First Muntjac advice re hanging and spots on bowel

[Pellet Pinger]

Learned folk i shot my first Munty earlier. Perfect conditioned buck.
I have a couple of questions to the more experienced members, gralloch all looked good, i did notice what looked like fatty lumps on the back end of the bowel plpe, do these look normal?
Also i intend to eat it but it’s getting late now for processing, if i hang it outside tonight in an old quilt cover will it be ok to skin and butcher in the morning, i know the skimming might be more difficult but i have patience lol.
It’s still quite windy and about 11 degrees.
Thanks in advance.

 

[takbok]

You'll be fine butchering tomorrow. Well done!

 

[jubnut]

Bowel is normal and you'll be fine skinning in the morning.

 

[NoIDeer]

Nice one, good luck with the "skimming" post the pics.

 

[pob]

Well done mate. Enjoy the taste of your first muntjac.
Perfect BBQ weather on Monday. Very timely.

 

[Magnificent 7]

Little tip if wrapping in linen or cloth wet the cloth as it will keep cooler

 

[sikamalc]

As long as the carcase does not touch the sides. Flies will still lay their eggs on the linen sides if it does.

 

[Heym SR20]

A good guidance for hanging is about 10 to 20 degree days - ie temp multiplied by number of days. So at 1 degree, you can hang for 10 to 20 days and it will be fine. As it gets warmer I would err on the side 10 degree days. So 20 degrees during the day, 10 at night I would be getting as soon as you can.

Some things do help and if like me you access to chillers, larders etc is somewhat limited, then my process is as follows at this time of year.

Evening stalk. First put the freezer blocks into the freezer - you know the ones that came with the freezer for use when power goes out. Failing that a couple of soda bottles nearly ful of water.

In the field - full gralloch. I will also open up the chest cavity (may do this back at the car if having to drag it. Get all the mucky bits out, head and legs off as well. At the car I have a large fish box, in goes the carcass, and when driving home make sure there is plenty of air flowing about. When you get home put the iceblocks inside the carcass and I tend to leave in the car, but make sure air flows about. Deal with it first thing in the morning - ie skin and take the carcass down to its major joints, -haunches, shoulders and take out the back straps and get these in the fridge and leave to age for a few days. Don't cover them tightly. I have a big stainless raosting pan that takes most of the bottom shelf of the fridge and can get whole jointed Roe Buck in there.

Early Morning stalk - I tend to skin the carcass sooner rather than later. Will often do this in the woods and then carry out in a clean roe sack. I carry a couple of bin bags to skins etc in so I can then put in the refuse bin.

 

[Pellet Pinger]

Thanks for all the input fellas.
Well that went ok, skinning was easier than I thought, one or two tears but a flick of the knife sorted that.
All butchered up, maybe a little unorthodox but produced some nice steaks and back straps for me and the shoulders for a mate.
My next question is how long to fridge before freezing and what to store the meat in, bags, clingfilm?
Cheers.

 

[NoIDeer]

Vacpac if you can, remove as much air as possible if using bags. I wouldn't use cling film if storing for any time and I wouldn't worry too much about time in fridge after butchery.

Well done, when I saw your pic I thought it was a much bigger deer

 

[Magnificent 7]

I just double bag in freezer bags and carrier bags for bigger bits it is used up pretty quick this household so length of time in freezer limited lol

 

[woodmaster]

Well done. Hope you enjoy eating it.

 

[willie_gunn]

Vacpacking is a good idea if you want to prevent freezer burn.

 

[Koenig]

The cheap Lidl Vacuum Pack machine works well.

 

[tozzybum]

And theyre in now PP, only 25 quid and a tenner gets a good supply of the rolls .Well worth the money. Atb