12-03-2009, 06:30 AM
I posted the following in another thread a long while back...
I think it covers your questions also.
If the Deer is going to the local butcher for processing then there's no need to hang it at all, unless the butcher is closed.
In that case just hang it till morning and take right in, if it's extremely warm out be sure to pack the cavity with ice over-night.
The butcher will most likely be busy during hunting season but in most cases a deer will hang in his walk-in cooler long enough
to complete the rigor mortise process (a 72 hour process) (3 days)
If he isn't busy just ask him to let the deer hang for at least 72 hours
(3 days) before butchering.
I've heard so many stories on why hunters hang their deer and the reasons why you should hang them that long but the real fact is,
The only reason a deer should be hung is for the rigor mortis process,
Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determines the tenderness of meat.
So to keep your meat safe for consumption and help it reach it's best meat quality, (tenderness, taste & vitamin/nutrient capacity)
let it hang in the butchers cooler.
Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the outcome of the vote.