Field and Stream just put together the ultimate guide for tenderizing your deer harvest. You had an awesome hunting trip and bagged an impressive deer. Whether it’s a yearling or a buck with a few miles on him, here’s how long to hang it for the tenderest meat.
Day 1
It’s never ideal to butcher a deer the day you killed it, but it’s important to not freeze it if you have no other option. Freezing it before rigor mortis – contracting and stiffening of tissue after death – is complete will result in extremely tough meat similar to shoe leather.
Field & Stream Tip: If temps are high, quarter or bone out your deer and age the meat in a refrigerator.
Days 2–4
A yearling buck or does can be processed very early in the hanging process. These deer are tender by nature and don’t need to hang much past when rigor mortis stops. If temps are in the upper 40’s, it will be necessary to have a shorter hang time, since collagen breakdown and bacterial growth occurs more rapidly.
Field & Stream Tip: You can process the cuts you plan to make into sausage or burger shortly after rigor mortis—even with older deer—as grinding effectively tenderizes the meat.
Days 5–8
This is the sweet spot for most all deer, as long as conditions are around 34 to 37 degrees. It’s nearly perfect for middle aged deer and even works well for a lot of older deer.
Field & Stream Tip: If temperatures temporarily spike, put a bag of ice in the chest cavity and wrap the carcass in a blanket or old sleeping bag.
Days 9–13
The longer your buck spent on this planet, the longer it will need to hang in order to break down the extra connective tissue that comes with age. Two weeks isn’t too long for a deer to hang, but the conditions must remain ideal or you’re taking a risk.
Field & Stream Tip: Ambient temps matter, but what counts most is the internal temperature of the meat. Use a digital meat thermometer regularly when you’re using longer hang times.
Day 14
While hanging a deer for up to two weeks can greatly benefit how tender it will be, depending on it’s age, anything after that won’t be of much benefit. Since the rate at which deer meat breakdown falls off rapidly after two weeks, it’s best to go ahead and butcher it now.
Field & Stream Tip: Like high temperatures, high humidity and moisture promotes bacterial growth. If you do not have a dry place to store the venison, don’t leave it hanging on the pole this long.
