Post by: steeliedrew on September 22, 2013, 05:24:10 PM
Post by: Jason on September 22, 2013, 05:28:22 PM
Post by: BOWHUNTER45 on September 22, 2013, 05:29:40 PM
Post by: ghosthunter on September 22, 2013, 05:30:35 PM
Post by: norsepeak on September 22, 2013, 05:30:47 PM
Post by: scout/sniper on September 22, 2013, 05:31:01 PM
To warm out, find a meat locker to hang it if you want to age it. But I would just butcher her now.:yeah: I would butcher it now.
Post by: turkeyfeather on September 22, 2013, 05:32:58 PM
Post by: wapiti hunter2 on September 22, 2013, 05:33:37 PM
Post by: DoubleJ on September 22, 2013, 05:39:36 PM
Post by: Russ McDonald on September 22, 2013, 05:42:25 PM
Sent from my BNTV600 using Tapatalk 4
Post by: brew on September 22, 2013, 05:42:31 PM
Post by: DoubleJ on September 22, 2013, 05:45:08 PM
its probably too late now but go on craigs list and find yourself a free fridge....put it in your garage (i use mine as a beer fridge) and when you shoot a deer in the early season quarter it up in game bags (i use washable types) and leave it for 5 or 6 days....my wife shot a doe last tuesday and i did exactly that and cut it up this afternoon listening to the Hawks on the radio. been doing it for years and have never had a problem...each one will hold a deer or a couple elk quaters
x2
Post by: steeliedrew on September 22, 2013, 06:37:22 PM
Next question. I live in north Seattle, greenlake area....anybody know of a butcher somewhat local? Could be in Seattle, lynnwood, Everett, I don't mind a bit of a drive for a good butcher that works with wild game. I figure I'll cut the back straps and tenderloins out myself and then bring the quarters and ribs in for burger, breakfast sausage, neck roast, and various steaks.
Post by: kingpin on September 22, 2013, 06:44:23 PM
Post by: Whitpirate on September 22, 2013, 06:47:40 PM
Post by: Bigtine96 on September 22, 2013, 06:48:59 PM
For years growing up I was always told to hang my meat for several days before processing....then I talked to the local meat processor and he said to get the meat to the processor ASAP. So since then I've gotten my meat to him ASAP and he was right, the meat has been much better, so I'd suggest getting it processed ASAP.
I was told by a guy who has been a butcher all his life that the longer the animal hangs the more gamey the meat will taste.
Post by: HUNTINCOUPLE on September 22, 2013, 06:52:06 PM
Post by: BOWHUNTER45 on September 22, 2013, 06:53:25 PM
Post by: BOWHUNTER45 on September 22, 2013, 06:57:48 PM
BS ...Yeah if it is during the rut maybe ...put if you cut those scent glands off his back legs that helps ...It is alittle warm at this time So do what needs to be done but come next month I would hang them for days :tup:For years growing up I was always told to hang my meat for several days before processing....then I talked to the local meat processor and he said to get the meat to the processor ASAP. So since then I've gotten my meat to him ASAP and he was right, the meat has been much better, so I'd suggest getting it processed ASAP.
I was told by a guy who has been a butcher all his life that the longer the animal hangs the more gamey the meat will taste.
Post by: Smossy on September 22, 2013, 06:58:47 PM
Post by: steeliedrew on September 22, 2013, 07:06:42 PM
Great work!
Thanks Smossy. Great work on arrowing that grouse too! My first game kill ever was last year when I arrowed a grouse. Tasty little buggers. Enjoy it!
Post by: Bigtine96 on September 22, 2013, 07:57:47 PM
BS ...Yeah if it is during the rut maybe ...put if you cut those scent glands off his back legs that helps ...It is alittle warm at this time So do what needs to be done but come next month I would hang them for days :tup:For years growing up I was always told to hang my meat for several days before processing....then I talked to the local meat processor and he said to get the meat to the processor ASAP. So since then I've gotten my meat to him ASAP and he was right, the meat has been much better, so I'd suggest getting it processed ASAP.
I was told by a guy who has been a butcher all his life that the longer the animal hangs the more gamey the meat will taste.
According to him the taste comes from the bone marrow seeping into the meat as it hangs. Is it true :dunno: who knows but I butcher as soon as possible and have always had excellent meat, and I know of people who let it hang and have excellent meat.
