butcherin deer

cbrjohnthou · 28-06-2010 05:34PM #1

I was wonderin DO I HAVE to hang a deer for a few days before I butcher it or is it ok to skin it and chop it up on the same day, I know it should be left for a while and its prob easier to work with but I don't have anywhere to hang it this year, got a steel shed built and its like an oven. So until I get a cold room can I do it all in the one go.

cheers.

Tackleberrywho · 28-06-2010 05:36PM

shank1 wrote: »

I was wonderin DO I HAVE to hang a deer for a few days before I butcher it or is it ok to skin it and chop it up on the same day, I know it should be left for a while and its prob easier to work with but I don't have anywhere to hang it this year, got a steel shed built and its like an oven. So until I get a cold room can I do it all in the one go.

cheers.

Look in the buy and sell, get an old fridge out of a shop for coke bottles etc, tall Fridge.
My father got me one for my birthday a few years ago, he paid a tenner for it

Tackleberrywho · 28-06-2010 05:37PM

I skin and leave hang 3-6 days depending on weight.

Hibrion · 28-06-2010 05:41PM

Ask around and see if anyone has a coldroom they would let you hang it in.

Or if you have a decent enough sized fridge at home you could break the deer, mince the forequarter and ribs for burgers, sausages etc, then just split the loin and legs and leave them in your fridge for a few days. They won't take up a lot of room like this.

If you have access to a vacuum packer you could keep them in your fridge for weeks.
Of course, this will all depend on the size and sex of the deer you have.

Tackleberrywho · 28-06-2010 05:49PM

http://www.donedeal.ie/for-sale/kitchen/1300431

They can be got cheaper!

cbrjohnthou · 28-06-2010 05:59PM

Tackleberrywho wrote: »

http://www.donedeal.ie/for-sale/kitchen/1300431

They can be got cheaper!

Would you believe I gave away 2 of them last year:mad:

I don't have a problem with hanging them in a mates house, he has a massive cold room but he is a good distance to travel to collect the deer.

I am only wondering if I 'HAD' to would it make much, if any, difference to the texture or the flavour, or would it be hard to butcher properly so fresh.

deerhunter1 · 28-06-2010 06:27PM

shank1 wrote: »

Would you believe I gave away 2 of them last year:mad:

I don't have a problem with hanging them in a mates house, he has a massive cold room but he is a good distance to travel to collect th to hand it a day ore deer.

I am only wondering if I 'HAD' to would it make much, if any, difference to the texture or the flavour, or would it be hard to butcher properly so fresh.

If the meat is too fresh it is difficult to cut properly, you need need to hang it a day or to for the meat to tighten up. If too fresh it is not nice to eat, thats more a preference

Hibrion · 28-06-2010 06:51PM

With a sharp knife and a bone saw you won't have any problem breaking the animal while its fresh. If you refrigerate it for a few days after you break it then it will be firmer and you will get nicer chops/ steaks out of the loin and the meat will be less strong in taste.

bang2 · 28-06-2010 07:45PM

shank1 wrote: »

I was wonderin DO I HAVE to hang a deer for a few days before I butcher it or is it ok to skin it and chop it up on the same day, I know it should be left for a while and its prob easier to work with but I don't have anywhere to hang it this year, got a steel shed built and its like an oven. So until I get a cold room can I do it all in the one go.

cheers.

There's no problem with skinning and butchering them fresh if thats what you want, or if you have no refrigeration. If you like mild deer flavour, and if your stewing or mincing it it wont make much of a difference.

I hang ours for 2-3 weeks in the skin , less weight loss with the skin on. It takes longer to skin but the meat is so tender it's unbelievable.
So if your looking for tender tasty venison steaks from the straps or delicious roast joints, invest in the fridge.
keep an eye out on commercial auctions , stainless steel fridges going V cheap at the moment

lots of patience involved in the stalking, add a little after the kill.it's worth it.

IMHO from years of butchering and Cooking.

Bang2

jwshooter · 28-06-2010 07:49PM

bang2 wrote: »

There's no problem with skinning and butchering them fresh if thats what you want, or if you have no refrigeration. If you like mild deer flavour, and if your stewing or mincing it it wont make much of a difference.

I hang ours for 2-3 weeks in the skin , less weight loss with the skin on. It takes longer to skin but the meat is so tender it's unbelievable.
So if your looking for tender tasty venison steaks from the straps or delicious roast joints, invest in the fridge.
keep an eye out on commercial auctions , stainless steel fridges going V cheap at the moment

lots of patience involved in the stalking, add a little after the kill.it's worth it.

IMHO from years of butchering and Cooking.

Bang2

2-3 weeks :eek: .thats not tender man , its called rotten.

bang2 · 28-06-2010 07:50PM

jwshooter wrote: »

2-3 weeks :eek: .thats not tender man , its called rotten.

mouthwatering, next time your doing a cook up in Waterford you'll have come over.

cbrjohnthou · 28-06-2010 08:23PM

bang2 wrote: »

There's no problem with skinning and butchering them fresh if thats what you want, or if you have no refrigeration. If you like mild deer flavour, and if your stewing or mincing it it wont make much of a difference.

