shakey jake
Well-Known Member
Whats your reasoning for this?
Hanging Roe deer
- Thread starter Woodsmoke
- Start date
Leec6.5
Well-Known Member
I trained under a master butcher many moons ago, I was trained to understand meat and how it behaves
At the age I hang it you can almost butcher it with your fingers
shakey jake
Well-Known Member
Does the flavour improve? Or is it just easier to handle?I trained under a master butcher many moons ago, I was trained to understand meat and how it behaves
At the age I hang it you can almost butcher it with your fingers
Ive done lots of the small deer never left them long maybe a few days,always taste good, loins tender, legs fine, shoulders slow cook well
Leec6.5
Well-Known Member
Flavour definitely improves, my daughter will eat loin almost cooked blue and had done since she was about 4 if not younger!
It’s all comes down to how long you are prepared to run your chiller.
Also I don’t even bother recording humidity, it’s usually about 70% ish
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I hang roe for 6/7 days at 2-4 degrees and 70-80% humidity in my chiller.
When I have to I’ll skin and butcher the day after shot but 6-7 days and the meat has relaxed and is a lot easier to work with.
Flavour wise I don’t see any difference but the meat is definitely easier to work.
When I have to I’ll skin and butcher the day after shot but 6-7 days and the meat has relaxed and is a lot easier to work with.
Flavour wise I don’t see any difference but the meat is definitely easier to work.
Heym SR20
Well-Known Member
Personally I would disagree with 40 degree days, I work on 20. But then I don’t like really well hung meat - it tastes off to me.
I like to skin asap. Leaves the mess outside and a warm deer skins very easily. Hanging in a chiller then allows the fibres to all stretch out, some of the water content all evaporates and everything just seems to get a structure and firmness. This then makes butchering so much easier.
I will happily leave a roe hanging in a chiller for up to a week.
If a chiller is not available, then quarter and put in fridge.
I like to skin asap. Leaves the mess outside and a warm deer skins very easily. Hanging in a chiller then allows the fibres to all stretch out, some of the water content all evaporates and everything just seems to get a structure and firmness. This then makes butchering so much easier.
I will happily leave a roe hanging in a chiller for up to a week.
If a chiller is not available, then quarter and put in fridge.
I will add that air movement would be necessary to hang that long. I personally think that 3 weeks is a bit too long but again it's personal choice.I trained under a master butcher many moons ago, I was trained to understand meat and how it behaves
At the age I hang it you can almost butcher it with your fingers
I would regard these as absolute maximum times. It also depends how long it takes you to get it into the chiller in the first place.
Agreed!
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