A question I am asked often is, how long and at what temperature should I hang a deer carcass?  Firstly this can only be achieved and correctly monitored with the aid of a suitable game fridge or game larder, especially now with our mild climate and threat of global warming. Other associated accessories and butchering equipment will make life easier and the task more pleasurable. All this specialist  equipment can be purchased from www.coolgameuk.com

HOW LONG and at what TEMPERATURE ???

Both these in my opinion are very important and go hand in hand, so to simplify matters I will break it down in simple stages.

The carcass should be cleaned out with water if necessary, especially if a chest shot has been taken and the cavity is contaminated with excess blood.

The carcass then should be allowed to cool down naturally for about an hour or so, this can be assisted with the aid of a chest spreader which will allow the carcass to cool down quicker by increasing the circulation of air flow. If flies are present this can be done under a fly net or by placing the beast in your game fridge or game larder without turning it on.

The temperature then should be lowered to around 6-7degrees for the first 12 +/-   hour period (Over-night is good). After this the temperature should be lowered to around 3-4 degrees for the remaining hanging period. By following this procedure you will  prevent chill shock which can toughen the meat.

In my opinion it is better to hang the carcass in it's fur within the game fridge or game larder. The meat will hang longer and will also not discolour or dry out on the surface. I have also read documented evidence that the meat tastes, matures and hangs better in its fur. Obviously this may not be practical in certain commercial circumstances.

HOW LONG SHOULD THE BEAST HANG FOR ?

This will depend on where the beast was shot. If the beast has been taken with a chest cavity shot you will notice a deterioration in meat colour and odour around the entrance and especially the exit wound after about a week. This can be cut away at this point or, preferably, at the start of the hanging period if you require the beast to hang for a longer period. In my opinion 5-10 days hanging at around four degrees in a game fridge or game larder  is ample. Obviously the older the beast the longer it hangs. A yearling beast should hang no longer than 5 days.

If the beast on the other hand has been taken with a head shot and CAREFULLY gralloched, I have known a beast to hand for 1 month with no ill effect.

The whole point of hanging is to tenderise, give more colour and flavour to the meat. IT WILL NOT make the meat more gamey! This process is reserved for game birds which acquire their gamey flavour from a controlled rot of flesh and especially rotting stomach and internal organs. This subject I intent to cover at a later point.

Andrew