Hanging temperature higher than expected

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Olimain

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I was lucky enough to shoot a fallow doe yesterday afternoon and it’s been hanging in the draughty shed since which I expected to be absolutely fine and cold with the current weather. However I’ve just checked the max/min thermometer and was surprised to see it’s currently at 8C having got to a high of 8.5C today.

I was planning on skinning and butchering on Sunday which would be a 4 day hang. Slight panic that it’s too warm in there so hoping someone can advise (not that there’s a huge amount I can do but would be devastated if the meat was spoiled)?

Currently freezing some bottles of water to try and string up in the carcass.

Thanks
 
Was the max min actually hung on the carcass? I shot a couple of Fallow a week ago last Sunday and the second one was only butchered yesterday. They have been hanging in an open doored barn the max/min on the carcass was max 6˚C and min 2˚C. The max/min by the door where the mid morning sun shone was max 9˚C and the min was -1˚C


40 degree days is one rule of thumb...ideally never above 7˚C....but 40 days at 1˚C or 4˚C for ten days.

My retired butcher friend relies on his nose...if it smells okay it probably is. If you remember the smell in a high street butcher's shop fresh meat smell is quite distinct.

Alan
 
Last edited:
Olimain said:
I was lucky enough to shoot a fallow doe yesterday afternoon and it’s been hanging in the draughty shed since which I expected to be absolutely fine and cold with the current weather. However I’ve just checked the max/min thermometer and was surprised to see it’s currently at 8C having got to a high of 8.5C today.

I was planning on skinning and butchering on Sunday which would be a 4 day hang. Slight panic that it’s too warm in there so hoping someone can advise (not that there’s a huge amount I can do but would be devastated if the meat was spoiled)?


Currently freezing some bottles of water to try and string up in the carcass.

Thanks
Click to expand...
Not being funny just butcher it tomorrow.At least skin it, break it down to fore quarter,middle and hind quarter and try and get it refrigerated with friends or neighbours until you can sort it out.:tiphat:
 
I've butchered one today. It's been hanging for 7 days in a larder at 6 degrees, quite possibly colder at times given the week we have had. I wouldn't worry about 8 degrees if it's for my own consumption, I might possibly butcher it after 5 days rather than 7 though. In the bad old days before H&S people used to hang them for longer in much warmer conditions, as Atlantoo says, until they were "high".
 
Thanks for the fast replies. All smelling absolutely fine and it was cold last night - today just threw me a bit!

The thermometer isn’t on/in the carcass but certainly within a couple of feet. Just remembered the fridge has an ice making thing built in to it so emptied the contents of that into a few carrier bags and packed them in to the carcass. Will do the same tomorrow morning and evening and try and butcher Saturday if the thermometer is still reading as getting that warm. Sadly work is going to get in the way of butchering tomorrow.
 
Thank you Nigel - this is what common sense was telling me - I just thought it best to check as the thought of losing that meat was not good! It is indeed for my own consumption
 
It will be fine, if clean shot. Multiple shots hitting bone bit of bleeding into the meat don't hang around and chop it up.
 
Olimain said:
Thanks Alan - that gadget is brilliant - ordering!

Oli
Click to expand...

Have a look at the wall mounted Tenderum version as well...it adds temperature and humidity read outs. If you get the smaller tenderum version like mine and the link I posted, don't forget to keep your Max/Min thermometer hanging off the carcass so that you can check on keeping down below 7˚C to keep bacteria growth to a minimum. Between 8˚C and 63˚C bacteria can grow, at 37˚C they are at maximum growth and multiply rapidly. Above 63˚C they reduce and at 100˚C they are mostly destroyed...so cooking thoroughly is a good idea if any meat has been too warm for too long.

In case you are not aware of them there is a library of best practice guides in .pdf format on the Deer Initiative site. There are two or three dealing with meat handling, larder design and hygiene. Temperature being a significant part...

http://www.thedeerinitiative.co.uk/uploads/guides/138.pdf

Alan
 
Relying on a weather forecast temp to indicate what's going on in your shed during daylight hours is seriously flawed. You only need a limp-wristed Winter sun to cast it's glow on the roof to double the outside reading.

That said just break a carcass down without hanging if it ensures peace of mind. I do and to hell with the naysayers!

K
 
Klenchblaize said:
That said just break a carcass down without hanging if it ensures peace of mind. I do and to hell with the naysayers!

K
Click to expand...

Is that through necessity or choice ?

I had to do that intially but would never do it given the choice, even if bag dry aging.
 
Dont believe the 40 degree day rule. My chiller runs at 1 degree with digital controls and high quality industrial thermometer as a check, carcass’s are put in when naturally cooled to ambient and set. 40 days would be unachievable, 20 max would be more like it for a safe acceptable carcass, although it would be too dry for my butcher then and would have to go to the dealers.
 
straightpull6547 said:
Dont believe the 40 degree day rule. My chiller runs at 1 degree with digital controls and high quality industrial thermometer as a check, carcass’s are put in when naturally cooled to ambient and set. 40 days would be unachievable, 20 max would be more like it for a safe acceptable carcass, although it would be too dry for my butcher then and would have to go to the dealers.
Click to expand...
Agree with that
Wouldn't want to eat one that had been sat at 10C for four days either
 
My chiller runs at 5c constant and I don't bother touching the meet for 28 days

I have experimented with various periods of time but this works the best

Head shot I don't have an issues as the meet is all good, but chest shot I often get mould and some decay around the wound area but i am binning that anyway

Young animals or roe I do for 14 days but mature fallow get the full 28
 
Chasey said:
My chiller runs at 5c constant and I don't bother touching the meet for 28 days

I have experimented with various periods of time but this works the best

Head shot I don't have an issues as the meet is all good, but chest shot I often get mould and some decay around the wound area but i am binning that anyway

Young animals or roe I do for 14 days but mature fallow get the full 28
Click to expand...
What kind of % weight loss do you experience? Obviously the skin must be on for 28 days...
 
I might try increasing my hanging time after your comments. Only go up to 8-9 days at the moment @ 4 C

I know some restaurants dry age steaks for 42 days and get 30-40 % weight loss, with a deer with his suit on should be a lot less.
 
30 - 40 % weight loss is allot of profit for a game dealer to loose, so the price is going to be high to re-coupe that.

If you can set the temp to 4° ( putting a fan in the chiller will improve the air movement) ide say 2 weeks for game is ideal.
If the temp has been 8° for the gime you say I would get it butchered and in the freezer.
 
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