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Thread: Hanging Carcasses

  1. #1

    Hanging Carcasses

    Hi,

    At the moment I am using an old fridge freezer(the size that fit into kitchen units) to store a carcass. Because a whole roe in the skin is too long to fit inside I have to skin it, cut off the haunches and then stack it so it fits. Is storing a carcass without skin detrimental to the meat?

  2. #2
    Biglad or Griff should have the answer to this.

  3. #3
    Quote Originally Posted by Deako View Post
    Biglad or Griff should have the answer to this.
    Not detramental but the meat will dry and go black you will have to trim it up but it depends how long you want to hang it for

  4. #4
    G,
    if you store a carcass without the jacket it will dry out too much, the meat will get a hard layer on the out side.
    You can prevent this by rubbing the whole carcass with a good quality olive oil, this will stop it drying out and have a tenderizing effect on the meat..


    regards
    Griff

  5. #5
    Quote Originally Posted by Deako View Post
    Biglad or Griff should have the answer to this.
    Jhon i have just dropped your venison off at marks ..looks like he will get the pick of it ha ha ha he will give you the scraps for your dog ha ha Neil..

  6. #6
    I hang them for about 5-7 days before butchering. The olive oil trick sounds like a good idea..I wil give it a go next time...Thanks.

  7. #7
    Quote Originally Posted by Ghurka View Post
    I hang them for about 5-7 days before butchering. The olive oil trick sounds like a good idea..I wil give it a go next time...Thanks.
    Hi mate the other way is to get a bigger fridge if you have room i hang mine for a couple of weeks no worrys Cheers Neil

  8. #8
    I use the olive oil, as recommended by Griff, works a treat

  9. #9
    Quote Originally Posted by biglad View Post
    Hi mate the other way is to get a bigger fridge if you have room i hang mine for a couple of weeks no worrys Cheers Neil
    Good idea biglad, something like this would do the trick
    For sale only 125 miles from Bristol. Cheers, Pete.
    I like the sound of the olive oil rub, I'll try that on my next roe.
    Click image for larger version. 

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    Last edited by downwind; 28-05-2010 at 22:17.

  10. #10
    Curious about the hanging thing and if it differs between species ? I can only speak for reds but have found no diference hung or not. Now shoot and skin then butcher when carcass is dry usually the following day.

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