The animal does not “bleed out” quickly, and hence the quality of the venison suffers. It is common to have some people recommend hanging it with the head down or with the head up. It is mostly a matter of preference, but with the head down is commonly popular. B. Copyright © 2021 Outdoor Life. So I got a dead doe down and I cut her throat to the bone. Again, take care not to get hair in or on the meat, and remove any that you can see. Putting a hole in the guts or bladder can rapidly taint meat and give the venison a strong flavor. Not knowing this information can result in premature searches and the pushing of wounded deer. Make sure the hanging rope is secured to the base of his rack, where it's strongest. Hunters who want to hang the deer carcass beyond the specific time period of 2-4 days must thoroughly check the level of humidity so as to prevent the growth and breeding of bacteria and germs in the venison.. During the time of high humidity, the action and activity of bacteria increase to a great extent which can ultimately spoil the taste and flavor of the venison. It should be mentioned again that you should use sharp knives for the best, and safest, results. https://homeguides.sfgate.com/encourage-deer-yard-52983.html Michelle_Nelson Bring on the Bears! Cut a chicken's head off, and it heart continues to pump a while, hence blood spews out the neck. Some people even soak the meat in water, which is fine if you have access to a large supply of water. Never hang the buck by his neck if you plan to keep the cape in primo condition for a shoulder mount. Many factors affect the quality of venison, including deer species, deer age, stress prior to harvest, field dressing, contamination of meat, cold storage temperature, excessive moisture during storage, aging of carcass, butchering and packaging. Outdoor Life may receive financial compensation for products purchased through this site. The inside of the body should be rinsed as well as possible to remove blood, debris and hair that might have found its way inside of the deer. ... it can take time for the body cavity to fill and blood to be forced out. I would say that by bleeding a deer, someone does not mean to do it before field dressing. 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. My prefered shot is from ribs to ribs & it always bleeds them out. But it's like my signature says "WHATEVER WORKS"~~ and the way I do it never seems to fail. My very first deer, back around '85/86, I had always heard you have to bleed'em out. Hang the head on a hook (Fig. Once the deer is hung up so it isn’t touching the ground, cut through the rib cage with a hack saw, parting it as much as you can and prop it open with a piece of 2×4 that has been purposely cut for that purpose, so air can circulate freely. So I got a dead doe down and I cut her throat to the bone. I’m a homesteader, but I have a hard time hitting fluffy farm animals over the head with large objects. No blood came out. We have a tractor so we attach a boom pole to it and away we go. Repeat the process while working on the right side. Thank you for taking the time to put this together and filtering I eat a lot of my own shot venison and have never noticed any tainting of the meat as a result of my badness. After I finish gutting my deer I roll them over onto their stomachs and spread the hind legs to keep the body cavity open and hold the head up for a minute and any blood in the neck will drain out. Infact allowing the meat to set will give you the best flavor. At this stage, don’t leave any hair or blood behind if you can help it. More than 4 million wild hogs roam through 35 states of the U.S., providing hunting for sportsmen who hope to literally bring home the bacon. A deer should be eviscerated (field dressed) immediately after death, but this can be postponed up to a couple hours during mild weather and even longer during cold weather. The deer should be hung by his head until you either skin him or take him to a processor. Take … YouTube: PigmanTV No this is not a science experiment volcano, just the aftermath of a Muzzy broadhead. Chip then field dressed it, which means he cut open the belly and pulled out the organs. via Good Game ... You’ll need to sharpen your knife, pull your cooler out, and you need a way to hang a deer. … Letting them hang so long will draw flies and other insects. Your State-by-State Spring 2021 Turkey Forecast, 7 Tips for Catching Big Cold-Weather Bass, Field Test: The New Straight-Pull Savage Impulse Rifle, How to Call More Coyotes into Shotgun Range, The Ultimate DIY Guide to Making Wild Game Jerky and Snack Sticks, After Being Barred from the Family Deer Camp, Beginner’s Luck with a 215-Inch Iowa Buck, Are Today’s New Hunting Shotguns Really Worth the Price? ... back of the … So how long should you age a deer? The meat should be kept at as close to, or below, 40 degrees F as it can be, to prevent spoilage. Sean quickly went to cut the cows carotid artery so it would bleed out. Then cover it with a muslin bag & hang in the garage head down for a couple days. He has agreed to do this for me next Saturday. Dennis Holmes here. While the deer is hanging, there is a perfect opportunity to remove the hide. A Bonnier Corporation Company. When it comes improving venison quality, knowing how long to hang a deer (or other big game for that matter) is vital. Still, this also helps to age the meat faster. It’s not necessary to “bleed” your kill, especially since a dead animal will not bleed out of the opening anyway. A long drag can wear off the hair. Summary. This allows the muscles (meat)to relax which improves the flavor and texture. Windpipe removal as suggested is vety important . After the aging, the deer is ready for cutting, wrapping and freezing. When skinning, all four feet (from the point usually thought of as the knee – it is actually their ankles) is removed, the tail is removed and the head is usually removed. In the interest of good hygiene two knives should be used, the first to open the skin and the second to sever the blood vessels. The combination of evisceration and the bullet or arrow wound usually adequately bleed a deerthere is no need to cut a dead deers throat. Gralloching also helps to cool the carcass, slowing any degradation and improving the storage time. Wipe any debris or excess blood that is visible to the camera off the deer E. Move the deer to a nearby spot where you will be able to field dress the animal comfortably. I line the bottom of a cooler with a layer of ice, add my deer quarters on top of that, and then cover them with more ice. Just a myth I guess. This step also helps to cool the meat if there is any heat remaining in it. A person should figure on about 30% of the weight to be in useable meat. Hide removal is carried out on the hanging carcass (Figs 34, 35 and 36). Also don’t be tremendously surprised at the amount of meat the venison yields. By hanging a buck by his rack, you won't risk scraping the precious bone on the ground, breaking tines, rubbing the cape, or letting farmyard dogs do damage. I don't do this myself. Well now you know, Different factors influence the length of aging time, so what are they. 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