| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 292.1 | cool it quickly | TWOBOS::LAFOSSE | | Tue Nov 29 1988 12:43 | 12 |
| It's a good idea for a couple of reasons, one is to let it cool and
bleed out, and the other is to give it time to "age" the meat. This
is only if the weather is cold, if the weather cooperates 4-5 days
is a good hanging time. If its warm, get it to the butcher immediately.
One other thing when gutting them out/hanging them is to cool the body
cavity down quickly, a couple of sticks propping open the body cavity
is a good practice, others are snow (if available) or water from
streams, others use leaves... personally I stay away from the leaves,
dosn't look to sanitary.
Fra
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| 292.2 | watch the temps | CARLSN::STUART | I'm the NRA | Tue Nov 29 1988 12:50 | 16 |
| that depends upon several things...
1. do you cut up your own animal, if not there isn't any reason
to hang it because the meat cutter will hang it awhile until the
meat sets up to the point where he can cut it up.
2. if you do cut your own then you can hang it for the above reason
but be wary if the ambient temps are warm, the meat will start to
deterioate.
I used to cut all my own except when the temps were too warm and
then I let a butcher with a meat locker have it but now that I've
done several deer myself I figure the $20 is worth the cost espically
when you figure in the pork added to the ground meat and that it's
wrapped and frozen.
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| 292.3 | What to do when your deer is down (CW song &^D) | MEIS::GARCEAU | I'm the NRA | Tue Nov 29 1988 12:53 | 55 |
|
Steve,
Hanging any animal after it is dead allows much of the blood
to drain from the body and also begins what is called the
'let-down' process (starts the same reaction as a .05% raise
8^D). After the animal has died the muscles stiffen and then
over time gradually relax as the cell structure breaks down.
Some domestic animals such as chickens and beef critters are
given electrical shocks which hasten this process. This
relaxation of the muscles yields tender meat.
During this time the meat begins to go bad, sort of!
Actually, a good steak has been allowed to basically rot under
controlled conditions without going bad. This gives the good
steak what we all would consider its fine flavor and tender
consistency. Much of the tastes we enjoy in food come from the
controlled partial decay of the food - same case in meat.
Because of all this it is a good idea to allow the carcass to
hang for 1-3,4 days. The length of time depends upon weather.
During the fall in New England one can expect a mean temp of
between 40-65� which is a good temp for the letdown process.
However, in the higher temperatures, unless the carcass is
covered with cheesecloth or somesuch flies and other critters can
possibly spoil the catch. I have not experienced this but I
suppose it is possible, and probably likely in the southern
states.
The quality of your deer meat will greatly depend upon how
you take care of the carcass in the time shortly after the kill
and the several days which follow. The books I have read on the
subject were written by hunters who were butchers (I could have
said they were hunter/butchers 8^D). These men made some
interesting points.
a. Don't bother removing the scent glands from a deer. If
they did not taint the meat in the years they were on the deer
they won't do it now.
b. Cool the carcass as soon as possible. This means if you
have the choice of whether to drag and gut later or gut now, do
it now and allow the body cavity to cool quickly.
c. It's all right to wash the carcass (inside & out) with
cool water. Butchers use running water in the gutting of
domestic critters.
I have had only one really gamey deer and it was my first.
I did not know this info at the time and it took some time to
get someone to help me gut the thing (1hr). After reading about
this in several books I now realize why the thing was gamey and
have had great venison since.
Brian
|
| 292.4 | In the same vein.... | BTO::RIVERS_D | Wilbur E. | Tue Nov 29 1988 13:46 | 12 |
| Does it make a difference whether you hang it head first or (hind)
feet first?
Some people tell me that you should always hang it from the feet
so the blood drains out the mouth. The taxidermist said to always
hang it from the head, especially when you are going to mount it.
He said that hanging it upside-down would cause the hair to stand
straight out and he has problems laying it back down.
What's the diff?
Dave
|
| 292.5 | | KRAPPA::KEYWORTH | | Tue Nov 29 1988 13:57 | 8 |
| While I'm always carefull to clean the body cavity out and cool
the animal off as soon as posible, I have always cut mine up and
frozen it within a day or two at the most. I've always had good
tasting venison. I think the freezing process helps to break down
the fiber too. You'll hear many different opinions. I think it was
my grandfather who told me that they used to bury it for a week
of two and then dig it up, scrap off the mold and the meat that
was left was very tender. I think I'll stay with my method.
|
| 292.6 | hangman | TWOBOS::LAFOSSE | | Tue Nov 29 1988 14:11 | 16 |
| I would tend to think that hanging it by the head/antlers is the
best method for letting it "bleed". after all, you have an opening
now (after field dressing) that is 10 times the size of the mouth,
therefore causing a much faster/more efficient bleed out.
one thing.... don't do what one guy i know did; shot a nice 9
pointer, slit the throat for bleedout, then hung it from the neck
to hang, not only does the slit cause problems with the mount but
hanging it by the neck after didn't help bleedout, and as it hung
the hide started to tear around the throat. Mainly what i'm saying
is don't read those field dressing manuals in the kits that kmart
sells.... you know the ones with the gloves and netting ;^) this is
what he did, and i'm sure he would kick himself now after his visit
to the taxidermist.
