Hanging Roe deer

[Woodsmoke]

Do you guys hang your roe? And if so, for how long. And under what conditions?

Myself, I like to leave them for at least three or four days. I've only recently sorted a chiller for myself though, so the potential to hang them for a lot longer is there . . .

What's the optimum length of time, in your view?

 

[biffo]

Magic number 40....5 days at 8 degrees, 8 days at 5 degrees etc....but not 1 day at 40 degrees !

 

[AN DU RU FOX]

Not sure why but its me i do about 6/7 days no reason to it.?

 

[willie_gunn]

If I shoot one at the weekend I normally try to butcher it the Thursday/Friday after. Mine are kept in a chiller.

 

[Woodsmoke]

Magic number 40....5 days at 8 degrees, 8 days at 5 degrees etc....

I've never heard that before. Interesting!

 

[biffo]

I've never heard that before. Interesting!

Works really well. There is the Tenderum device from Bushwear that you hang in the chiller next to Carcase, and it tells you when the deer is hung sufficiently. It is basically Programmed to follow that same formula of temperature x days.

 

[Koenig]

I hung a smallish Roe last year in my Coca Cola fridge (internal fan) in the skin for 7 days. The fridge runs at a steady 4 degrees C. That seemed about right.

 

[muddy42]

I don't have a chiller nor a particularly fly-proof garage, therefore I err on the side of caution. 1 or 2 days in the summer, 3 or 4 days in the winter. I do find freezing venison has a similar tenderising effect. I'd love a chiller to give me a bit more time and flexibility to butcher them up.

 

[Deutsch - Drahthaar]

About a week at 5 deg C for me.

 

[Alantoo]

The 40 degree day formula is a useful guide...as is your nose!

40 days at 1˚C or 6 days at 6˚C

I understand the idea is to allow the enzymes to tenderise the meat, but important to keep it below 7˚C , above which the bacteria get going with a vengeance.

Alan

 

[BryanDC]

I have also been using the 40 degree days as a rule. Im not sure about 40 days at 1 deg though.

 

[Quarrybank]

I usually hang in skin for about 4/5 days but not much longer as the chiller(Fridge) gets fair bit of condensation as no fan or dryer. Temp usually about 3-4 deg

 

[Alantoo]

I have also been using the 40 degree days as a rule. Im not sure about 40 days at 1 deg though.

I agree but 28 day beef is relatively common...

I aim for a week or so at fridge temperature of 4˚C before butchering and freezing, then a day to defrost at 4˚C in the fridge after...

Alan

Good Practice guide 133...



GPG 138

 

[fallow me]

Ive left munty & Roe in skin in my chiller for up to 28 days at 5 degrees, the meat goes a deep maroon colour almost black, but once skinned and butchered is the most tender meat you will taste,

 

[slider]

9nly hang them until I have time to process them. Might be one day, might be 10.

 

[alan]

Hi
Skin whilst still warm. remove ALL damaged parts to avoid any contamination. If you have a chiller start it up and by the time it has reached the temperature required (2 - 7 deg C) hang the carcass over a tray or plastic bucket to catch any blood (Saves some hard floor scrubbing later). I leave mine hanging for seven days at 3deg C.
The most important part is removing the damaged bits.
Regards
Alan

 

[Hunters moon]

I ha

Hi
Skin whilst still warm. remove ALL damaged parts to avoid any contamination. If you have a chiller start it up and by the time it has reached the temperature required (2 - 7 deg C) hang the carcass over a tray or plastic bucket to catch any blood (Saves some hard floor scrubbing later). I leave mine hanging for seven days at 3deg C.
The most important part is removing the damaged bits.
Regards
Alan

Very always liked the idea of skinning when warm as it is much easier to do. My logic would be to butcher it a fridge it for a few more days?

 

[diaolo]

I prefer dont skinning because the venison whitout it dries very quickly

if you want to skin right away
wrap the meat in cotton cloths

 

[Buchan]

Anyone know where the 40 degree day comes from and if there is any real evidence behind it.

 

[Leec6.5]

2° and anything up to 21-28 days in the skin or until mould starts forming on the internal ribcage which ever comes first.