Home Forums Hunting & Shooting General Big Game Hanging deer/pronghorn etc

The septic is overflowing into other forums

Zero credibility Jimmy.

I am not sure what you mean. I have butchered 5 deer this year so far. Could you provide a bit more detail or are you simply floating in from another forum?

You couldn't find your asss with both hands on this, or any other subject actually. You're nothing but a gutless, cowardly, libtard.

He's also a faqq, you didn't even ask his pronouns JG.
Be more pc in the future bro.
Lol

Roger, Rafer!

Your advice above on cutting wild game completely contradicts every scientific study or book written on butchering. You know actual data and literature by real scientists and people who make their livings butchering and cooking meat. If that alone doesn’t tell you that your completely lost on this topic then nothing will.

Oops I forgot you’ve butchered 5 deer this year do your a pro. Well champ we did more then that opening weekend alone and our annual haul pails in comparison to many here some by 10 fold.

Oh and that foul taste you mentioned was probably just left over from you eating your boyfriends ass prior to supper as that’s about the only thing you appear knowledgable on.

I thought I could start my day with not reading anything more stupid than I read the previous day. JFT proved me wrong again! Now I feel stupid!

You don't actually say what I contradicted. Perhaps that is because you have never actually read anything on the subject. Nothing I said contradicts what scientists have said. I never denied the fact that the meat becomes more tender as it is aged. I never denied that the meat dries out and concentrates the flavors. If you actually read what I said, you would see that I actually said it. Of the people who butcher and cook meat for a living that you mention, how many are butchering and cooking wild free range venison for a living. I imagine you have no idea because you retrieved this information from your lower intestine. They do it in Europe but its not legal here. Europeans like rotting birds as well. No thanks, I'll pass. Wild free range venison isn't farm raised beef nor is it farm raised venison. I am assuming that you have eaten wild ducks based on your username. Does farm raised duck taste the same as wild duck? If you were to place the raw meat next to each other and showed it to someone who had never seen wild duck, would they even realize they were the same species? There are people in this world who like the flavor of well aged wild venison. I cooked some back strip for some friends once and one of them commented that they were disappointed because the meat wasn't gamier. He used to live in AZ and got to eat wild horse and was hoping the venison would be comparable in flavor.

I never said I was a pro. I have butchered over 100 deer in my life. Not me and a bunch of people at deer camp or me watching a bunch of people at deer camp. Usually, its just me. It doesn't make me a professional and I never alluded to it but I have learned a few things when comparing venison that was hung for a week vs a deer that was butchered the same day it was killed. The one that was butchered immediately tasted better and there really was no real noticeable difference in the tenderness or I did not notice it because it tasted so much worse and I was having a hard time choking it down. I may have missed it but I read through the posts and no one except me mentions taste. They mention tenderizing, which again I never disagreed with, but they don't mention the effect on the flavor of the meat. Now for the people who strip down the deer and toss it in the refrigerator for a couple of days, its probably not that different than a deer that was butchered immediately. I doubt there is much of a difference in the tenderness of the meat. I have done that as well and I have not noticed any difference. Again, I am not a scientist nor am I a professional. This is just my experience from 30 years of butchering and eating deer. For those who have never eaten non-aged venison, you really need to try it especially if you have family members or friends who won't touch it or will only eat burger in chili or spaghetti.

When you practice doing something wrong, you become and expert at "wrong". You are definitely a shining example of a lifetime of "wrong". Congrats.

Different strokes, I guess. But this is exactly what I avoid at all costs (for deer).

I am a believer in aging. I have never aged them 100% by hanging. I would love to have a walk in cooler to age the whole carcass.

Lately, if the garage is cool enough I will let it hang for a day or two, then quartered and into game bags and a refrigerator.

Pronghorn is cooled immediately, as fast as I can get it done. Stored in the refrigerator for a max of 3 days before processing.

What are you trying to avoid at all costs? Not trying to get into an argument. I think people should be civil on this forum. There is another forum for insults. Unfortunately, it has bled into this one. I am just curious. Are you saying you avoid butchering deer right away at all costs or are you saying you try to avoid the gameyness at all costs? When you eat and compared the 2, what is it about the deer that you hung that you found preferable to the one that was not hung? Do you think the flavor is better or is it strictly the tenderness of the meat? What about diet? Where I hunt, the primary forage during hunting season is acorns. We do have some agriculture in the area. Primarily corn and soybeans. I don't know this for a fact but I have heard that deer that feed on sage can have a bad flavor. Is this true? If it is true, I would think concentrating the flavor would be the last thing you wanted to do.

I've eaten grilled venison that was was only a few hours post-kill and it was the worst I've ever had. (Fat doe, butchered in the backyard).

I age all mine on ice for 4-8 days, draining water frequently. A lot of my ice is in the form of frozen gallon jugs, which serve to keep the meat very cold, but not always sitting in water. I'd love to have a hanging cooler setup, but a few large marine-style coolers and a bunch of frozen jugs has worked for my last 20 years or so. I also pull the cooler up to the skinning shed and begin filling it full of cold water while I start skinning. By the time I'm cutting off quarters/straps, the cooler is nearly full and I'm tossing the meat in the cold water to bring the temperature down. After it's all done, I drain off the water and this also helps remove stray hairs. Then I ice the meat.

Hey dumbasss Biden lover from TN, that first quote above was specifically referencing very hot weather "lopes when you have no choice to hang/age but I'm sure you knew that.

Given all the insults you've inflicted here on 24HCF, and over on the cesspoool of AR where you love to mingle with all like minded American/Trump/Conservative haters, you deserve every bad word written about your sorry asss.

Everyone should say the same about you.

I have only eaten the heart the same day. It wasn't bad. Meat that was not hung pulled out of the freezer and cooked on the grill has always been fantastic. What was it that was so horrible about it? Didi it have a strong flavor of some kind? Which cut was it?

Its interesting that you soak the meat which is also considered a major no no in some circles. You are pulling blood out of the meat, not just the coagulated blood around the wound. It can pull out some of those flavors that hanging concentrates. You might find the meat disappointing if you get a walk in and you hang it without soaking it. I don't think it will taste the same but I could be wrong.

For deer and antelope which are usually killed and hour or less from home, I skin, wash down with a hose and let drip an hour or so.Then I wrap it with Saran Wrap which keeps it from getting a crust on it.Let it hang for a week if temps are OK.If not I have a walk in cooler available to me.
Although antelope do not need aging, I find letting them hang a day or two lets more blood drain out, helping the taste

I’m a believer in aging, best results for me come after 2 weeks and up to 3 weeks.
The worst venison I’ve ever had was a mule deer doe that was in the pan before the meat was done twitching.