Hanging/aging venison in fur longer than two weeks?

[Woodsy]

I usually eat my venison fairly fresh, maybe having hung in the chiller at 4 degrees C for a few days. We often hear of beef aged for 21 days or longer. Does anyone hang/age their venison as long as this? If so, what temperature do you hold it at and what are the benefits? If not why do you choose not to. Are there any health concerns to consider for extended aging time, other than temperature, assuming a clean shot carcass?

 

[Mossypaw]

40 degree/days. Always done it that way, couldn’t really give the reasons why. Just the way I was taught, I suppose. Middle of winter with frosty weather you could easily hang for 21 days.

 

[Freeforester]

If you are concerned about health aspects of hanging the carcase (suitably temperature controlled) but are prepared to consider cooking it before eating, then I think you'll be fine, you shouldn't get a temperature!

 

[windygun]

Longest I’ve left a Roe Doe was 20 days at 3’c in a catering chiller/freezer, (Rta as I was about to go on holiday) Seemed to dehydrate the carcass more than going off. Usually hang for 14 days at 4’ Still fresh and ok to freeze.

 

[Woodsy]

Thanks folks that is interesting. I may try leaving the next carcass in the chiller for longer and see if it makes for better venison.

 

[Woodsy]

If you are concerned about health aspects of hanging the carcase (suitably temperature controlled) but are prepared to consider cooking it before eating, then I think you'll be fine, you shouldn't get a temperature!

I might even consider cooking it next time, I hear it’s the thing to do these days, might be worth a try! How long do you hang your carcasses for out of interest?

 

[Chasey]

Row muntjack and small fallow I hang for apx two weeks but will do after a week if I need the meet.

Large fallow does avg bucks 2-3 weeks

Big fallow bucks, reds etc 3-4 weeks

Not hung anything past 4 weeks yet. Fridge is 4-5c

Hung two red stags in rut for four weeks and they stank but the meet was fantastic.

Down sides? Skinning after 4 weeks is very hard. Any exposed meet needs surface trimming to remove dehydrated outer layer.

The other down side is I can only hang two deer, three if they are small. So it limits my cull, or forces me to butcher early

Up sides, meet is fantastic

 

[The hunting Finn]

Usually I hang the carcass without (more often) or with fur for 1-5 days, before cutting and packing it into vacuum bags. Then I keep the vacuum bags in 2-5 C for anything up to at three weeks and let the enzymatic process continue (you call it aging?). I usually only hang with the fur on for if the hit is in the head or neck or if the animal is shot with shotgun.

 

[Tom270]

Bearing in mind I am a novice and do not wish to teach any one to suck an egg.. I was a bit concerned about the two deer I shot last week, the stalker I was with said there is no need to worry at all, now I have talked to the butcher it is explained.
One had been in the back of the truck for three days and other 24 hours both still in their jackets. I called the butcher as he has helped be prepare one before, he was really happy. He said being in the jackets was great it stopped the meat drying out too quickly. Also being in the truck and not a chiller allowed the meat to cool and relax naturally. Putting a fresh carcass into a chiller tightened up the tissues. So I dropped them off later and he put them in the chiller still in their jackets and we will process them at the end of the week.

 

[Woodsy]

Bearing in mind I am a novice and do not wish to teach any one to suck an egg.. I was a bit concerned about the two deer I shot last week, the stalker I was with said there is no need to worry at all, now I have talked to the butcher it is explained.
One had been in the back of the truck for three days and other 24 hours both still in their jackets. I called the butcher as he has helped be prepare one before, he was really happy. He said being in the jackets was great it stopped the meat drying out too quickly. Also being in the truck and not a chiller allowed the meat to cool and relax naturally. Putting a fresh carcass into a chiller tightened up the tissues. So I dropped them off later and he put them in the chiller still in their jackets and we will process them at the end of the week.