I hang ours for 2-3 weeks in the skin , less weight loss with the skin on. It takes longer to skin but the meat is so tender it's unbelievable.
So if your looking for tender tasty venison steaks from the straps or delicious roast joints, invest in the fridge.
keep an eye out on commercial auctions , stainless steel fridges going V cheap at the moment

lots of patience involved in the stalking, add a little after the kill.it's worth it.

IMHO from years of butchering and Cooking.

Bang2

Thanks Bang, good info there, I will get a cold room but I was just lookin for a way out until I get a good one. I don't want to be chawin on an old boot so I'd prefer to let it hang for a while, maybe not that long though:D:D:D

cheers

cbrjohnthou · 28-06-2010 08:25PM

jwshooter wrote: »

2-3 weeks :eek: .thats not tender man , its called rotten.

:D:D:D!

Tackleberrywho · 28-06-2010 09:01PM

bang2 wrote: »

mouthwatering, next time your doing a cook up in Waterford you'll have come over.

I know some beef farmers/butchers lazy age their steak 21 days for ultimate tenderness.

However I have only left a deer 4 days max in a fridge.

I'd prefer it that way, but I also hate rare meat so each to their own.

The bottle chiller fridge is the average joe soaps cheapest option.

Lots of liquidation stock on the market

bang2 · 28-06-2010 09:13PM

Tackleberrywho wrote: »

I know some beef farmers/butchers lazy age their steak 21 days for ultimate tenderness.

However I have only left a deer 4 days max in a fridge.

I'd prefer it that way, but I also hate rare meat so each to their own.

The bottle chiller fridge is the average joe soaps cheapest option.

Lots of liquidation stock on the market

21 days would be the minimum for beef , 28-31 dry aged , now your talking.

Bottle chiller does the job, cant argue there .

There is a great butcher in rialto, Ennis butchers ,came across them when i was looking for good meat a few years back.
www.ennisbutchers.com has a window on he side of his cool room with labels stating how long the meat is hanging,

As you said each to their own .:)

ianoo · 28-06-2010 10:58PM

bang2 wrote: »

mouthwatering, next time your doing a cook up in Waterford you'll have come over.

i can vouch for bang's methods lads ,:D:D:D,
feckin gorgous venison steaks;)
would'nt have the nerve to hang them that long myself do ,one bad whiff and its into the freezer with it

ian

Tackleberrywho · 29-06-2010 02:05AM

ianoo wrote: »

i can vouch for bang's methods lads ,:D:D:D,
feckin gorgous venison steaks;)
would'nt have the nerve to hang them that long myself do ,one bad whiff and its into the freezer with it

ian

I have a few french friends that eat a steak dripping blood and wipe it up with bread.
Not my cup of tea.

Sam craic hanging phesants until they are near maggoty, or cooking snipe guts in,
Not my cup of tea
But there is no acciounting for taste as they say.

Venison does well on the Barbecue in steak form.

iwsf · 29-06-2010 08:03AM

Snipes guts in is a must yes i agree but steaks dripping blood and wipe it up with bread non merci !

cbrjohnthou · 29-06-2010 01:17PM

iwsf wrote: »

Snipes guts in is a must yes i agree but steaks dripping blood and wipe it up with bread non merci !

snipe cooked guts in NOOOOO WAAAAAAY! Rare steak is savage but moppin up with the bread, feckin animals I tell ye:D

poulo6.5 · 29-06-2010 03:00PM

shank1 wrote: »

I was wonderin DO I HAVE to hang a deer for a few days before I butcher it or is it ok to skin it and chop it up on the same day, I know it should be left for a while and its prob easier to work with but I don't have anywhere to hang it this year, got a steel shed built and its like an oven. So until I get a cold room can I do it all in the one go.

cheers.

no need to hang deer for any longer than you want. i have on many occasion shot a deer and within 2 hrs skinned it and cut it up and had the fillet on a nice hot pan as a treat to my self for a job well done.
having said that i my self am looking for a fridge or cold room to store my deer for a while before freezing or eating

Tackleberrywho · 29-06-2010 03:08PM

poulo6.5 wrote: »

no need to hang deer for any longer than you want. i have on many occasion shot a deer and within 2 hrs skinned it and cut it up and had the fillet on a nice hot pan as a treat to my self for a job well done.
having said that i my self am looking for a fridge or cold room to store my deer for a while before freezing or eating

Donedeal.ie!!

A Drinks chiller is ideal!

poulo6.5 · 29-06-2010 03:14PM

Tackleberrywho wrote: »

Donedeal.ie!!

A Drinks chiller is ideal!

i looked at that one you posted earlier, i know they can be got for handy money or even free so i'm biding my time to get one right.:D

cbrjohnthou · 29-06-2010 07:36PM

poulo6.5 wrote: »

i looked at that one you posted earlier, i know they can be got for handy money or even free so i'm biding my time to get one right.:D

I was given 2 a few years back by my bro in law, he owned a pub at the time, if you ask around in a few of your locals you might get lucky Poulo. I was an eejit to give them away but I wasn't thinking ahead when I moved house:mad:.

