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#3664995 - 05/07/14 04:20 PM Cabela's guidelines on hanging and aging deer
Vermin93
12 Point


Registered: 12/11/10
Posts: 5308
Loc: Dallas, TX & Signal Mtn, TN

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Always hang head-down.
Age by hanging the carcass whole or breaking down in muscle groups.
Age at less then 40 degrees.
Age deer for "no more than five to seven days." (that makes no sense)

I love this wisdom: "the larger piece of meat you use, the greater your yield will be."

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#3665024 - 05/07/14 04:49 PM Re: Cabela's guidelines on hanging and aging deer [Re: Vermin93]
climb_higher
4 Point


Registered: 12/16/11
Posts: 461
Loc: Tennessee

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I don't usually age them. If I do its a day max. But thats how dad taught us to skin them.
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#3665054 - 05/07/14 05:13 PM Re: Cabela's guidelines on hanging and aging deer [Re: climb_higher]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

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I posted this before, but this was some extensive home testing I did with aging venison this past winter:

http://gocarnivore.com/2014/01/17/venison-dry-aging-experiments/
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#3665349 - 05/08/14 03:31 AM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
bowriter
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Registered: 08/31/02
Posts: 41727
Loc: Lebanon,TN USA

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Here is my guide:

1- Always hang head up. That way all the juices drain out instead of collecting in the chest cavity.
2- Age skin on at 34-36 degrees.
3- Age whole or quit wasting time.
4- If possible, age with the entire carcass wrapped in an old sheet or something similar. Helps keep it clean.
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#3665433 - 05/08/14 07:28 AM Re: Cabela's guidelines on hanging and aging deer [Re: bowriter]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

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 Originally Posted By: bowriter
Here is my guide:

1- Always hang head up. That way all the juices drain out instead of collecting in the chest cavity.
2- Age skin on at 34-36 degrees.
3- Age whole or quit wasting time.
4- If possible, age with the entire carcass wrapped in an old sheet or something similar. Helps keep it clean.


Explain "Age whole or quit wasting time." Premium aged beef is not aged whole.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3666782 - 05/09/14 07:18 PM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
bowriter
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Registered: 08/31/02
Posts: 41727
Loc: Lebanon,TN USA

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No it isn't and I thought we were talking about deer. If you deer weighs 650-pounds, then cut it in half or quarter. If it is the same size everybody else kills, leave it whole for more uniform aging.
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Constipation has ruined many a good day. Not as many as stupidity, though.

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#3666993 - 05/10/14 06:50 AM Re: Cabela's guidelines on hanging and aging deer [Re: bowriter]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

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 Originally Posted By: bowriter
No it isn't and I thought we were talking about deer. If you deer weighs 650-pounds, then cut it in half or quarter. If it is the same size everybody else kills, leave it whole for more uniform aging.


Dry aged steaks are aged as individual cuts of meat.
Maybe you should write an article entitled "Aged Venison: I do not care" ;\)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3668194 - 05/11/14 11:13 PM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
Deer Assassin
dammit
Non-Typical


Registered: 08/01/03
Posts: 86263
Loc: Kingston Springs

content Online
i hang them 7-10 days whole
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#3668195 - 05/11/14 11:13 PM Re: Cabela's guidelines on hanging and aging deer [Re: Deer Assassin]
Deer Assassin
dammit
Non-Typical


Registered: 08/01/03
Posts: 86263
Loc: Kingston Springs

content Online
at 36-38 degrees
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Drag Racing

Spending money I dont have

on things I dont need

to impress people I dont know

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#3668247 - 05/12/14 06:44 AM Re: Cabela's guidelines on hanging and aging deer [Re: Deer Assassin]
timberjack86
14 Point


Registered: 06/20/11
Posts: 7774
Loc: Grundy county

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I quarter mine, put it in a plastic tote and cover with a garbage bag or cheese cloth. Let set or age whatever you call it 5 or 6 days then I butcher. My venison is delicious so what do I care
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