bow hunters on occasion have another dimension in game processing. Leave it, or eat it.

The buck naked buck never left the claim...

I just hung it in the "meat room" in my basement, my house was built a thousand years ago, before there was electricity and has a room for hangin' meat..so that's what I did, busted the buck in half and hung it from sunday through friday..then cut the best steaks and such out of it, pressure canned the rest rather than making burger.

The weather was cold and we were getting frost at night so I would just open the door at night then close things up in the daytime...i 'spect that it hovered around 40 degrees in there, I'm sure that it tenderizes some with hangin', as you're basically just controlling the decomposition of the meat and timing it to the point where it's getting soft...but not too soft.

Ate some steaks last night and can't say that I've had any that were better.

stam

Hanging wild game for long periods is a waste of time. It don't have the fat like Beef so won't work the same. We just hang it and cut it up ASAP. Sometimes it's over 1 week and other times it is the next day. Beef we allways hang for 21 days. As long as it's cool outside you won't have a problem. Elk have gotta be skinned as soon as possible no matter how cold it is outside or the meat will spoil next to the bone.

I like to get my deer skinned before they cool off to much as is is much easyer to pull off.


Tenderness and flavor will vary from animal to animal with age and diet. Hanging has the least to do with it. Unless you hang it out in the summer. If it gets mold growing on it it's O.K. that is what the vinager is for. just wipe it down and eat it.

My wifes family has been in the met cutting business a long time.They say hanging an elk over 24 hours is a wate of time.Its all got to do with the fat.


Kris

.....meaning that you may not find the animal for a while?...overnight/next day? Then trying to salvage the meat of an overheated bloated animal...? +more above

..not sure about that, but...


Sometimes it make me feel better to soak my meat in cider....(insert drumroll...)

bad joke

stam

What brand of cider was used? Could it have been Dicken's? Because I have some extra cider from Halloween. These cold nights lots of women love a Dicken's cider.