big bad lindz Posted December 12, 2012 Report Share Posted December 12, 2012 (edited) Hi Guys, I was fortunate to be able to go out with a friend last night for a roe. What would be the recommended time to leave hanging before butchering. It is currently hanging in my stone outbuilding and the average ambient temperature is 0c.I was thinking of 2-3 days so I can have some for Sunday dinner All of the meat will be for my own use. A bit of an experience gralloching in the field as it was bitter cold -3c and I was not 100% with it but my mate tried to keep me right. I made a bit of a hash with the anus removal and unfortunatly I nipped the gut a bit as well but got there in the end. Cheers, BBL Edited December 12, 2012 by big bad lindz Quote Link to comment Share on other sites More sharing options...
Tonyc Posted December 12, 2012 Report Share Posted December 12, 2012 I leave mine hanging for at least 10 days in the skin in this weather (in the summer I use my chiller) as long as you have cleaned the carcase out, especially if you contaminated the carcase when you nicked the gut. You can eat after 3 days but it really will improve hung for longer. I would plan to eat a week on Sunday! Tony Quote Link to comment Share on other sites More sharing options...
henry d Posted December 12, 2012 Report Share Posted December 12, 2012 In this weather I would be tempted for 2 weeks hanging, possibly more if it stays cold. Quote Link to comment Share on other sites More sharing options...
Blackbart Posted December 12, 2012 Report Share Posted December 12, 2012 Shooting deer at night :yp: As for hanging,at this time of year it will keep for a while so try an eat as you go sort of thing. Take a bit and cook it,then a few days later another bit and so on. As it is a personal taste thing then you will find out your own hanging time as it will be the one that tastes the best to you. Quote Link to comment Share on other sites More sharing options...
al4x Posted December 12, 2012 Report Share Posted December 12, 2012 Personally if it is in a shed I wouldn't leave more than a couple of days, if in a chiller then 7 days for my tastes. How much green did you let out when you nicked the stomache? if much I would butcher it completely today. Quote Link to comment Share on other sites More sharing options...
big bad lindz Posted December 12, 2012 Author Report Share Posted December 12, 2012 (edited) Cheers for the replys so far guys. I maby should have mentioned the reason the deer was taken in the dark is part of a mini cull that the farmer does. He has a large crop of wheat & barley each year along with some rape and the roe when they get in about it can do a fair bit of damage. A number of deer are taken in the morning, during the day at dusk and at night. I did not shoot it myself as I am not 100% confident with a rifle even more so more so at night. It is all part of my learning curve to hopefully apply for my FAC next year. by the way I live in Scotland where it is legal. Regarding the green not to much it was pulled out with the rest of the intestines and that is when it was notticed. A bit of the flank that came into contact with it was cut off. I may if I can manage do what al4X suggested and try and butcher it today. I asume the meat gets tainted? I have had a look on the web for hanging preping skining etc and some very good videos although diffrent its what you get in the end that matters I suppose, and no doubt down to each ones prefered way how and you have learned from your mistakes etc. Cheers, BBL Edited December 12, 2012 by big bad lindz Quote Link to comment Share on other sites More sharing options...
al4x Posted December 12, 2012 Report Share Posted December 12, 2012 The skinning is the easy bit getting it to look half reasonable for the kitchen another! Quote Link to comment Share on other sites More sharing options...
gixer1 Posted December 12, 2012 Report Share Posted December 12, 2012 (edited) after skinning - follow the muscle lines and that is pretty much a map on what parts to cut away....follow the natural lines on the carcass. I see you are up in dornoch which has the same temp's as here in aberdeenshire at the moment so it's cold enough (hovering around 0°C) that the carcass wont get bothered with flies but i always prefer to get mine done ASAP and I can never tell the difference between 1 and 7 day hung meat when eating... Regards, Gixer Edited December 12, 2012 by gixer1 Quote Link to comment Share on other sites More sharing options...
Browning Posted December 12, 2012 Report Share Posted December 12, 2012 by the way I live in Scotland where it is legal. I thought night shooting in Scotland was illegal unless under authorization from DCS? Quote Link to comment Share on other sites More sharing options...
gixer1 Posted December 12, 2012 Report Share Posted December 12, 2012 I thought night shooting in Scotland was illegal unless under authorization from DCS? :yes: Quote Link to comment Share on other sites More sharing options...
al4x Posted December 12, 2012 Report Share Posted December 12, 2012 Indeed but he did say the deer was shot by someone else who presumably is named on the license. Quote Link to comment Share on other sites More sharing options...
big bad lindz Posted December 12, 2012 Author Report Share Posted December 12, 2012 Hi again, Thanks for all the advice guys. Well I made a bit of a novice mistake when skinning, when hung up I managed to cut through the hoch tendon and almost let it drop onto the floor but saved the day although I steped into the drip tray and tipped it over the floor. But thats a leason learnt. I managed to rehang with rope tied around the hoch. Regarding the shooting at night and the permission etc It was on my mates familys farm and it was him that shot it and he has all the correct permission with regard to protecting crop etc. Unless the deer are making a real mess of the crop throught the year he would rather not take them down out of season hence a bit of a cull in the winter months Quote Link to comment Share on other sites More sharing options...
Redgum Posted December 12, 2012 Report Share Posted December 12, 2012 There is some very good butchery instruction on you tube, just search butchering deer youtube. Once you have done it a few times its not so difficult. I always butcher the animal when its hanging on the hooks then butcher haunches into individual cuts on the work top when they are off the animal. Quote Link to comment Share on other sites More sharing options...
big_dog Posted January 1, 2013 Report Share Posted January 1, 2013 Hi lindz get & do Deer stalking level 1 & 2 you will learn a lot about Deer & the law .All so go on line & look at best practice guide. Quote Link to comment Share on other sites More sharing options...
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