How Long
- Thread starter RichardP
- Start date
re'M'ington
Well-Known Member
As has been said it is a very personal thing,and for me I like to hang for at least 18 days,but if turn over doesn't allow this then just as long as I can.
Martin
Martin
Monkey Spanker
Well-Known Member
Normally at least a week but not more than 2 if I'm selling it on. (My chiller is set to 3 degrees).
There's a rough guide as to maximum based on temperature and time and the number forty - I'll try and explain.......
The theory is that you shouldn't excede 40 frige days at 1 degree, or, a combination of temperature and time not to exceed 40. ie. 20 days at 2 degrees, 10 days at 4 degrees, 8 days at 5 degrees etc......
Obviously wild game handling guidlines require us to store at 7 degrees or below which works out to about 5.7 days at 7 degrees.
This is only a rough guide though and each animal should be treated individually with regard to size, time taken to get to chiller, humidity, contamination, personal taste, etc,,,,,
Hope this helps and makes some sense?
MS
There's a rough guide as to maximum based on temperature and time and the number forty - I'll try and explain.......
The theory is that you shouldn't excede 40 frige days at 1 degree, or, a combination of temperature and time not to exceed 40. ie. 20 days at 2 degrees, 10 days at 4 degrees, 8 days at 5 degrees etc......
Obviously wild game handling guidlines require us to store at 7 degrees or below which works out to about 5.7 days at 7 degrees.
This is only a rough guide though and each animal should be treated individually with regard to size, time taken to get to chiller, humidity, contamination, personal taste, etc,,,,,
Hope this helps and makes some sense?
MS
as already said down to your own personal situation.....
i leave mine maybe a week at most......but because of my work schedule etc i try to get to the beast to start breaking it down within that week....i like to leave it at least 3 or 4days then butcher.....this is purely coz i work away from home and dont know when the phone will ring to go ....so i like to "clear my feet" so to speak so im not leaving it for someone else to do.
paul
i leave mine maybe a week at most......but because of my work schedule etc i try to get to the beast to start breaking it down within that week....i like to leave it at least 3 or 4days then butcher.....this is purely coz i work away from home and dont know when the phone will ring to go ....so i like to "clear my feet" so to speak so im not leaving it for someone else to do.
paul
Monkey Spanker
Well-Known Member
Forgot to mention......
I quite often skin an animal a day or two before butchering and then hang it back up in the chiller. A nice surface dry carcass is a pleasure to butcher compared to a slippy slimy wet one!
Also, if your chiller isn't big enough to hold an animal in its jacket, or you only have a domestic fridge, there is nothing wrong with skinning and jointing whilst fresh or preferrably warm and then leaving it to mature in the fridge in bags. Vacuum bags are best as poly bags can 'sweat' a bit.
If it is for your own use, do whatever suits you best!
MS
I quite often skin an animal a day or two before butchering and then hang it back up in the chiller. A nice surface dry carcass is a pleasure to butcher compared to a slippy slimy wet one!
Also, if your chiller isn't big enough to hold an animal in its jacket, or you only have a domestic fridge, there is nothing wrong with skinning and jointing whilst fresh or preferrably warm and then leaving it to mature in the fridge in bags. Vacuum bags are best as poly bags can 'sweat' a bit.
If it is for your own use, do whatever suits you best!
MS
Anything up to 21 days should be OK
PointBlank
Well-Known Member
That will be what I have been doing wrong then, always seems that the meat taints far too quick and I have been trying to work out why. Until I get sorted and get a proper chiller unit I have been jointing it a banging it in freezer bags in the fridge as soon as it cools.
I know what to try next now
shudadunityonksago
Well-Known Member
Dont make the mistake ive just done , i skinned a roe buck then hung it in the chiller for a week , it came out bone dry and nearly black .
Still its made excellent sausage and burgers
Still its made excellent sausage and burgers
Monkey Spanker
Well-Known Member
Where are you mate? I'm in Suffolk and have a walk-in chiller!That will be what I have been doing wrong then, always seems that the meat taints far too quick and I have been trying to work out why. Until I get sorted and get a proper chiller unit I have been jointing it a banging it in freezer bags in the fridge as soon as it cools.
I know what to try next now
MS
PointBlank
Well-Known Member
Where are you mate? I'm in Suffolk and have a walk-in chiller!
MS
Near Hadleigh, I need to secure a bit more land before needing a walk in chiller!
Last edited:
Monkey Spanker
Well-Known Member
Your wish is my command!Near Hadleigh, I need to secure a bit more land before needing a walk in chiller!
MS
PointBlank
Well-Known Member
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