Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: Advice please

  1. #1

    Advice please

    Hi,

    Quick question in two parts.

    If you where to hang a beast for the full 21 days to allow meat to mature

    would you hang it with jacket on or of
    would you hang it whole or quartered

    Meat will be stored in large fridge/larder

    paul,

  2. #2
    Jacket on. 21 days is a lot. 10-14 days seems plenty for me.
    Brian.

    Just because you are paranoid, doesn't mean they aren't out to get you......

  3. #3
    Same as CD

  4. #4
    10 days half and half

  5. #5
    The problem with hanging for 21 days in a chiller is that the way chillers work strips moisture out of a beast,if you want to chill it for 21 days it would be better in the skin as it would lose less moisture.

    Most produced meat carries quite a lot of water in the meat and fat and because it is stressed when killed needs a good time to relax and dry, venison generaly does not require the same amount of time.

    Unless you are one of the big supermarkets that want to get their meat on the shelf as soon as possible so they can sell you water.
    AT THE AGE OF 50 I DECIDED I WAS GOING TO GROW OLD F***ING DISGRACEFULLY

  6. #6
    My annual hind is hung in its jacket at ambient (Nov-Jan) temperature for 2-3 weeks.
    Yum!

  7. #7
    oh god your those types then....

  8. #8
    salt it down first ,then you can hang it as long as you want ,we did before we had a freezer, and still do with mutton, other wise a week is plenty.

  9. #9
    Bloody hell Bruce, just took me back to Port Stanley in '83.......

    Mutton, mutton and more mutton. A first for me but something I have since earnt to appreciate, but is difficult to source nw in the modern world.

    Stan

  10. #10
    Quote Originally Posted by psstalking View Post
    Hi,

    Quick question in two parts.

    If you where to hang a beast for the full 21 days to allow meat to mature

    would you hang it with jacket on or of
    would you hang it whole or quartered

    Meat will be stored in large fridge/larder

    paul,
    Paul hello,
    Most venison will start to lose the meats consistency after 21 days, I would go for 15 to 18 at the most and that depends if the carcass/skin is wet. If it is I would go for no more than 14 days. Hang it in the skin and then you do not get the crisp unsightly outer coating as the meat dries. looks much better butchered then.
    Keep an eye on it, if the storage area doesn't have a fan circulating the air you will probably find it gets condensation and that almost certainly would mean you can't hang it for the suggested periods above.

    Good luck it should be delicious, best regards.

    Jon.

    PM me if you need any more info.
    Last edited by roestalker; 29-11-2012 at 07:30.

    For guided Roe deer stalking,. BASC accredited trainer for DSC1 and 2. BASC accredited training centre with courses held regularly.
    www.greenleedeer.co.uk

Similar Threads

  1. advice please
    By stav in forum Legal Issues
    Replies: 24
    Last Post: 02-02-2012, 08:30
  2. Need some advice
    By stalkinginengland in forum Deer Stalking General
    Replies: 21
    Last Post: 27-02-2011, 16:20
  3. A little advice
    By manco in forum Legal Issues
    Replies: 2
    Last Post: 13-07-2010, 18:38
  4. Help and Advice
    By 177landy in forum Deer Stalking General
    Replies: 10
    Last Post: 19-03-2010, 13:50
  5. Advice Please
    By Bonnie in forum Deer Stalking General
    Replies: 6
    Last Post: 15-02-2010, 08:47

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •