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Question by wallofsam. Uploaded on March 11, 2009
I get it to the processor within a day, if possible. When bowhunting, it is sometimes too warm to let it hang. When it is cold and I am camping I don't want it to freeze. Processor typically only lets it hang for a day at the most. I am not convinced that curing helps the taste of the meat. I have been told that hanging them asap by gambrels rather than the head to help drain the blood from the prime meat matters more.
We hung ours for a day or so depending on the weather. My uncle does the proccessing so it is quick and easy.
I ahng mine in the cooler for 5-7 days with the hide on, then skin and butcher.
If its below 40 degrees average temp, i'll leave it hang a few days, but i peel the tenderloins out and eat them right away, fresh.
I live in Michigan also. I do the same as you and beekeeper.
if the temps allow, like others posting here, i like at least seven days and i too leave the hide on until i'm read to butcher.
if its cold you should be able to let it sit for a while
in maine we keep the deer out for about 5 days if there aren't no flies out and its below 45. If it isn't we bring it in within a day or to
Usually 3 to 5 days if it's cold enough.
Agreed with MLH answer above and A + 1 for you sir!!!
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