Fra
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| 292.7 | | BPOV04::J_AMBERSON | | Tue Nov 29 1988 14:20 | 17 |
| Some points on field dressing and hanging deer.
- Gut them ASAP
- I hang them upside down untill it is time to skin them. Then
hang them by there head for skinning and butchering.
- If you are having the head mounted, don't slit the skin up the
throat. SLit up the back of the neck.
- I have hung deer from 0 days up untill a full week. Depends on
the weather. Never ruined any meat.
-There is no need to slit a deers throat. If you have gutted him,
he will bleed fine.
Jeff
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| 292.8 | What ever works. | BPOV04::J_AMBERSON | | Tue Nov 29 1988 14:47 | 7 |
| I always thought it was easier to skin a deer from the head back.
That way the hide comes off with the lay of the ribs. When skinning
one for a mount, I do it in two sections. The back end first, then
the shoulders and head. You do have to work "back-assword" when
skining for a mount.
Jeff
|
| 292.9 | BLEEDING OUT?????? | BTO::SILK | | Tue Nov 29 1988 16:12 | 10 |
|
I've never heard of such a thing "Hanging too bleed Out"???? Usually
the deer I've shot,pretty much "bleed out" as soon as the inner
diaphragm is broke to pull out the lungs ,heart ect.I think you'd
have to do alot of muscle masaging to work that blood out of the
viens while hanging. Always thought hanging was for cooling and
aging????????????
Kevin
|
| 292.10 | Kev's right! | MEIS::GARCEAU | I'm the NRA | Wed Nov 30 1988 07:12 | 9 |
|
Re: < Note 292.9 by BTO::SILK > -< BLEEDING OUT?????? >-
I have to agree with Kevin here. Now that I think of it,
nothing much more comes out by the time I get it home anyway. A
heart/lung shot definately does a good job of bleeding before
you release the diaphram.
Brian
|
| 292.11 | | TSE::LEFEBVRE | Nothing personal | Wed Nov 30 1988 07:58 | 14 |
| One word of advice if you're hunting from a wilderness camp...
If you're hunting for an extended period of time and you tag one
early in the week, make sure you hang the deer upside down. Ever
seen the damage that a coyote or other critter will due to a deer
that is hanging from a pole? I'd rather have the head and neck
damaged than tenderloins...
It would be enough to ruin your week.
Better yet, make sure the deer is hanging HIGH enough so that critters
can't reach it.
Mark.
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| 292.12 | SUN IS BAD NEWS | WOODRO::GPELLETIER | | Wed Nov 30 1988 12:34 | 8 |
| One thing I did not see mentioned is if at all posible DO NOT hang
your game where the sun will get to it. I had one ( my first) i
let hang and the sun got to it. Never again. I let my game hang
for a day or two out of the sun (in a meat locker if posible) and
then cut it up. The one I got this year hung for a day and a half.
I shot it on a thursday at 2:00pm and cut it up on friday evening.
Had a steak the other night. It was great.
|
| 292.13 | HANG FOR AGING | MUTT::HAMRICK | | Wed Nov 30 1988 15:38 | 11 |
| Hang for aging not bleeding.
In my experience most of the bleeding is done during field dressing,
very little is done while hanging, although some is. Hanging is
done to age the meat. A butcher friend of mine says beef aging is
done in 55-60 degree locker for 4 days. I always hang mine for 3
days minimum(weather permitting), and I have not had any bad venison
in about 25 yrs. Just my thoughts.
Harvey
|
| 292.14 | | BOOTES::KEYES | | Wed Nov 30 1988 16:16 | 24 |
| I recently read an article that a deer should be hung by the head
and not the hind legs. some of the reasons around this are,
o If there is any other bleeding to do it has a bigger opening from
the rear to escape.
o If you happen to damage the glands on the legs as you are draging
it out, by hanging it from the head down helps to inusure that
there will be no possible leakage from it. If you happen to damage
a gland on the leg, by hanging it from the hind legs, the leakage
would have a better chance of getting into the meat.
o Along with the above, its possible that you might have ruptured
the urine sack as you gut the deer without really knowing this
and if this occurs, its best to hang the deer where this would
spread over less meat and this would be the head, since the urine
sack is closet to the rear end.
