What temp to hang deer?

wexfordman

Hi, what temp do you guys use to hang your carcass?

Chwers
Eamon

German pointer

wexfordman wrote: »

Hi, what temp do you guys use to hang your carcass?

Chwers
Eamon

I usually keep mind between 2C and 4C for between 7 and 14 days

clivej

Between 3 and 5 degrees for 14 days with the skin on to stop the meat drying out

dev110

From a food safety point of view it should be between 0-5 degrees.

ejg

1 deg 5-6 days.
edi

cookimonster

dev110 wrote: »

From a food safety point of view it should be between 0-5 degrees.

Absolutely correct, just home from boning out a Sika buck hanging 10 and hind hanging for 4 days with hide on. But to best honest could have left for another 24 hrs skinned to allow it to meat to firm up, makes cutting easier. The closer to 0C the better cut you get.

wexfordman

Thanks gents, have a guy coming to fit a compressor to my cold room next week, I told him 0to 4, after reading the above.

genuineirl

The recommended for best tenderness I know is as fallow:
1-after clean and dry out carcas cool it down to 10 deg. and keep in this temp. for 24h. It's improve tenderness by 40-50%.
2-after 24h start hang in temp. -1.4 to +1 deg. Air in chillroom must circulate all the time and door must be opened at least once a day to change the air.
3-temp. must be measured against the bone in the meat, not in chillroom because below -1.4 deg. meat will freeze.
4-period of hanging depends of weight and age of deer but in that conditions can be hang up to 1 month.

4200fps

Keep as much fat on the deer as possable. Stops meat going dark and great for flavor

Snowc

D uncle always says "0-6 above or below will give you d sh1ts"

FISMA

wexfordman wrote: »

Hi, what temp do you guys use to hang your carcass?

Eamon,
These lads say 40.0F (4.44C) - have a look at their "Proper Care and Handling of Venison From Field to Table" pamphlet.

genuineirl

FISMA wrote: »

Eamon,
These lads say 40.0F (4.44C) - have a look at their "Proper Care and Handling of Venison From Field to Table" pamphlet.

ok, but did u read all chapter carefully with understanding???

"• Heat all game meats, including jerky, to 160°F before drying
to reduce the risk of foodborne illness. Use a calibrated meat
thermometer to ensure proper cooking.
• Jerky should be dried sufficiently after processing and can be
stored for 1–2 months under refrigeration (< 40°F)."

Jerky is processed and dried meat - that's mean the meat pieces have bean salted or smoked or both of this processes and then dried out. Drying after processing can be done in fridge for 1-2 months...

Most of bacteria multiply in fridge very slow even below 5C deg. so then low temp. then slow bacteria multiply.

4200fps

Just hang it at 4 degrees or less and what more one wants

Cork24

I dont hang them at all..

i just cut them up and store them, and cook some of the meat the next day,

hunterpajero

i shot a calf on sunday and he was butcherd up yesterday evening,calves are tender anyway so no need to hang

ah sure !

my cooler is set to 4 degrees , would keep a hind or a stag for 7 days in it.
Calves go straight to the freezer.