Tackleberrywho · 29-06-2010 08:19PM

shank1 wrote: »

I was given 2 a few years back by my bro in law, he owned a pub at the time, if you ask around in a few of your locals you might get lucky Poulo. I was an eejit to give them away but I wasn't thinking ahead when I moved house:mad:.

Paulo was born Lucky

poulo6.5 · 29-06-2010 08:55PM

shank1 wrote: »

I was given 2 a few years back by my bro in law, he owned a pub at the time, if you ask around in a few of your locals you might get lucky Poulo. I was an eejit to give them away but I wasn't thinking ahead when I moved house:mad:.

i know what you mean i'v seen plenty of them changing hands over the years but there does not seem to be any around these days.
i spoke to a buddy of mine who is a coke rep and he said they changed the collection arrangements for the old fridges, now its one northern ireland company that is responsible for them all.
he gave me the number so i must chance a call and see if i cant pick one up.;)

poulo6.5 · 29-06-2010 08:56PM

Tackleberrywho wrote: »

Paulo was born Lucky

if it wasn't for bad luck i'd have no luck at all;)

ianoo · 29-06-2010 10:48PM

poulo6.5 wrote: »

i looked at that one you posted earlier, i know they can be got for handy money or even free so i'm biding my time to get one right.:D

theres a lad in waterford who has them regualary,he goes around buying up old shop equipment etc ,i got one of him last year for a 100euro ,i'll pm you his no.

ian

pedroeibar1 · 29-06-2010 11:55PM

Tackleberrywho wrote: »

I know some beef farmers/butchers lazy age their steak 21 days for ultimate tenderness.

However I have only left a deer 4 days max in a fridge.

I'd prefer it that way, but I also hate rare meat so each to their own.

The bottle chiller fridge is the average joe soaps cheapest option.

Lots of liquidation stock on the market

What is your point?

Hanging anything - pheasant, deer, beef, whatever, firstly depends on two things - the environment and temperature in which it is hung. Hanging meat is a necessity to relax the fibres and allow the proteins in the meat to denature. That process i.e. time + temperature - has to be measured against the possible development of e. coli and clostridia bacteria that will develop unless conditions are correctly maintained. The duration needed depends on the age of the animal, the size of the carcass, the condition of the carcass, the surface exposure to either circulating or dormant air, etc.

Most of what you have posted has no bearing on the OP question. Why bother to post?

Hanging meat for only four days because you ‘hate rare meat’ is nonsense because rare meat is the outcome of the time and temperature it is subjected to in the cooking process. It has nothing to do with hanging. :rolleyes::rolleyes:

Another good topic being sent to oblivion.:(
P.

jwshooter · 30-06-2010 12:18AM

pedroeibar1 wrote: »

What is your point?

Hanging anything - pheasant, deer, beef, whatever, firstly depends on two things - the environment and temperature in which it is hung. Hanging meat is a necessity to relax the fibres and allow the proteins in the meat to denature. That process i.e. time + temperature - has to be measured against the possible development of e. coli and clostridia bacteria that will develop unless conditions are correctly maintained. The duration needed depends on the age of the animal, the size of the carcass, the condition of the carcass, the surface exposure to either circulating or dormant air, etc.

Most of what you have posted has no bearing on the OP question. Why bother to post?

Hanging meat for only four days because you ‘hate rare meat’ is nonsense because rare meat is the outcome of the time and temperature it is subjected to in the cooking process. It has nothing to do with hanging. :rolleyes::rolleyes:

Another good topic being sent to oblivion.:(
P.

also,may i add the bottle cooler does not have a fan big enough to keep the meat from sweeting .

lots of fan driven cold air ,gives you best results when hanging deer or any meat .

to hang in a bottle cooler for any longer that a week you will have a build up of bacteria ,there is just not enough air moving around in it .

pedroeibar1 · 30-06-2010 12:25AM

jwshooter wrote: »

also,may i add the bottle cooler does not have a fan big enough to keep the meat from sweeting .

lots of fan driven cold air ,gives you best results when hanging deer or any meat .

to hang in a bottle cooler for any longer that a week you will have a build up of bacteria ,there is just not enough air moving around in it .

+1
Sadly, no point in going there, (sweetness + desert air). Anyway, some of them know it all :rolleyes:
P;)

Tackleberrywho · 30-06-2010 02:15AM

jwshooter wrote: »

also,may i add the bottle cooler does not have a fan big enough to keep the meat from sweeting .

lots of fan driven cold air ,gives you best results when hanging deer or any meat .

to hang in a bottle cooler for any longer that a week you will have a build up of bacteria ,there is just not enough air moving around in it .

You have pointed out why 4 days is plenty, as after that bacteria may form.

When we were young my dad hung animals in a shed in winter, No Fridge.

And so did many others.
All my point was to paulo "it was a cheap easy solution for a non commercial person was a cooler".

All the deer I have put in it since I got it turned out well, before that I used the garage to hang it.(like many others before me)

As I am the only person consuming it I butcher to suit my cuircumstance.

I may in time build a cold room. Until then My fanta fridge does just fine.

Shooting Forum - Firearms licencing information

butcherin deer

Comments