hang time

[gixer1]

How long do you feel it is ok to hang a gralloched roe carcass before butchering if kept in a chill at say between 2 - 4°C

 

And how quickly would you preferably butcher after shooting?

 

And while were on the time subject how long between the shot and gralloch?

 

Regards,

 

Gixer

[Dekers]

How long do you feel it is ok to hang a gralloched roe carcass before butchering if kept in a chill at say between 2 - 4°C Easily 7 days, but I usually do them after 2 or 3!, this will get personal, some will say more others less, from a taste point of view mine tend to need virtually no hanging

 

 

And how quickly would you preferably butcher after shooting? Ideally from a butchering point of view 4-7 days, the meat is rested and workable and easiest to deal with then

 

And while were on the time subject how long between the shot and gralloch? IMMEDIATELY!!

 

Regards,

 

Gixer

[243win]

I hang mine in the jacket for up to three weeks and they eat superbly.

[Vipa]

How long do you feel it is ok to hang a gralloched roe carcass before butchering if kept in a chill at say between 2 - 4°C

 

And how quickly would you preferably butcher after shooting?

 

And while were on the time subject how long between the shot and gralloch?

 

Regards,

 

Gixer

 

Don't know about the butchering side but no more than 30 mins between shot and gralloch in warmer weather, 60 mins max in winter. The carcase should be bled as soon as humanly possible though as the blood starts to coagulate very, very quickly after death.

Edited April 24, 2010 by Vipa

[Harnser]

Its all a matter of taste . I dont hang deer for longer than 48 hours before processing and eating or freezing . Other wise it tastes like rotten mushrooms . Bleed and gut as it hit the deck .

 

Harnser .

[Evil Elvis]

:unsure: Does anyone butcher without hanging?

[Harnser]

Does anyone butcher without hanging?

 

 

The idea of hanging is to allow the meat to set and tenderise . you need to allow all the gasses in the meat to dissapate this is done by hanging . Yes you can butcher with out hanging and eat the meat fresh from the field but it will be tougher than if you let it hang for at least 24 hours . I have never been a fan of meat hung for to long . You could also butcher with out hanging ,but leave the meat to stand for 24 hours befor eating .

 

Harnser .