Hanging game

xchrisshana

Hi there lads I was just wondering what is the best way to hang meat I just got my hands on a coca cola frige and was wondering am I better off quartering the beast or leaving it hole. skin on or skin off ????

daithi55

first off find what the maximum the fridge cools to
ie 1 or 2 degrees as this temp very good for a maximum 2 weeks
this is imperative as the longer its chilled the more tender it becomes depending on the temp anything from 3 above and i wouldnt leave it longer than a week as it might become bad

also the quicker it cools the better.. if you shoot a deer on a friday and cool it then on the sunday you shoot another it can cause problems if you put a hot carcass beside the already cooled one as the temperatuure in the fridge rises and causes problems for the old carcass

leave the deer with the skin on unless you have a muslim cloth

the skin stops the meat drying
a forced air fridge can burn the meat as its to close to the fan and it gets like a frost bite
learned from an earlier mistake

xchrisshana

daithi55 wrote: »

first off find what the maximum the fridge cools to
ie 1 or 2 degrees as this temp very good for a maximum 2 weeks
this is imperative as the longer its chilled the more tender it becomes depending on the temp anything from 3 above and i wouldnt leave it longer than a week as it might become bad

also the quicker it cools the better.. if you shoot a deer on a friday and cool it then on the sunday you shoot another it can cause problems if you put a hot carcass beside the already cooled one as the temperatuure in the fridge rises and causes problems for the old carcass

leave the deer with the skin on unless you have a muslim cloth

the skin stops the meat drying
a forced air fridge can burn the meat as its to close to the fan and it gets like a frost bite
learned from an earlier mistake

Great thanks

cookimonster

As above, but never put a warm carcass into a refrigerator unless it is especially designed for it. Most commercial refrigerators are designed to be loaded with chilled food and not food that is warm or hot. This can cause condensation which is ideal for bacteria as well as putting your condenser under pressure.
One way to insure a rapid drop in body temp is to grollach quickly and split the sternum and pelvic arch. The period between gralloch and refrigeration is usually enough to allow a decrease in body temp. In the food trade you may leave hot food at ambient temperature for 90 mins prior to refrigeration .
I find most animals ready with in ten days. I leave the hide on for a week, skin it, chill it for a day or so and then butcher it. For diceing, mincing or sausage making I keep the meat as cold as possible as it cuts better.

xchrisshana

cookimonster wrote: »

As above, but never put a warm carcass into a refrigerator unless it is especially designed for it. Most commercial refrigerators are designed to be loaded with chilled food and not food that is warm or hot. This can cause condensation which is ideal for bacteria as well as putting your condenser under pressure.
One way to insure a rapid drop in body temp is to grollach quickly and split the sternum and pelvic arch. The period between gralloch and refrigeration is usually enough to allow a decrease in body temp. In the food trade you may leave hot food at ambient temperature for 90 mins prior to refrigeration .
I find most animals ready with in ten days. I leave the hide on for a week, skin it, chill it for a day or so and then butcher it. For diceing, mincing or sausage making I keep the meat as cold as possible as it cuts better.

Cheers after the gralloch is it ok to give it a wash down inside& outside and after I take the skin off

daithi55

xchrisshana wrote: »

Cheers after the gralloch is it ok to give it a wash down inside& outside and after I take the skin off

i normally just give it a wipe of a cloth if its very bad

One shot on kill

After you do all the field work when should you have it in the fridge by. The next morning or straight away.

cookimonster

If its a large space such as a cold room, straight away. If you have limited space and there is a carcass already in there allow the fresh animal to cool to ambient temp for an hour or so.
Last Monday the air temp was 18C at 23.00hrs, there was no way I would leave the animal out over night in that heat. 5C is max temp you want to store the animal in. I keep my fridges at 0-1C (ice crystals will only form after perlonged storage) to allow for temp rises from loading and unloading. As the air ramp cools consistently over the coming months you will not be in to great a rush to get it in to cold storage and overnight hanging can be achieved in a secure location.

xchrisshana

cookimonster wrote: »

If its a large space such as a cold room, straight away. If you have limited space and there is a carcass already in there allow the fresh animal to cool to ambient temp for an hour or so.
Last Monday the air temp was 18C at 23.00hrs, there was no way I would leave the animal out over night in that heat. 5C is max temp you want to store the animal in. I keep my fridges at 0-1C (ice crystals will only form after perlonged storage) to allow for temp rises from loading and unloading. As the air ramp cools consistently over the coming months you will not be in to great a rush to get it in to cold storage and overnight hanging can be achieved in a secure location.

Do you recommend washing down the carcass after skinning. ??? To remove hair that might get stuck too it

Mauser 308

In my experience you should avoid washing down the carcass prior to hanging. Just a rub of a damp cloth at most should be fine. I found deer that got wet went off very quick.

Mauser 308

One shot on kill wrote: »

After you do all the field work when should you have it in the fridge by. The next morning or straight away.

OSOK, How quick you need to get it chilled can also be subject to the time of the year the animal is shot, ie in a warm September day (get it in quick smart) versus a cold, frosty December/January day (not so much pressure). But in all cases get it cleaned and chilling as soon as your set up allows.

323

Mauser 308 wrote: »

In my experience you should avoid washing down the carcass prior to hanging. Just a rub of a damp cloth at most should be fine. I found deer that got wet went off very quick.

+1

Found this also.

Used to constantly have an argument over this regularly with friends wanting to wash the carcass.

Two old retired butchers asked for guidance years ago, said clean red meat only with a cold damp cloth, washing with water only introduces bacteria.

Found same mentioned in a few old cook books on game handling from time before fridges.