Fullers Farmalls
Member
Didn't want to hijack the post below. So here it goes, when we
hang and skin out deer we hang them by the legs with a spreader
bar we make. Then skin them asap. Sometimes they are warm if we
shot them below the house other times they are cold because we
shot them in the morning at our cabin and don't come back till
that night. We always removes the skin that night. Now as for
letting them hang. If its cold we will hang ours for up to a week. I
can say the most tender meat we ever had was when it was below
freezing out side and our garage was around 34-36 inside. You
could cut the hind quarters with a pretty dull knife. It just slide
right through the meat. I know they age beef so why not age deer
if conditions are right? Seems the meat is way more tender and
loses some of that game flavor.
BTW these are all deer I've shot over the pst couple years. Haven't
had the time to hunt enough yet this year.
hang and skin out deer we hang them by the legs with a spreader
bar we make. Then skin them asap. Sometimes they are warm if we
shot them below the house other times they are cold because we
shot them in the morning at our cabin and don't come back till
that night. We always removes the skin that night. Now as for
letting them hang. If its cold we will hang ours for up to a week. I
can say the most tender meat we ever had was when it was below
freezing out side and our garage was around 34-36 inside. You
could cut the hind quarters with a pretty dull knife. It just slide
right through the meat. I know they age beef so why not age deer
if conditions are right? Seems the meat is way more tender and
loses some of that game flavor.
BTW these are all deer I've shot over the pst couple years. Haven't
had the time to hunt enough yet this year.