How Cold Should It Be to Hang Deer Meat in the Skin?

Deer hunting can provide a large supply of high quality meat.

Hang Deer for Several Days in Cool Temperatures

You should hang a deer carcass outside before butchering to age the meat, since aging it will make it tender. According to the Colorado State University Extension, you should age deer with its skin on for approximately seven days at 40 degrees F. Aging the carcass much longer will result in shrinkage. However, leaving the skin on will reduce this moisture loss.

Skin Deer before Hanging in Warm Temperatures

When outside temperatures exceed 40 degrees F, you should skin the deer as soon as possible, no more than three days if the deer is field dressed. Under these conditions, you should age the meat under refrigeration in order to prevent bacterial infestation and decomposition. Authors Scott Craven and Dennis Buege suggest salting the hide after removal from the carcass to preserve it for tanning.

Bottom Line

Done properly, aging a deer carcass by hanging it outside before butchering can improve the flavor and the quality of the meat. You should not freeze deer meat prior to skinning and butchering, nor should you hang it for long periods at temperatures exceeding 40 degrees. Freeze venison after butchering.

References

• Colorado State University Extension: Field Care of Big Game; D. E. Benson; 2010
• University of Wisconsin Extension: So You Got a Deer; Scott Craven and Dennis Buege; 1999