Hanging Deer in cold weather!

[ColoredRed24]

Last night I finally filled my shotgun tag about 20 minutes before shooting light was out.

I know most people like to hang their deer and hope for some dry aging to happen.

However I was wondering if in these below freezing temperature if I should go ahead and process it tonight or wait.

As most of you know after today we are going to see very cold temperatures.

Any ideas or experience with conditions like these?

Thank you in Advance!!

 

[deerdown]

I'd process it and wet age prior to eating - 9-11 days in the fridge. Been doing it this way for years now.

 

[8bitnes]

I'd process it and wet age prior to eating - 9-11 days in the fridge. Been doing it this way for years now.

That's going to be one smelly fridge! Hope it's a garage fridge

 

[deerdown]

That's going to be one smelly fridge! Hope it's a garage fridge

Nah - you should google it...

 

[Bucksnbears]

I don't think it matters.

 

[hillrunner]

I've never aged one.

 

[fatboy]

A little late on an answer, but it is too cold right now to dry age outside. https://www.themeateater.com/cook/butchering-and-processing/ask-meateater-how-do-you-age-meat

 

[deerdown]

I don't think it matters.

Some say it doesn't, we felt it really helped with the backstraps and loins. We don't age the hamburger, or roasts, liver, heart, etc. To each their own, but for those that've never tried it, I suggest you at least try and then decide for yourselves. It does take a little more planning of course, planning for a meal that far in the future. .02

 

[HWC]

Hang it and don't skin it until the next morning. It's a great way to test your grip strength. Don't ask me how I know and I can promise you won't ever do it again.