Quote (SheriffCool @ Oct 23 2017 08:03am)
I like to gut my deer asap, wash the body cavity out, and hang and skin it. I age my meat for 3-5 days sometimes more but it has to be between 34 and 37 degrees for me to do it outside, so timing is crucial. I can shoot a deer pretty much any day here, we have a nice herd of about 80-120 deer that are constantly coming in and out of the property. The problem for me is I don't have a meat locker to keep them consistent temperature. If I could I would let it hang and bleed out and age for 10-14 days before cutting it up into my steaks and such. It takes all the "gamey" taste out of it. I cook with garlic too, real cloves take the gaminess out too if you cant age it much.
i finally got a mama doe the other day. couldnt find her that afternoon and she sat until morning for about 16 hours. temps were 50 dropping to 30
i was really worried about spoil but it turned out to be a pretty clean kill and field dress. i hung it for about 24 hours ish until i got worried about spoil and threw most of her in the freezer. temps got up to 49 and i could sorta see some parts get dark and it started to smell a tiny bit.
about 48 hours later i cut some scraps that was still hanging off and cooked up a pretty solid meal so i think i got pretty lucky and saved the meat! i didnt notice any gamey flavor but maybe im not too picky.
she ran a good 120 yards and i barely had ANY blood trail even with a point blank lung shot. im lucky i found her