Hanging deer, in fur or skinned. What's the preference??

[RescueMe0007]

Hi, I have up to very recently always hung any deer I've harvested in their pelt (between 4 and 9 days). A friend suggested that it's so much easier to skin the animal as soon as you're home because the pelt comes off easier on a warm carcass. So I tried it with my most recent animal, it was much easier to skin, but the flesh had dried out in the chiller by the time I got to processing it. Curious to know what other people do and any tips for getting the best venison?

 

[sy247]

I hang in the skin

 

[wirehair]

I prefer to skin them on the day i butcher them after hanging 3/4 days. They do skin easier if you skin them right away especially Fallow,i don’t find a significant difference with Roe.My main reason for skinning on the day is like you have found is the discolouring of the top layer of meat which i just can’t force myself to put through the food chain,personal preference.

 

[VSS]

Hang in skin.
Agreed it's much easier to skin a warm carcass, but venison drys out and discolours very quickly when exposed to air, so in my opinion the skin is essential to protect the meat during maturation.

 

[lochty]

Hang in skin, then remove the night before butchering. Firms up the fat, the white layer under the skin and makes it easier to butcher and mince.

 

[Mike L]

It might just be me but I didn’t like the feeling of skinning a warm animal, I just hang in skin until butchery time.

 

[NullMac]

Butcher says hang in skin otherwise the meat just dries out.

 

[EssexBigMac]

If you’re going to process the next day it’s much easier skinning when warm. If you won’t process it for a couple of days, leave the skin on or it will all go dry aged and you’ll have a lot of waste.
I’ve found the bigger the species the easier to skin. An old muntjac after 5 days in the chiller can be a bit more of a struggle.

 

[TringSaint]

Hang in fur for 5 days, then skin and break down into primals and put back into fridge in a tray for another couple of days, then butcher.
Been using this method for a few years now and it works a treat as I stalk every 5 days in the winter, so it’s 2 in chiller, 2 in fridge on a rolling model for 20 weeks.

 

[Tim.243]

Hi, I have up to very recently always hung any deer I've harvested in their pelt (between 4 and 9 days). A friend suggested that it's so much easier to skin the animal as soon as you're home because the pelt comes off easier on a warm carcass. So I tried it with my most recent animal, it was much easier to skin, but the flesh had dried out in the chiller by the time I got to processing it. Curious to know what other people do and any tips for getting the best venison?

They all hang in the skin at the game dealers then go down the line so that might give you a bit of a clue
What I will say is if you have a lot of hair/pins after skinning I have put them back in the chiller for 20/30 mins and that is enough to
take the damp off where the hair is stuck and easier to remove

 

[timbrayford]

For my own consumption, skin the day after, cut off all the bruised and bloodied bits, depending on the time of year either butcher next day or a week later (non-chilled out building)

 

[RescueMe0007]

Much obliged for the input guys, I believe I'll go back to hanging in their pelt and skinning and butchering on the one day.

 

[Hook'N'Bullet]

Hang in fur for 5 days, then skin and break down into primals and put back into fridge in a tray for another couple of days, then butcher.
Been using this method for a few years now and it works a treat as I stalk every 5 days in the winter, so it’s 2 in chiller, 2 in fridge on a rolling model for 20 weeks.

Similar to what I do

 

[An Sionnach]

Skin as soon as I get the animal back to the fridge,much easier skinned and clean up everything at that time…if it works for an abattoir/butcher
That way when it’s time for butchering it’s one less job at that time

 

[slider]

If I shoot in the morning I skin when I get home. If I shoot late in the day I hang in the skin (because i can't be @rsed to skin them). Makes no difference to Roe IMHO

 

[David Barker]

Leave in skin for 7 to 10 days in chill skin and butcher following day. 12 days in total the meat is tender and tasty,

 

[TringSaint]

Much obliged for the input guys, I believe I'll go back to hanging in their pelt and skinning and butchering on the one day.

The only correction I would make to my reply is to say for muntjac, if I can, I will skin when warm and then hang in the chiller.

If you know, you know!!

 

[Norfolk Deer Search]

The only correction I would make to my reply is to say for muntjac, if I can, I will skin when warm and then hang in the chiller.

If you know, you know!!

Their a bastard my skin even when warm, I’ve got the point there i don’t bother too much of a faff

 

[Norfolk Deer Search]

Always in the skin.

 

[tackb]

hang in the skin then lean it against the radiator for a day or two to help with skinning.....