Hanging animals

[firstcoueswas110]

It seems to me that this tradition is pretty much a thing of the past

go to kaibab, same meat poles hanging in trees that have been there 20+ years. people using them too

[CouesPursuit]

I'll absolutely hang a deer in camp if it's possible, which usually transforms into enjoying a few beers and taking my time breaking it down before I head home. I've met one of my best hunting buddies that way too. That's my preference at least.

 

Nowadays, the heat is certainly a huge factor, followed by the distances lots of folks now have to travel off roads in 700 tag hunts and the feasibility of carrying the deer out whole, the new era of bone out and gutless field dressing, and a faster lifestyle many live (get it to the processor and catch the Cardinals game kinda thing). I'm too young (in the hunting game) to remember the good ol' days, but I definitely appreciate driving by a camp and seeing some guys relaxing with deer in a tree.

[kazpilot25]

I'm helping out a friend next weekend down in 36B, and am planning to have to bone it out and bag it up immediately, or take it in to a processor.

 

All this talk about hanging and weather brings up another question. What temperatures would you be willing to hang your animal and for how long?

[CouesPursuit]

Friends I was helping this weekend had a mule down Saturday evening about 5:00PM. We skinned it as soon as we had it hanging in camp and left it there overnight, boning it out yesterday morning. Temp was roughly 55 degrees overnight and no problem with the meat, but I wouldn't have wanted it to sit out and hang for the day yesterday in 75 degrees. In a cooler with ice, 48 hours no problem.

 

In your case kazpilot, I'd bone it out and let it cool a bit in the shade and breeze before transporting it in an enclosed pack, unless your pack out to ice doesn't take more than an hour or two, then just get it to ice and you're golden. I've never had meat go bad but I've never experimented with how long it takes. I think there is a good thread on this here, http://www.coueswhitetail.com/forums/topic/20407-gettn-em-out/.

 

[rcdinaz]

I think it was just a preference more than anything. We used to do the same thing, clear the hide and then butcher at home. About 10 years ago I started doing all my butchering and de-boning in the feild/camp. When I get home I have a cooler or two full of Freezer ready ziploc bags. To each his own but I will never do it any other way agian (situation permitting) I love getting all the work done there and always divide my meat with those who help as a thank you.

I absolutley dread unpacking once I get home so I am with you 100% on doing everything I can before the trip home.

[Buckshotbob]

I like to hang my deer off an A frame if possible skin out and quarter up then that will go in the deep freezer then when im ready take out the piece I want and let it defrost in a frig and get a dry "skin" on the meat. I cut off the dry layer that has any hair on it and leaves you with a nice clean piece of meat.

[mattys281]

 

It seems to me that this tradition is pretty much a thing of the past

go to kaibab, same meat poles hanging in trees that have been there 20+ years. people using them too

 

 

I didn't see any getting used, but I did notice a bunch of them around some of the camp sites up in 12w this summer. I don't remember seeing them anywhere else, but maybe I just didn't see enough for it to stand out.

[trphyhntr]

Id rather people not know I killed something in the area. Just sayin.....

You think people are after your fork horn honey hole?

[Guest wdenike]

 

Id rather people not know I killed something in the area. Just sayin.....

You think people are after your fork horn honey hole?

 

 

 

 

 

 

 

ROFLMAO!!!!

 

 

 

 

 

Take care, Willie

[lancetkenyon]

I always leave my deer out at LEAST overnight after quartering, then cut them up, bone them out, and get them on ice.

 

Of course, I ALWAYS kill my deer at least a couple canyons away from any road and it takes me two days to pack them out!!!

 

I just finished my deer processing yesterday, that I shot last Monday. So a good 7 days of aging in about 34° dry temps.

 

I got/made:

21# of ground burger (cut 70/30 w. beef)

11# of Italian sausage (cut 70/30 w. pork)

8# of Chorizo (cut 70/30 w. pork)

9 large roasts (5# each)

8 steaks

Backstraps

Tenderloins

 

So about 95# of meat altogether, plus about 5# of grissly tough stuff I boiled up and am giving to the dogs. Plus they ate about 2=3# of raw meat while I was butchering on Saturday.

 

We have already eaten one large backstrap, 2 steaks, and 2# of burger. That was just this weekend! Mmmmm good stuff.

[wendt]

The last elk I had hanging in a tree at our camp some a-hole stole the back straps and tenderloins out of it. Never again will I hang another animal in a tree at our camp so the idiots driving around can come into my camp at night and steal it from me. Just my 2 cents.

[elkaholic]

heres my last spike bull- easy to have the bedoned meat in game bags ready for butchering- only the 2 front shoulders had not been deboned .

 

I had it in shed frig for 3 days while I processed - I always rebag the meat from the field to the fridge and I rotate the bags to keep them cooling evenly !