and you dress it out, you then hang it. What is the purpose of hanging it ? Also, is it ok to hang in this warm weather, or would it need to go into a walk in cooler or something ? How long do you guys hang the deer, before skinning it, and butchering it ? Do you guys butcher it yourself, or bring it to a butcher ? Sorry about all the questions, i was just curious about some of the processes, and why.

the purpose of hanging is to cool the carcass down and age the meat a bit.

it is best to hang the carcass when outside temperatures do not exceed 45 degrees F. Any warmer (like it is now) invites spoilage.

I like doing everything myself,, I've had butchers do it but I've learned alot since then by reading and talkin with people who've processed 100's of deer. After its cooled I found that its best to cut it up sooner then later,,like stated above, you can put off cutting it up a day or two if the temps are low enough but by leting it hang longer all your doing is leting the roting process start sooner. I debone all my meat. Often times the butcher will run it through the saw which IMO isn't good...it puts bone dust and particals on the meat giving it a funny taste, also, deboneing you have a much better idea when you prepare food(how many heads to feed). I'll admit you don't yeild as much meat. I cut away all tendins and fat(cutting away fat is a must!!) An easy way to work on your deer is to tie rope through the legs,, this allows you to remove one leg at a time while leting the deer still able to hang. Having it on a pully makes your job alot easier. Its not that bad once you do one or two.

I let them hang for one to two days but only if the temps are cold. The meat starts to breakdown and tenderize but not more than a few days. I know a few oldtimers that say the longer you hang it the better the meat but I just don't like the idea of hanging them that long. As Goose said try cutting it up yourself that way you get what you want. It will take a few deer but you will be happy with your results after a few .

I let it hang for 4-5 days in my garage temp holds better in there. I cut up myself, debone all stakes. I do not like chops so i do tenderloins. grind the burger & sausage myself with my own mix of spices.

I butcher my own, debone it's easy enough.

I call Billy on the walkies and tell him to get off his stand!:usd: If the temps allow I hang up to a week with the hide on, never had a problem with the meat. The only part I remove is the tenderloins as they spoil quickly.

interesting. thanks for the replies