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Let Deer Hang

Discussion in 'The Lodge' started by C J Hughes, Dec 8, 2007.

  1. I know people who do this but I still don't understand it . The last two deer I butcher that were hung for 3 days were stinking and turning green . I wouldn't of eaten neither one of them .
    Maybe if you skinned them out and hung them in a cooler I could understand then, but to leave the hide on them and to hang them in a tree where the sun could and would shine on them and the temp could go anywhere upto the 60's I don't get it .
     

  2. Your right, that's no good. Temps have to be between 30-40, or else it's too warm.
     
  3. right, you need to have cold temps to let them hang any amout of time.
    If its to warm out, get them in a cooler, fridge or cut it up.
     
  4. For my Son

    For my Son Fish to enjoy time with my boy.

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    Hang em in the garage/barn and keep an eye on the temps.
     
  5. If it's going to be over 40 or so, I skin & quarter the deer ASAP and hang the meat in a spare "garage" refridgerator for several days before I cut it up. In fact, I'm starting to do that regardless just so I know it has been aged in a constant, safe temp. Sixty degrees & sunshine ............... that's just gross !!