Readers ask: How Long Do I Hang A Whitetail Deer After Harvest?

How long should you hang a whitetail deer?

Just keep them hanging for 2-4 days to get past the rigor mortis stage, and then have them processed. A buck that has moved into middle age – say 2 to 4 years old – will be better if you can let it hang anywhere from 5-8 days.

Can I hang a deer for 2 weeks?

The older your deer, the more connective tissue in its muscles and the more it will benefit from extra days on the meat pole. If conditions are consistently good and you can keep a close eye on the meat, two weeks is not too long to hang an old buck.

What temperature can you hang a deer at?

If you’re thinking about hanging your deer or elk meat in order to age it, the first and most important consideration should be the average temperature. The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees.

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How long can you let a deer hang in 40 degree weather?

If you are below 40 degrees you are fine IMHO for as long as you might want. Had a buddy hang one for several weeks at about 32 degrees and it was just fine. PS: Don’t want to freeze because then you have to thaw before butchering PITA.

Will deer spoil overnight in 50 degree?

If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. Remember, unless venison is frozen, it will eventually spoil at any temperature — even in the refrigerator.

How long can you leave a deer hanging?

You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. A general rule of thumb is, the older the deer, the longer the hang time.

How long after killing a deer is the meat good?

If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it’s 50 degrees or above, your intentions may be good, but there’s a good chance you will lose that meat.

Should you leave the hide on a deer while hanging?

Always leave on. It will help keep the meat cool once the temp gets out of it and keep moisture in. If possible you should leave the deer hang at least 8 hours to let the body go through rigor mortis or it will be tougher. If the weather is warm you have no choice.

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Can you hang a deer in 50 degree weather?

The deer keeps itself warm when it’s cold out so just use it as a cooler. Stuff a bag of ice inside the cavity and it will be good for days. Meat will be cold enough to hurt your hands.

Can a deer hang in 60 degree weather?

Not long. The enzymatic action that occurs when “aging” meat happens in a tightly controlled temperature range, typically about 33-42 degrees. Any colder and the meat freezes which halts the enzymes from working. Any warmer and the meat will spoil.

What temp is safe to leave a deer overnight?

Bacterial growth increases when temperatures reach above 40 degrees and will spoil quickly when temperature reaches above 50 degrees. I have left deer hanging overnight in 60 degree weather but stuffed the chest cavity with ice.

What is too warm to hang a deer?

Unseasonably warm temperatures and bluebird skies make for comfortable hunting. But there’s reason for concern once a deer has been shot. Venison left out too long in temperatures higher than 41 degrees begins to spoil, according to local meat processors and others.

Is it OK to let a deer sit overnight?

If it is a chest cavity hit.the meat will be fine. It doesn’t have to go below 40deg either. It can be 70 degrees overnight and the deer will still be fine.

What do you do when a deer freezes while hanging?

It is very easy to cut off the quarters, back straps, tenderloins etc. and put it in a big cooler where it won’t freeze immediately. If you are getting cold temps at night and warm in the day, then just leave the cooler lid open at night and close during the day. That beats dealing with frozen deer.

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