How long can a deer hang at what temp?

Homepage Forums Talk Huntin’ Whitetails How long can a deer hang at what temp?

  • This topic has 9 replies, 6 voices, and was last updated 4 months ago by leo.
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    • #80501

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      I’ve seen deer hanging in yards in 50 degree weather during Indian summer gun seasons. You may have known someone who had to let a poorly shot deer expire over night when it’s 70. So what’s the cut off for bad meat? I like to butcher my own, but I’ve always at least quartered my deer the day/night of if it’s not below freezing.

      How warm is too warm to allow a deer to hang for a day???

    • #80505
      Lee Gatzke
      Keymaster

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      Personally anything warmer than 50, I cut them up right away. If they’re in the shade and have been properly gutted and hung shortly after being dragged out of the woods they’ll last a couple days with temps in the upper 40s. Low to mid 40s, hung in the shade they’ll last 3-4 days. It’s important to clean them out real good after getting them hung. I like to rinse the inside of the body cavity out with water just after getting them hung, to wash out blood and body fluids. It’s the blood that spoils first so getting it hung helps drain the blood. With temps below 40 they can hang a long time when properly handled this way. I’m no butcher but this has been my experience.

    • #80506
      baldsparrow
      Participant

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      Generaly, any meat left exposed to the elements for several hrs. at 70deg will take on harmfull bacteria at an alarming rate. Meat left out several hrs. at 40deg or less, is “generaly” considered safe. Of course, bacteria will grow incrementaly as temps. increase above 40degs.

      The old “wives tale” methods of hanging deer for several days should be thrown out, unless you are in climes where the temps remain consistently at 40 or less.

      I insist on chilling meat as quickly as possible. I may let a deer hang out over night for an evening kill, if I expect temps below 40.
      Otherwise I throw the whole thing in a chest freeser, or pack it with ice.

      Why take a chance with contaminated meat especially if the famly is to enjoy your harvest?

    • #80507
      Jarrod Erdody
      Keymaster

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      I recommend getting Chef Milos’ videos on cooking wild game. He has a great segment on aging, explaining how and why. People think I’m nuts, but I follow what he says in the videos and I hang my deer at least two weeks when temps avg. 38-40. Even if temps reach the 50’s during the day, if it’s in the low 30’s at night or lower, having the meat hung in the shade of a garage or something will keep it cool enough during the day

      Yes, I’m serious, and guys I have to tell ya, it’ll be the best venison you’ve ever had. Yes, you will get some mold here and there on the inside of the ribcage (exposed areas)…cut it off and dispose, but the unexposed areas will be great. You need to get past the rigormortis stage…

      there are some hot oil recipes he has in the vids that explain how to rub meat for insect protection in warmer weather. Even in warm weather you can hang them longer than you think.

      gotta go…seriously, try the videos…here’s the website: http://www.wildharvestvideos.com/index.html

    • #80527

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      Thanks guys, I appreciate the incite. I’ll have to check those books out Jarrod. Thanks.

    • #80578
      hawghunter65
      Member

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      i agree with jarrod’s post as i live only a few miles from him and have hung deer for 10 days with skin, hooves, and head off with washed out body cavities and blood shot meat removed. can you say tender, its all about aging properly at a constant 40 degrees and lower to break down the muscle fibers. when is the last time you saw a prime steer walking around? here’s a link to wet versus dry aging of beef.

      http://www.askthemeatman.com/dry_aged_beef1.htm

    • #80581

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      Did you say you remove the skin? Wouldn’t you want to keep the skin on while hanging?

    • #80628
      Jarrod Erdody
      Keymaster

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      If you don’t want to do anything with the hide (tan it, mount it, whatever) then you can leave it on, but only if it doesn’t hinder getting the meat cooled initially.

    • #151071
      leo
      Participant

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      leo
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