how long do you let the meat hang

I start cutting mine up ASAP. Im not a fan of "aging" meat.

You'll hear plenty of opinions about this one I'm sure. A lot will depend on the age of the animal.

All depends on weather. If it is over 40 degrees I only ket it hang 1 night at max skinned and in game bag. If it is under 40 I prefer 3 days for deer and elk. I also don't let Pronhorn hang at all every. They go straight on ice ASAP.

I also don't let Pronhorn hang at all ever. They go straight on ice ASAP.

+1 on that

Overnight is all we do.

thanks just checkn to see what the difference between people is. :thumb

Kind of depends on how early or late in the hunt we get an elk or deer. Could hang for a week or as little as over night. Depending on how long the body hangs will also depend on how long it will be on ice before we process it.

Overall, I like about a week of combined hanging and being on ice before processing.

The longer you let it hang and age the more tender it will be (until it starts to rot so don't get carried away) but the more meat you will have to trim and lose. I cut it up ASAP so I get as much meat to eat as possible. If it's a tough animal it'll become hamburger. If I do want steaks and it's tough I'll beat it with a tenderizing hammer and marinate it before cooking.

Same day to skin and same or next day to debone... always.
I took a chance this year & left half a deboned deer in my cooler on ice for about three days. Had a roast for dinner and it was pretty darn good so that worked out for me. However, it's usually straight to the freezer.

"sneekeepete" wrote:don't let Pronhorn hang at all every. They go straight on ice ASAP.

+1 and an Amen on that one.

Some will disagree with me, but I let my animals hang at about a week. My late season cow elk will hang as long as a month. In both instances, I will cut the tenderloins out ASAP to order to keep as much of them as possible. As long as it is cool enough, I like hanging for longer times as it allows the blood to drain out, making the meat taste awesome, no hint of gaminess. I have let bulls hang a week in the shade with day time temps hitting the 60-70s with no issues. The 'leather' protects the meat. Just keep some cheese cloth on the carcass to deter flies and bees.
I've never had any better wild game as an elk that has hung a month as far as taste and tenderness goes. The 'leather' skin that develops on the meat is no thicker from hanging a few days compared to a month.