put it in the bottom of a cooler put a towel on top of it and then the meat on top of that.
Your meat will not get water logged like it would if you used ice.
Post by: JLS on October 01, 2012, 11:00:07 AM
Post by: Goldeneye on October 01, 2012, 11:09:40 AM
Post by: Kowsrule30 on October 01, 2012, 02:43:37 PM
Post by: wapiti hunter2 on October 01, 2012, 10:22:16 PM
Post by: Dan-o on October 01, 2012, 10:29:42 PM
Process NOW! Do not hang a moment longer unless you can keep the meat below 40.
:yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah:
Post by: buck man on October 01, 2012, 10:38:50 PM
Process NOW! Do not hang a moment longer unless you can keep the meat below 40.
:yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah:
:yeah: :yeah: :yeah:
Post by: jess on October 01, 2012, 10:43:23 PM
Post by: Kioti on October 02, 2012, 06:18:25 AM
Elks a tender side of meat anyways, no point in hanging it to make it more tender.
Post by: ghosthunter on October 02, 2012, 06:35:45 AM
A lot of guys wait too long than try to rush it to the butcher. And the butcher turns them away because its bad already.
Post by: ridgefire on October 02, 2012, 06:54:42 AM
Post by: Chesapeake on October 02, 2012, 09:59:10 AM
http://www.wyomingextension.org/agpubs/pubs/B594R.pdf (http://www.wyomingextension.org/agpubs/pubs/B594R.pdf)
What different folks consider as rot loss/ sour varies.
Post by: dvolmer on October 02, 2012, 10:29:41 AM
All elk hunters should read this:That was a great article and very helpfull. My hunting partners grandpa was a meat cutter in Waitsburg for years. He always told me that cow hang for 21 days, elk hang for 7 days, and deer don't need to be hung at all. Your article confirmed that for the elk at 7 days.
http://www.wyomingextension.org/agpubs/pubs/B594R.pdf (http://www.wyomingextension.org/agpubs/pubs/B594R.pdf)
What different folks consider as rot loss/ sour varies.
when we get elk we usuall bone it all out right on the spot to pack it out easier and than put in old pillow cases and hang in a tree if we are still hunting. We try to get it home as soon as possible and pretty much process it that day. I wonder what the best thing to do if you have meat that is boned out and how to age it if it needs it at all?
Post by: Chesapeake on October 02, 2012, 11:20:05 AM
Many locker-plant operators object
to aging elk because they are not chilled rapidly and
have high bacterial contamination which results in
spoiled meat.
For me, with meat boned in the field, I dont age at all. Mostly due to the fact that boning opens the meat up to a much greater surface area. There is much more surface that is opened up to bacteria and then closed back up due to folds ect... so that it maintains a moist dark environment good for bacteria growth. Boned meat spoils much faster than rounds or halves in my experience.
My family has a walk in cooler to hang our meat in.
Post by: deadwoodbuck on October 02, 2012, 11:34:13 AM
Whats the point of hanging, other then letting it glaze up and possibly cool down. Cut that sucka up, now especially with they way the ambient temperature is now.
Elks a tender side of meat anyways, no point in hanging it to make it more tender.
I cut my meat as soon as the body temp leaves the meat.. I never hang! I dont like eating half rotten food!:yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah:
i'm hungry now just reading this thread
Post by: CP on October 02, 2012, 11:39:42 AM
Post by: NWBREW on October 02, 2012, 12:02:27 PM
Post by: NW-GSP on October 02, 2012, 12:25:07 PM
:chuckle: If you can't cool it.....cook it. :chuckle:
Post by: dvolmer on October 02, 2012, 12:39:24 PM
Post by: MR5x5 on October 02, 2012, 12:59:23 PM
Summary -
"Under ideal conditions, (meaning shot in cold weather and cooled quickly to below 34 deg F) age antelope 3 days, deer, sheep, goat, cow elk and cow moose 7 days and bull elk and bull moose 14 days after the kill at 34ºF. If the temperature is higher, the aging period should be shorter. Game which is killed when the temperature is 65ºF or above and held at this temperature over 1 day should be cut immediately. Game that is to be ground or chopped does not need to be aged."
http://www.theoutdoorlodge.com/features/articles/wild_game/aging_big_game.html (http://www.theoutdoorlodge.com/features/articles/wild_game/aging_big_game.html)
Post by: dvolmer on October 02, 2012, 02:48:29 PM
Another good read:That sounds very reasonable to me with the animals I have delt with. i usually have 5 to 10 animals to deal with and in eastern Washingon it is warm so we are cutting them up sooner than later.
Summary -
"Under ideal conditions, (meaning shot in cold weather and cooled quickly to below 34 deg F) age antelope 3 days, deer, sheep, goat, cow elk and cow moose 7 days and bull elk and bull moose 14 days after the kill at 34ºF. If the temperature is higher, the aging period should be shorter. Game which is killed when the temperature is 65ºF or above and held at this temperature over 1 day should be cut immediately. Game that is to be ground or chopped does not need to be aged."
http://www.theoutdoorlodge.com/features/articles/wild_game/aging_big_game.html (http://www.theoutdoorlodge.com/features/articles/wild_game/aging_big_game.html)
Post by: Chesapeake on October 02, 2012, 05:09:37 PM
Problem Solved. Thanks for all the advice:
Looks like backstrap the didnt get much for trimming.