Hang Em High Deer Processing (2024)

FAQs

How long should you let deer hang before processing? ›

If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time.

The higher you are in the tree, the more likely you are to be out of a deer's normal line of sight. This clear benefit leads some hunters to hang stands 25 feet or higher.

The proper aging temperature range is between 32° F and 36° F; never higher than 40° F. Deer should not be aged any longer than 2 weeks. Hold the carcass at 40° F or less, but avoid freezing the carcass before rigor to avoid toughening the meat.

The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the “realistic” figure as a gauge. In the above example, the buck's realistic meat yield would range form 58 to 68 pounds.

In deer, this period can last between 12-24 hours and sets in when a carcass begins to cool. If venison is cooked during this time frame, prepare to sit down to tough pieces of meat. For more tender venison, butcher and cook deer after rigor mortis has reversed – when the muscles have had time to relax.

The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees. Food safety experts advise against storing meat above 40 degrees, at which point bacterial growth can become a problem. Next, you should have adequate air flow around the meat while it's hanging.

Hang the animal by the neck or the base of the antlers, with the noose tucked up tightly behind the ears. You can also hang an animal upside down, by the gambrels. Everything is pretty much the same, it's just a matter of personal preference.

A deer hit in the so-called “dead zone” (which is a bit of a misnomer) between the lungs and spine will likely tuck its tail and run but otherwise act -uninjured. It can go 200 yards or more before bedding down.

Just like in the video, large trees positioned in front of the stand and a pile of branches can virtually eliminate any view from deer as a hunter climbs into the stand. Also, conifers and tree/shrub combos can also keep deer from seeing a ladder stand climber, as can the topography of the land.

If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters' rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it's 50 degrees or above, your intentions may be good, but there's a good chance you will lose that meat.

Can you butcher deer the same day? ›

How long should you let a deer hang before you butcher it? Ideally, you should hang your deer for at least a day or two and preferably five days or more for older bucks. Rigor mortis, which sets in soon after death and lasts 12 to 24 hours, contracts and stiffens muscle tissue, making meat less tender.

Aging, remember, is enzymatic, not bacterial. You kept the skin on, which prevents that rind from forming on the outside of the meat.

Age Estimate: 2 ½-Year-Old Buck

Often, it grows between six and 10 points, with a typical average number of eight points. The head is still long and slender.

At our local farmers market, basic pastured ground meat generally gets somewhere around $10 per pound. The better quality steaks fetch $15 per pound or higher. So a smaller deer would be worth $525 in meat (relative to your local farmer's market meat prices). A bigger deer could be worth $1000!

Under the very best conditions, and if there is a minimum of waste, you can get up to half of the live weight in edible meat. A more realistic number is 35%. For instance: Your field-dressed deer is 150 pounds. Multiply 150 by 1.26 and the estimated live weight is 189 pounds.

Dry age the carcass or quarters for 2-21 days at a temperature between 34 and 37 degrees. A fridge (with racks removed) or meat locker works great to maintain even temperature. Get the right deer meat processing equipment. Cut and process the meat.

Beef should be aged a few days before cutting. The amount of aging will depend on the amount of fat covering, desired flavor and temperature. Carcasses that have only a thin fat covering should be aged three to five days; those with more fat, five to seven days. Very little tenderization occurs after seven days.

Keep cooler drained of water and full of ice for 5-7 days. There may be “freezer burn” on the outside of the meat that can be cut away before further processing. Remember food safety when further processing and storing.