Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: MRhunter on October 09, 2014, 11:09:06 AM

Title: hanging your meat
Post by: MRhunter on October 09, 2014, 11:09:06 AM: What are some suggestions for hanging time??
Title: Re: hanging your meat
Post by: Igottanewknee on October 09, 2014, 11:15:21 AM: 34 to 38 degrees, 4 or 5 days is what I do. Tender and tasty. :tup:
Title: Re: hanging your meat
Post by: pianoman9701 on October 09, 2014, 01:13:19 PM: 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.
Title: Re: hanging your meat
Post by: blindluck on October 10, 2014, 12:01:16 PM: shoot em then they freeze in camp go home takes two weeks to thaw. cut em up.
Title: Re: hanging your meat
Post by: jasnt on October 12, 2014, 08:27:31 PM: I don't hang longer than over night most times. Late season bucks I'll hang a few days unless they freeze
Title: Re: hanging your meat
Post by: Smokepole on October 12, 2014, 08:44:21 PM: 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.
Title: Re: hanging your meat
Post by: jrebel on October 12, 2014, 09:03:33 PM: 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!! :tup:
Title: Re: hanging your meat
Post by: jasnt on October 12, 2014, 10:20:04 PM: Quote from: jrebel on October 12, 2014, 09:03:33 PM
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!! :tup:
we're working on a walk in our selves.
Title: Re: hanging your meat
Post by: jrebel on October 12, 2014, 10:30:19 PM: Quote from: jasnt on October 12, 2014, 10:20:04 PM
Quote from: jrebel on October 12, 2014, 09:03:33 PM
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!! :tup:
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.
Title: Re: hanging your meat
Post by: Ragdaddy on October 13, 2014, 12:44:01 AM: Quote from: Igottanewknee on October 09, 2014, 11:15:21 AM
34 to 38 degrees, 4 or 5 days is what I do. Tender and tasty. :tup:

:yeah:
Title: Re: hanging your meat
Post by: JohnVH on October 30, 2014, 10:22:01 AM: we try to hang them about a week :tup:
Title: Re: hanging your meat
Post by: sagewalker on November 06, 2014, 11:25:46 AM: Quote from: JohnVH on October 30, 2014, 10:22:01 AM
we try to hang them about a week :tup:

we do the same, seems to make it a lot easier when cutting them up!
Title: Re: hanging your meat
Post by: JohnVH on November 06, 2014, 11:28:10 AM: 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..

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fjohnvh.smugmug.com%2FOther%2FHunting%2FBear-down-9-2012%2Fi-fZ594fq%2F0%2FL%2FCA_09271221402830-L.jpg&hash=d975508918f6820cd0a841672a673f0d3f0194ed)
Title: Re: hanging your meat
Post by: TommyH on November 06, 2014, 12:50:07 PM: Quote from: JohnVH on November 06, 2014, 11:28:10 AM
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..

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fjohnvh.smugmug.com%2FOther%2FHunting%2FBear-down-9-2012%2Fi-fZ594fq%2F0%2FL%2FCA_09271221402830-L.jpg&hash=d975508918f6820cd0a841672a673f0d3f0194ed)

I like that!!!
Title: Re: hanging your meat
Post by: Bean Counter on November 06, 2014, 01:17:56 PM: 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. :twocents:
Title: Re: hanging your meat
Post by: Stein on November 12, 2014, 10:00:54 PM: Quote from: Bean Counter on November 06, 2014, 01:17:56 PM
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. :twocents:

That's what I do. My game animals are more tender than the grass fed beef we buy and have hung for two weeks.