Hunting Washington Forum

Big Game Hunting => Deer Hunting => Topic started by: JH on October 12, 2010, 02:31:47 PM

Title: Hanging Meat
Post by: JH on October 12, 2010, 02:31:47 PM: 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.
Title: Re: Hanging Meat
Post by: bobcat on October 12, 2010, 02:35:36 PM: 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.
Title: Re: Hanging Meat
Post by: NRA4LIFE on October 12, 2010, 02:37:06 PM: 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.
Title: Re: Hanging Meat
Post by: jeepasaurusrex on October 12, 2010, 02:56:34 PM: 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.
Title: Re: Hanging Meat
Post by: bobcat on October 12, 2010, 02:58:17 PM: Yes, skin it for sure. I figured that was a given. And keep the flies and the sun off it.
Title: Re: Hanging Meat
Post by: vandeman17 on October 12, 2010, 02:59:01 PM: 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. :twocents:
Title: Re: Hanging Meat
Post by: JH on October 12, 2010, 03:02:23 PM: 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?
Title: Re: Hanging Meat
Post by: bobcat on October 12, 2010, 03:05:55 PM: Quote from: JH on October 12, 2010, 03:02:23 PM
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.
Title: Re: Hanging Meat
Post by: grundy53 on October 12, 2010, 03:10:23 PM: 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.
Title: Re: Hanging Meat
Post by: vandeman17 on October 12, 2010, 03:10:49 PM: Quote from: bobcat on October 12, 2010, 03:05:55 PM
Quote from: JH on October 12, 2010, 03:02:23 PM
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. :drool:
Title: Re: Hanging Meat
Post by: bucklucky on October 12, 2010, 03:15:45 PM: 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.
Title: Re: Hanging Meat
Post by: ser300wsm on October 12, 2010, 04:22:43 PM: :) 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..
Title: Re: Hanging Meat
Post by: coachcw on October 12, 2010, 05:40:49 PM: 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 .
Title: Re: Hanging Meat
Post by: rasbo on October 12, 2010, 05:59:35 PM: 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..
Title: Re: Hanging Meat
Post by: huntergreg on October 12, 2010, 08:52:11 PM: Has anyone had any experience with Owen's meat in Cle Elum?
[/quote]

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.
Title: Re: Hanging Meat
Post by: ribka on October 12, 2010, 08:59:12 PM: Go to Nile Meats in Naches. Great job, product and fast service. Used them for many deer , lope and elk
Title: Re: Hanging Meat
Post by: toothfangclaw on October 12, 2010, 10:33:06 PM: Not a bad idea is to get it ready as said. Then let it cool over night then during the day wrap it in a old sleeping bag and out of sun. Then take off at night again. Also pack a meat thermometer to monitor that it is staying cold.
Title: Re: Hanging Meat
Post by: sneekee_dean on October 13, 2010, 09:04:31 AM: Yeah as long as you keep it opened up so it can cool throughly and out of direct sun a couple days should be fine. Keeping the bees and flies off is a must too.
Title: Re: Hanging Meat
Post by: jeepasaurusrex on October 13, 2010, 09:06:34 AM: We use old bed sheets. They are thin to allow heat to escape, but keep the flies and bees off of the meat. Kind of funny seeing a deer hanging covered in Dora the Explorer. :chuckle:
Title: Re: Hanging Meat
Post by: Lightning_Rider on October 13, 2010, 09:09:28 AM: Quote from: jeepasaurusrex on October 12, 2010, 02:56:34 PM
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.

:yeah:
Title: Re: Hanging Meat
Post by: lablover on October 17, 2010, 12:38:32 AM: JH - Owen's Meat does great work. I have taken my elk and my bear there this year, and have gotten it all back, and I got it back in a quick time frame. Several of my closest friends and hunting partners take their game animals there as well and have NEVER had a problem. Not quite sure how much meat huntergreg turned in to spend that kind of money, but who knows. I would highly suggest Owen's Meat to anyone in the area.
Title: Re: Hanging Meat
Post by: butcher98951 on October 17, 2010, 06:25:42 AM: Quote from: bucklucky on October 12, 2010, 03:15:45 PM
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.

I would have to say this is the best advise onthis post,,Humididty speeds up the bacterial growth by 50 folds... take it from a butcher the best thing is to keep it clean and cold just get the meet off the bone and on ice as soon as possiable if dont know how just quarter up and put in ice box