Hanging around... bank holiday cock up... advice please!

[J@son]

Took this roe buck this morning (Sunday 29/8)... completely forgetting there is a bank holiday tomorrow!

(Poor head marks him out as a cull buck but he is in very good condition)

I like to get my venison professionally butchered. My local butcher does such a great job - meat comes back in super neat, vac-pack joints - far better than I can ever achieve. But, of course, with the bank holiday I won't be able to get the carcass to him until Tuesday morning.

I have wrapped it in a large muslin and hung it (with skin still on) in my garage. I am pretty sure no flies will get to it. The temperature in the garage is cool even on a hot day and today is overcast. No sign of the sun... it is, after all, a bank holiday weekend! But the temperature in my garage is cool rather than cold.

Will it be OK until Tuesday morning (48 hours) or should I skin and butcher it myself? All advice very gratefully received. Thanks in advance.

 

[Alantoo]

You can hang it in my fridge if you want, slightly erratic temperature control seems to dip below 0˚ C sometimes, but the meat won't spoil.

Alan

 

[J@son]

Really? Thanks Alan... that's ever so kind of you. If you are sure you don't mind, I could pop over later today. I know you are local but I don't know your address. I will send you a PM with my contact details.

 

[25 Sharps]

Well done Alan

 

[finnbear270]

Best Idea without the offer of your kind friend is, Monitor it, & if any for any reason to start to worry, break down & process, We hang shot deer in the shade of the forest edge with a reasonable breeze through & these always keep well in a net for a day or two at a push before getting them home.

 

[Alantoo]

I am just waiting for the sun to burn the dew off the hay to turn it and then will be going over to the forge/fridge so can meet you there in a couple of hours will send ETA and what3words for fridge location just the other side of Bisley from you.

Alan

 

[J@son]

Thanks Alan - that's ever so kind of you. If you send the W3W reference to my mobile when you are ready I will be come over as soon as you it's convenient for you. Really appreciate this. Thank you.

 

[Foxyboy43]

If you are stuck, I will pay the postage and you can send it across to me - for ahem, safe keeping of course……. Just don’t write on the box what is in it - Brexit and all that…..

 

[Lloyd90]

Great offer Alan fair play

 

[Lloyd90]

Took this roe buck this morning (Sunday 29/8)... completely forgetting there is a bank holiday tomorrow!

(Poor head marks him out as a cull buck but he is in very good condition)

I like to get my venison professionally butchered. My local butcher does such a great job - meat comes back in super neat, vac-pack joints - far better than I can ever achieve. But, of course, with the bank holiday I won't be able to get the carcass to him until Tuesday morning.

I have wrapped it in a large muslin and hung it (with skin still on) in my garage. I am pretty sure no flies will get to it. The temperature in the garage is cool even on a hot day and today is overcast. No sign of the sun... it is, after all, a bank holiday weekend! But the temperature in my garage is cool rather than cold.

Will it be OK until Tuesday morning (48 hours) or should I skin and butcher it myself? All advice very gratefully received. Thanks in advance.



View attachment 219129

Just out of interest, what do you pay to have it butchered properly?

When I have butchered my own I also do an awful job ... lots of that silver skin is a nuisance to remove and I just don't enjoy it.

I love venison steaks, chilli's, burgers, sausages etc, when eating out, but never have enjoyed it when I had my own.
I think I would like to try and find a butcher who can do the prep for me like you have and maybe I will enjoy it again

 

[David.evans]

I’m the same as you Lloyd , ive stoped shooting deer , as my butcher has closed
and I can not find any one local to me to carry out the task, or even to buy the carcass at silly money
Atb

 

[Magnificent 7]

Just learn to butcher one it's easy to do the basics watch Scott Rae on you tube for ideas

 

[75]

I’m the same as you Lloyd , ive stoped shooting deer , as my butcher has closed
and I can not find any one local to me to carry out the task, or even to buy the carcass at silly money
Atb

Not sure where you shoot but I may be able to help with butchery if you’re not a million miles from Derbyshire.

 

[MarkD123]

I’m the same as you Lloyd , ive stoped shooting deer , as my butcher has closed
and I can not find any one local to me to carry out the task, or even to buy the carcass at silly money
Atb

As per @75 above, if you’re in south Brum.

 

[J@son]

Just out of interest, what do you pay to have it butchered properly?

£15... this includes cutting up (I usually ask for steaks, back straps, dice and mince), vac-packed into sensible quantities (e.g. individual steaks; 750g bags of mince and dice) and some friendly butcher-based banter on drop off and collection. I am so lucky. The quality of the cutting up is second to none - no smeary saw marks; no bone chips/fragments. Worth every penny.

 

[MarkD123]

£15... this includes cutting up (I usually ask for steaks, back straps, dice and mince), vac-packed into sensible quantities (e.g. individual steaks; 750g bags of mince and dice) and some friendly butcher-based banter on drop off and collection. I am so lucky. The quality of the cutting up is second to none - no smeary saw marks; no bone chips/fragments. Worth every penny.

Wow that is cheap.

 

[JMikeyH]

£15... this includes cutting up (I usually ask for steaks, back straps, dice and mince), vac-packed into sensible quantities (e.g. individual steaks; 750g bags of mince and dice) and some friendly butcher-based banter on drop off and collection. I am so lucky. The quality of the cutting up is second to none - no smeary saw marks; no bone chips/fragments. Worth every penny.

What an absolute bargain

 

[eddoakley]

I don't mind doing it but find it time consuming and definitely don't get it very neat. Had a guy who would butcher for £15 (£20 for a pig) plus whatever mix was added for burgers or sausages.
He sold up and when I contacted the new owners they wanted.....wait for it......£75!!!!!
So if I ever get around to building the chiller I want I will build a decent prep room too and learn to butcher them better.

As for the original question, if covered from flies, cool and clean before it was hung then I'd say 48 hours would be ok.
As mentioned if you kept checking and there was no sign of anything untoward and no smell them crack on.

Edd