If it wasn’t April fools day today I’d suggest cooking the venison VERY well after three days in the back of the truck. Ideally in an incinerator!

 

[arron]

Bearing in mind I am a novice and do not wish to teach any one to suck an egg.. I was a bit concerned about the two deer I shot last week, the stalker I was with said there is no need to worry at all, now I have talked to the butcher it is explained.
One had been in the back of the truck for three days and other 24 hours both still in their jackets. I called the butcher as he has helped be prepare one before, he was really happy. He said being in the jackets was great it stopped the meat drying out too quickly. Also being in the truck and not a chiller allowed the meat to cool and relax naturally. Putting a fresh carcass into a chiller tightened up the tissues. So I dropped them off later and he put them in the chiller still in their jackets and we will process them at the end of the week.

You may get away with it if the truck is in the shade and outside temp pretty cool , but DO BE AWARE , if the temp is going up and down like a yoyo by being exposed to the sun , that would be bacterial heaven especially with no draught, and only eat it yourself or you may well be in bother if it comes on top of you , not having a go just pointing some facts out , atb arron ,,,,ps it would be better hung in a shaded building ,in a fly net ,if that was an option

 

[Chasey]

Bearing in mind I am a novice and do not wish to teach any one to suck an egg.. I was a bit concerned about the two deer I shot last week, the stalker I was with said there is no need to worry at all, now I have talked to the butcher it is explained.
One had been in the back of the truck for three days and other 24 hours both still in their jackets. I called the butcher as he has helped be prepare one before, he was really happy. He said being in the jackets was great it stopped the meat drying out too quickly. Also being in the truck and not a chiller allowed the meat to cool and relax naturally. Putting a fresh carcass into a chiller tightened up the tissues. So I dropped them off later and he put them in the chiller still in their jackets and we will process them at the end of the week.

Theres a lot of talk about leaving the kill in ambient temp for 24 hours before putting in the chiller to "relax the meet"

My view is it would depend on the ambient temp?

I have had plenty of days where the first deer was shot 7am and didn't get to the chiller till 7pm due to being out all day but they were COLD days. In Scotland we shot a stag on Saturday and hung it in the garage in October before putting it in a roof box driving 800 miles home Monday morning then putting it in a chiller. SO over two days, but temp wasn't much past 10c if I remember correctly and frankly, we had no choice.

Suffice as to say most of my deer hit the chiller within 3-4 hours and I have never noticed any great difference in the meet to those that took a lot longer.

I do about 15 a year 20 max

Out of that maybe 3-5 end up with up to max 12 hours before the chiller and the Scotland trips will be max two deer each as we simply cant fit more than 4 in the roof box

 

[sikamalc]

Hanging deer is not a problem for over 14 days or more, providing they are chilled at the correct temperature within a reasonable time period, time of year to be taken into consideration and weather. And that you have a decent fan in the chiller to dry and help mature the meat. I would also make sure that any badly shot areas have collected blood under the fur/skin which will go off, (ie shoulder shot) are cleaned out or cut away.

 

[Tom270]

Thanks guys loads of good info here. I have realised there were a couple of inaccuracies in my original post in this thread, from shot to going in the chiller was 48 hours for the first deer and 24 for the second as I was 300 miles from home, the temperatures were cool, big coat gloves etc, the back of the truck was the insulated variety and airy. But always learn a lot from here for the future.

 

[User00014]

I usually eat my venison fairly fresh, maybe having hung in the chiller at 4 degrees C for a few days. We often hear of beef aged for 21 days or longer. Does anyone hang/age their venison as long as this? If so, what temperature do you hold it at and what are the benefits? If not why do you choose not to. Are there any health concerns to consider for extended aging time, other than temperature, assuming a clean shot carcass?

I hung a hind 28 days and it melted in the mouth, I always hang mine 18 days minimum.

 

[Woodsy]

Really interesting to hear so many of you hang your venison for over two weeks. I am definitely going to try this. Thanks.