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Hanging venison
Sep 27th, 2018 at 7:11am
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Hey guys, for those that donít have the luxury of a chiller, how and where do you hang your meat once you get a kill to stop flys getting on it? Cheers
  
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Re: Hanging venison
Reply #1 - Sep 27th, 2018 at 7:26am
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It depends Cheesy. An Autumn or Spring shot animal in an alpine location can be hung  whole or just hind quarters in the bush for a week easy, as long as it doesn't get wet. Muslin or an old sheet can keep flys off.
In summer an animal can go off in the sun up on the Kaimanawa tops in half a day.
But us old guys don't cart skin and bones anywhere these days, so its just meat that goes back to camp, or out to the road end. In summer the meat goes into two plastic bags and into the stream deep in the bush, pronto. It then gets to 'hang' in the fridge for 4-7 days before being frozen or eaten Smiley
  
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Re: Hanging venison
Reply #2 - Sep 27th, 2018 at 9:48am
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I hang whole deer in my shed overnight. It's a big high stud coloursteel unlined shed so while it's cool in there at night it gets very warm during the day, so next morning I do the skinning and breaking down then into the fridge for a few days. Late autumn, winter and early spring the flies aren't an issue, i have a stoney creek meatsafe for use in summer.
Venison carried out in pieces goes straight in the fridge for a few days before being broken down and frozen (if it's not eaten first!).
  
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Re: Hanging venison
Reply #3 - Sep 27th, 2018 at 9:56am
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Same, Iíll bone it out and into the fridge for a few days until the wife gets grumpy and then cut it up.  Grin
  
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Re: Hanging venison
Reply #4 - Sep 27th, 2018 at 7:25pm
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XRhunter wrote on Sep 27th, 2018 at 7:26am:
It depends Cheesy. An Autumn or Spring shot animal in an alpine location can be hung† whole or just hind quarters in the bush for a week easy, as long as it doesn't get wet. Muslin or an old sheet can keep flys off.
In summer an animal can go off in the sun up on the Kaimanawa tops in half a day.
But us old guys don't cart skin and bones anywhere these days, so its just meat that goes back to camp, or out to the road end. In summer the meat goes into two plastic bags and into the stream deep in the bush, pronto. It then gets to 'hang' in the fridge for 4-7 days before being frozen or eaten Smiley

+1
If a shady creek is handy in warmer weather, the natural breeze close to the surface will help cool the meat (suspended in pillow slips) prior to encasing in plastic bags and placing under water.
  
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Re: Hanging venison
Reply #5 - Sep 27th, 2018 at 7:53pm
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Usually I cut all the meat off that I want and hang in muslin cloth in coolest spot I can find. As mentioned a shady spot just above a stream with a bit of a breeze is a good spot. Once meat is cool you can put in plastic bags under water, just make sure you have good quality bags without holes. A mate of mine lost a whole tahr which got saturated from leaking bags.
  

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Re: Hanging venison
Reply #6 - Oct 1st, 2018 at 1:40pm
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Much the same as above......or use black pepper or smoke the leg of game meat over a "cold smokey fire".
  
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Re: Hanging venison
Reply #7 - Oct 4th, 2018 at 1:39pm
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While hanging in my garage I open up the pits, throw a bag of ice in the rib cage and put a fan front and back of the carcass. I also place a bin under the animal to catch the water and blood. Works for me in summer for only two nights.
  
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