Post by: BOWHUNTER45 on September 22, 2013, 08:19:04 PM
Post by: Huntboy on September 22, 2013, 08:40:51 PM
like I said ..everyone has their own opinion and I do not think anyone has died from it .... :dunno: :dunno: :chuckle:
If you can, let it hang. :twocents:
Post by: bullseeker on September 22, 2013, 08:47:14 PM
Post by: wt on September 22, 2013, 08:51:48 PM
Post by: wildweeds on September 22, 2013, 09:01:45 PM
Post by: 7mmfan on September 22, 2013, 09:08:29 PM
Post by: timberhunter on September 22, 2013, 09:27:48 PM
Post by: wilsongideon on September 22, 2013, 09:47:31 PM
Post by: ghosthunter on September 22, 2013, 09:56:01 PM
My grandad had a butchershop/slaughterhouse, he never hung game meat,when I asked why he explained that the reason you hang meat is so the marbled fat weakens and flavors/tenderizes,Game meat tallow is nasty and also does not have marbleing which is why he never hung anything,it hung in the tree to cool off enough to cut and then was cut/wrapped/thrown in the cabin freezer.He was a second generation butcher,my uncles the third generation do not hang theirs either,but their meat all gets turned into sausages of summer or pepperoni because.............. thier wives won't cook deer steaks.As grandpa told me........... you don't want tough meat,drop em in their tracks dead,you want tough meat wing em three or four times and get the adrenaline running through them.And has been mentioned above, the refrigerator with a closet rod acrossed it is an excellent way to cool em off and hold em until you can deal with em,my buddy shot a deer a few years ago and had it hung in his shop on the opener,I saw tons of flys on it(in game bags but..) I helped him quarter and the whole buck fit in the fridge hanging from a 1 inch pipe,Took a little finagaling but it worked SUPER!
I just had a butcher tell me that this weekend. Deer and Elk are not beef. You gain nothing but time letting them hang.
Post by: wildweeds on September 22, 2013, 10:12:44 PM
Post by: Bob33 on September 22, 2013, 10:16:01 PM
If you wish to do so, follow these guidelines:
1. The temperature must remain above freezing and should not go over 40 degrees.
2. Do not butcher in the first 24 hours. Rigor mortis needs to finish. In the first 24 hours, meat actually gets less tender. Read this for more info: http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time (http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time)
3. Keep the meat clean, dry, and free of insects and bugs.
Post by: Smossy on September 22, 2013, 11:07:43 PM
Everyone talks about how good they are to eat, cant wait to get him on the BBQ or something. Not sure how I want to prepare it yet :chuckle: I'm still waiting on that first deer. Late archery maybe.Great work!
Thanks Smossy. Great work on arrowing that grouse too! My first game kill ever was last year when I arrowed a grouse. Tasty little buggers. Enjoy it!
Post by: steeliedrew on September 23, 2013, 03:50:48 AM
Post by: Bean Counter on September 23, 2013, 04:56:43 AM
Meat doesn't have to be be below 40 in daytime temps 100% of the time in order to make it. We've hung deer and elk, boned out and skinned, in breathable bags, day time temps in the low to mid 50s in the shade. It was because nighttime temps dropped to the mid 30s that the meat got so cold that even though the daytime temps were officially in "the danger zone" that the meat didn't spoil.
Just remember all those qualifiers I put in there: shade, skinned, deboned, hung, breathable bags, mid 30s, mid 50s.
Post by: steeliedrew on September 23, 2013, 08:21:14 AM
Post by: bullcanyon on September 23, 2013, 09:11:39 AM
My wife shot a cow Elk on a late hunt a few years back. It was negative 2 when we hung her in the barn. Never got a chance to age. Just cooled down and was froze. That was the toughest meat we've ever had. I'll never not let meat age again if I have the choice.
Post by: pianoman9701 on September 23, 2013, 09:24:36 AM
Refrigerators are magical things if you can get to one. I bone out my deer and put the meat in there for about 7 days and then cut it into steaks, roasts and burger and then vacuum seal and freeze
The things which affect meat flavor and texture the most are the initial processing in the field, time to get it in the cooler, and aging. Proper field processing, which includes limiting meat exposure to feces, urine, and digestive tract, also includes exposure to heat and dirt/hair. Processing has perhaps the most effect on the final taste of the meat. Next is keeping the meat dry and getting into a cooler ASAP. Finally, if you want really tender meat, you must age it. Proper aging does NOT affect the "gaminess" of the meat. Gaminess comes from the original processing, exposure to excrement and body waste, natural forage, and the time it took to cool it down. What aging does do is breaks down the fibrous matter with enzymes and make your meat more tender. I've never had a deer that didn't taste excellent and all of them had very little gaminess. I age deer or elk 7-10 days, emphasizing that the butcher go as long as possible in that range. He'll end up trimming off a little more, but the end result is much better eating meat.
Post by: Buzz2401 on September 23, 2013, 11:15:45 AM
Post by: Igottanewknee on September 23, 2013, 11:30:42 AM
Post by: pianoman9701 on September 23, 2013, 11:32:42 AM
I usually try and butcher within 2-3 days if it is cool enough for that. I have hanged for much longer and have butchered right away never really seen any change in hang time vs meat quality, seems to be alot of other factors. Such as how long it took animal to die and where the animal was feeding and what time of year it was. The number one thing that has made my steaks 10x better is soaking them in water overnight to get as much blood as possible. I refuse to eat any elk or deer steak that hasn't been soaked.
Not recommended. Water and meat are not friends.
Post by: scout/sniper on September 23, 2013, 01:57:33 PM
:yeah: Agreed. I only use water on a soaked towel to wipe off hair and blood.I usually try and butcher within 2-3 days if it is cool enough for that. I have hanged for much longer and have butchered right away never really seen any change in hang time vs meat quality, seems to be alot of other factors. Such as how long it took animal to die and where the animal was feeding and what time of year it was. The number one thing that has made my steaks 10x better is soaking them in water overnight to get as much blood as possible. I refuse to eat any elk or deer steak that hasn't been soaked.
