Hunting Washington Forum

Big Game Hunting => Deer Hunting => Topic started by: Westsideelkchaser on October 31, 2023, 01:56:32 AM

Title: Hang time and temp
Post by: Westsideelkchaser on October 31, 2023, 01:56:32 AM: 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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Title: Re: Hang time and temp
Post by: callturner on October 31, 2023, 05:53:02 AM: Wild game does not need to age cool it down and let the meat firm up then cut it.
Title: Re: Hang time and temp
Post by: 300rum on October 31, 2023, 06:35:18 AM: Hanging intensifies flavor. Most folks don't want that in wild game. I prefer to process it right away.
Title: Re: Hang time and temp
Post by: huntnnw on October 31, 2023, 06:42:33 AM: Quote from: callturner on October 31, 2023, 05:53:02 AM
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
Title: Re: Hang time and temp
Post by: MADMAX on October 31, 2023, 06:50:07 AM: Westside Id be afraid it would get swiped
Title: Re: Hang time and temp
Post by: hunter399 on October 31, 2023, 06:53:53 AM: Quote from: callturner on October 31, 2023, 05:53:02 AM
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.
Title: Re: Hang time and temp
Post by: huntnnw on October 31, 2023, 06:58:55 AM: Quote from: hunter399 on October 31, 2023, 06:53:53 AM
Quote from: callturner on October 31, 2023, 05:53:02 AM
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
Title: Re: Hang time and temp
Post by: HUNTIN4SIX on October 31, 2023, 07:00:18 AM: 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. :twocents:
Title: Re: Hang time and temp
Post by: 7mmfan on October 31, 2023, 07:05:02 AM: 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.
Title: Re: Hang time and temp
Post by: kirkl on October 31, 2023, 07:39:19 AM: 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.
Title: Re: Hang time and temp
Post by: builtfordtough on October 31, 2023, 07:42:25 AM: 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.
Title: Re: Hang time and temp
Post by: hunter399 on October 31, 2023, 08:50:51 AM: 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.
Title: Re: Hang time and temp
Post by: kweeks2933 on October 31, 2023, 09:38:00 AM: Just processed 4 that I hung in my walk-in cooler for a week. Definitely more tender and better flavor
Title: Re: Hang time and temp
Post by: buglebuster on October 31, 2023, 10:00:48 AM: 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 .
Title: Re: Hang time and temp
Post by: dilleytech on October 31, 2023, 10:23:52 AM: 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.
Title: Re: Hang time and temp
Post by: Stein on October 31, 2023, 10:28:26 AM: I don't age but do try to give it at least 24-48 hours before I cut it. If I had a walk-in I might, but for out of state deer and elk you have to debone them anyway.
Title: Re: Hang time and temp
Post by: builtfordtough on October 31, 2023, 11:22:06 AM: Stein, correct me if I'm wrong. Reading the idaho game pamphlet last week, it said if you are hunting units 14 and 15 with cwd you have to have it tested and de boned
Said nothing about any other units and having to de bone your deer. All 3 of us tagged out and brought back in quarters late last night.
Title: Re: Hang time and temp
Post by: hunter399 on October 31, 2023, 11:41:12 AM: Temps right now as an example.
Freeze at night,thaw out in the afternoon,then refreeze at night and so on for days.
Doesn't sound good to me.
Pull out a package of meat and thaw, refreeze ,15 times.
I'm not doing that. Lol. :chuckle:
I'd rather have the fresh factor and a meat hammer myself.

I'll also add that's why I cut,wrap,grind my own now.
I don't want someones 15 day meat processed with mine.
Title: Re: Hang time and temp
Post by: bornhunter on October 31, 2023, 11:48:05 AM: Quote from: builtfordtough on October 31, 2023, 11:22:06 AM
Stein, correct me if I'm wrong. Reading the idaho game pamphlet last week, it said if you are hunting units 14 and 15 with cwd you have to have it tested and de boned
Said nothing about any other units and having to de bone your deer. All 3 of us tagged out and brought back in quarters late last night.

Doesn't Wa require deboning now?
Title: Re: Hang time and temp
Post by: BULLBLASTER on October 31, 2023, 11:55:19 AM: https://app.leg.wa.gov/wac/default.aspx?cite=220-413-030

Meat should be boned out before bringing it back to WA.
Title: Re: Hang time and temp
Post by: kellama2001 on October 31, 2023, 12:32:58 PM: This is the first year I've had a cooler to hang my deer. Usually I have my deer cut up in the first couple days. This year, due to other hunts and work obligations, my buck hung for 2 weeks at 35 degrees. I just trimmed the rind (minimal) and butchered like normal. Incredible flavor and tenderness in the steaks!