Believe it or not, I also read an article that stated that the
quality of the meat also has alot to do with where the deer was
hit. Some people believe the the wild tast and how strong it is
has alot to do with how much blood is remaining in the meat.
I for one happen to agree with this.
|
| 292.15 | MY 2 CENTS | BTO::STEVENS_J | Still Making Table Candles | Wed Nov 30 1988 18:44 | 10 |
| I recently shot a fine deer and when i brought it to the taxidermist
he asked me how i hanged it. I told him hoofs up. He informed me
this is the proper way to hang it. He did tell me trophy deer
should be cared for this way. I checked it out with another guy
and he said almost the same thing.
jeff
|
| 292.16 | | HPSTEK::EMERRILL | Nature is a Mother | Thu Dec 01 1988 07:32 | 9 |
| re:292.15
> I told him hoofs up. He informed me
> this is the proper way to hang it. He did tell me trophy deer
> should be cared for this way.
What do you mean???? Did you hang it from the ceiling by it's feet??
I've shot many deer and have never heard of hanging one with the
hoofs up. Please explain.
|
| 292.17 | EXPLANATION | BTO::STEVENS_J | Still Making Table Candles | Thu Dec 01 1988 15:12 | 11 |
| RE:15
...Rear hoofs up is what i meant. Sorry if everyone
misunderstood me. He explained to me that if you hang it by the
head or rack that the neck stretches a few inches.
Hope this clears up any questions(-:
jeff
|
| 292.18 | | BTO::RIVERS_D | Wilbur E. | Fri Dec 02 1988 06:51 | 9 |
| >>> if you hang it from the head or rack that the neck stretches
>>> a few inches.
Is this really a problem? Would it stretch enough to tear the
skin? Once the taxidermist capes the head and the skin is away
from the skin, it should contract (shrink), no?
Dave
|
| 292.19 | Rubber necking???????? | HPSTEK::EMERRILL | Nature is a Mother | Fri Dec 02 1988 08:04 | 19 |
| > < Note 292.18 by BTO::RIVERS_D "Wilbur E." >
re: 292.18
> >>> if you hang it from the head or rack that the neck stretches
> >>> a few inches.
> Is this really a problem? Would it stretch enough to tear the
> skin? Once the taxidermist capes the head and the skin is away
> from the skin, it should contract (shrink), no?
I have to agree with Dave. Hanging from the neck does not tear the
skin. After the taxidermist capes the head and processes the cape,
it is fitted over a form. That form is not the exact same shape
as that of the original deer. How can minor stretching be the problem?
Could it be that caping out the deer hanging from the head, would
require making an additional cut in the neck/shoulder area???
|
| 292.20 | how 'bout our feathered friends? | CLUSTA::STORM | | Fri Dec 02 1988 10:28 | 12 |
| How 'bout hanging birds? How many of you do this and for how long?
Does it really help the taste?
I've been hanging my pheasants, ducks, and grouse. With the weather
we've had this fall, I've only felt comfortable hanging them for
a day or two. I can't honestly say that I've compared enough to
notice a difference.
Comments?
Mark,
|
| 292.21 | Small game flavor. | HPSTEK::EMERRILL | Nature is a Mother | Fri Dec 02 1988 10:37 | 9 |
| > How 'bout hanging birds? How many of you do this and for how long?
> Does it really help the taste?
I don't hang birds or other small game. If you dress small game
right away, there is no problem with the flavor. Dressing game
while they are still warm is easier and faster. The flavor is much
more affected by the way it is prepared for the table.
Ellis
|
| 292.22 | | BOMBE::BONIN | | Fri Dec 02 1988 12:21 | 10 |
|
Like .20 I haven't made any comparisons, but I do believe
that a little aging improves the flavor of game birds. The
best way is to leave your birds in the refrigerator for three
of four days before cooking or freezing. This has the same
effect on the flavor as hanging and it's more convenient
and sanitary.
Doug
|
| 292.23 | one day is plenty | SALEM::MACGREGOR | | Wed Dec 07 1988 12:41 | 8 |
| The first couple of deer I have taken I let hang for about 5 days
but after talking to a friend of mine who is a butcher in Billings
Montana he told me you only have to hang it for one day in order
for the enzymes in the muscles to die. From what he said to me they
tend to live on for 24 hours after the animal has died. I have tried
it both ways and it didn't seem to matter as far as taste went.
He had told me that one day is plenty.
bret
|