Not recommended. Water and meat are not friends.
Post by: christopheri on September 23, 2013, 02:14:55 PM
I usually try and butcher within 2-3 days if it is cool enough for that. I have hanged for much longer and have butchered right away never really seen any change in hang time vs meat quality, seems to be alot of other factors. Such as how long it took animal to die and where the animal was feeding and what time of year it was. The number one thing that has made my steaks 10x better is soaking them in water overnight to get as much blood as possible. I refuse to eat any elk or deer steak that hasn't been soaked.
Not recommended. Water and meat are not friends.
What happens? I have always washed my deer meat in water then pat dry. I have never had a problem. :dunno:
Post by: whtbuck on September 23, 2013, 02:21:55 PM
Post by: pianoman9701 on September 23, 2013, 02:31:08 PM
Post by: BOWHUNTER45 on September 23, 2013, 02:42:57 PM
Here is what meat looks like after I bone out a bear ... I bone them out on the spot using the hide for my cutting area ...You can not buy meat in the store this clean .......Lmao And I hung it for 2 days ....hehehe
Post by: Buzz2401 on September 23, 2013, 03:30:31 PM
Post by: Bob33 on September 23, 2013, 03:39:48 PM
Guessing rigor mortis doesn't apply to wild game? We hang our animals in the cooler for at least a week for deer and longer for Elk. Imo they are more tender. Never had an issue with flavor.Meat that freezes or is butchered within 24 hours of being killed is subject to "cold-shortening" because rigor mortis is not complete. Animals need to complete the rigor mortis process or the meat will be tough. After 24 hours, have at it or hang it as you wish.
My wife shot a cow Elk on a late hunt a few years back. It was negative 2 when we hung her in the barn. Never got a chance to age. Just cooled down and was froze. That was the toughest meat we've ever had. I'll never not let meat age again if I have the choice.
Post by: MacAttack on September 23, 2013, 04:15:30 PM
Post by: wildweeds on September 23, 2013, 04:29:17 PM
Can anybody post a picture on how you hang it in your beer fridge?
Post by: MacAttack on September 23, 2013, 04:50:39 PM
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.
Ok, I have a kegerator like that and a separate fridge with the freezer above. I guess I have to pull out the keg when I harvest a deer.
Post by: scottcrb on September 23, 2013, 04:56:04 PM
Call Double D meats in Mt Lake Terrace. I think they process game
They do and they are great and quick. Just call ahead and see how they want it brought in .
Post by: curlewkiller on September 24, 2013, 01:52:28 PM
http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time (http://www.fieldandstream.com/articles/other/recipes/2006/01/deer-hang-time)
Post by: deltaops on September 24, 2013, 03:33:45 PM
Post by: Jonathan_S on September 24, 2013, 03:37:08 PM
Looks like I need to find an old fridge. With 3 of us going out this year, I will need a big fridge.
It is nice to age if you have it controlled in a fridge but it certainly isn't a necessity. Too often, I haven't had the ability to age meat. It turns out great. Lots of guys bone out meat and it's in the freezer that night.
Last two years I did exactly what the author of that article says is the worst (butchering within 24 hrs) guess what? Delicious meat.
Post by: brew on September 24, 2013, 05:53:11 PM
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."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...Can anybody post a picture on how you hang it in your beer fridge?
Post by: RadSav on September 24, 2013, 06:24:36 PM
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. :dunno:
Post by: bobcat on September 24, 2013, 06:30:02 PM
Post by: RadSav on September 24, 2013, 06:31:38 PM
Post by: bobcat on September 24, 2013, 06:43:03 PM
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 (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)
Post by: bobcat on September 24, 2013, 06:45:53 PM
http://www.amazon.com/Taylor-Service-Classic-Freezer-Refrigerator-Thermometer/dp/B000BPE88E/ref=pd_sim_k_1 (http://www.amazon.com/Taylor-Service-Classic-Freezer-Refrigerator-Thermometer/dp/B000BPE88E/ref=pd_sim_k_1)
Post by: coachcw on September 24, 2013, 06:56:56 PM
Post by: Buckmark on September 24, 2013, 07:01:59 PM
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.....
Post by: steeliedrew on September 24, 2013, 08:38:46 PM
Drew
Post by: wildweeds on September 24, 2013, 10:22:51 PM
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."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...Can anybody post a picture on how you hang it in your beer fridge?
Post by: RadSav on September 24, 2013, 11:51:16 PM
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 :drool:
Post by: PA BEN on September 25, 2013, 05:50:45 AM
Post by: brew on September 25, 2013, 08:31:16 PM
PHEW.....glad to know someones OCD's are worse than mine...makes me fell almost "normal" again...thanks 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. :dunno:
Post by: RadSav on September 25, 2013, 10:40:33 PM
:chuckle: :chuckle: 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.PHEW.....glad to know someones OCD's are worse than mine...makes me fell almost "normal" again...thanks 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. :dunno: