How long in the chiller

[VSS]

I had my ass kicked!

And there was me thinking you kept gypsy cobs!

 

[Woodsmoke]

This will be interesting - I’ve never gone past 2 weeks with one of my own. It may come to that…

Truth be told I've personally never seen that much improvement to roe with hanging for longer periods. It certainly won't take any harm in a chiller though

 

[Mungo]

Truth be told I've personally never seen that much improvement to roe with hanging for longer periods. It certainly won't take any harm in a chiller though

I’ve never noticed much change at all over the times that I’ve had them in the chiller. I’ve always been a bit sceptical that hanging for extended periods does much good. We’ll soon see…

 

[Woodsmoke]

I’ve always been a bit sceptical that hanging for extended periods does much good.

Certainly not as far as roe are concerned, in my experience

 

[Mungo]

Of course the question now is whether this deer gets butchered before of after the prime minister does…

 

[Dunwaters]

Fever now gone, so I'll be butchering this evening.

Of course, my sense of smell is shot, so won't even be able to tell if it's gone too far!

Bring it in to the kitchen to butcher and you’ll soon be told….

 

[Mungo]

Of course the question now is whether this deer gets butchered before of after the prime minister does…

Well that answers that.

Bojo gone while I’m still in my pyjamas.

Is it too early to open the booze?

 

[75]

Certainly not as far as roe are concerned, in my experience

I like to hang my venison for a little while to allow the carcass to set properly and the meat to dry out and firm up slightly. A week for roe, a couple of weeks for reds, last couple of days generally with the jacket off. I think it makes an easier carcass to butcher and a nicer end product (less bloody meat when cut etc). However, I'd agree that I don't see any real difference in flavour. I think the age of the animal, time of year and diet all play a more significant role than the duration of hanging.

I did once read why beef would mature and age when hung but venison wouldn't - something to do with the enzymes present and fat content but I'm buggered if I can find it again!

 

[Woodsmoke]

I like to hang my venison for a little while to allow the carcass to set properly and the meat to dry out and firm up slightly . . . I think it makes an easier carcass to butcher and a nicer end product (less bloody meat when cut etc)

Absolutely agree with that. I don't have a set time to hang them, but the vast majority get at least a few days prior to butchery. Generally just down to constraints on my own rather than any conscious decision on my part.

 

[User00036]

Well hung meat is easier to digest. Enzymes.

 

[Mungo]

Well hung meat is easier to digest. Enzymes.

Maybe.

Rotten meat is even easier to digest. At least for the first 10 minutes...

 

[User00036]

Makes you wonder what health & safety would make of well hung meat like the Victorians used to have. I mean Jugged hare was kept on a stove for 2-3 weeks. Never once had a problem with hung meat. Pales into insignificance compared to modern chicken rearing, processed foods etc.

 

[Dunwaters]

Maybe.

Rotten meat is even easier to digest. At least for the first 10 minutes...

Theres a study from one of the US universities re hanging times and tenderisation, from memory theres not much improvement after 9 or 10 days and with longer hanging you get mould growth which needs specialist equipment to prevent.
From personal experience I’d say they’re right, with the caveat that a badly shot animal won’t hold at all in the skin and won’t hold for much longer out of it.
Worst case is green contaminant caught between muscle layers, cut and clean before you put it in the chiller and nose check it regularly.

 

[Mungo]

Makes you wonder what health & safety would make of well hung meat like the Victorians used to have. I mean Jugged hare was kept on a stove for 2-3 weeks. Never once had a problem with hung meat. Pales into insignificance compared to modern chicken rearing, processed foods etc.

There's well hung, and there's rotten.

I've been served 'well hung' a few times that needed a LOT of chilli sauce to get down.

 

[Big Mat]

That reminds me, I put a goat in the chiller at the yard two months ago, probably a touch ripe now

 

[Woodsmoke]

That reminds me, I put a goat in the chiller at the yard two months ago, probably a touch ripe now

Be just about perfect now I'd reckon?

 

[Dunwaters]

That reminds me, I put a goat in the chiller at the yard two months ago, probably a touch ripe now

I put a chicken in the fridge last night, it was stone dead this morning……