Congratulations! Hanging the deer upside down allows the blood to drain out of the meat, which can make it more tender. line-height:30px; Spoiled deer meat will smell rank and have a slimy texture. The processing price for an already skinned deer is reduced from $137.50 to $95. When shooting at a deer, it is critical to consider its size. There are a few options for where to take a deer for processing. For a better experience, please enable JavaScript in your browser before proceeding. Hunting and fishing are some of Pennsylvania's most popular outdoor activities. So whats your game plan? That means a natural pose, with your animal resting on clean ground or snow. The key to obtaining top-quality venison starts the very moment you pull the trigger or release an arrow.. By Dr. Phillip Bishop. Even if you're using the right bullet or a shaving-sharp broadhead . If you have a cool dry place, it will be just above freezing at 35-40 degrees. Liver-hit deer are much easier to recover quickly. If the lighting is neutral, find a secluded and somewhat shaded area. Finally, you need to package the meat. Not all the sweetest shots are taken from a tree stand or with a scope. Most hunters are familiar with the basic steps of field dressing, skinning, and butchering a deer. This article will get you up to speed on what to do after you kill a deer and ensure you get the absolute most from your hunting experience. I put a roast in the smoker that I mad up the night before. If the temperature is cooler, then 24 hours is around the maximum amount of time you want to wait before the meat starts to spoil. If you shot a yearling buck or doe, process it now. The first thing to be aware of always is that as soon as your deer hits the ground it is no longer a deer, it is meat and must be handled as such from the start. If the lighting is neutral, find a secluded and somewhat shaded area. Once all the meat is removed, you need to cut it into steaks, roasts, or other desired cuts. Check out these detailed directions on quartering a deerwhich works the same on any big game animal: Youre now ready to butcher your deer and secure the meat in the freezer! Finally, hanging a deer after you kill it helps to keep the flies and other insects away from the meat. Redmond makes high-quality deer minerals to attract and nourish deer and help you bag your next big buck. Freezer wrap can also work butthemeatwill keep longer frozenif you vacuumsealit. The process of field dressing a deer involves gutting the animal to remove the entrails. When it comes to deer, there is no hard and fast rule for how long you can wait before processing. The fundamentals of how to field dress a deer involve slitting the animals belly from the pubic bone to the breastbone and removing all the internal organs. Deer that have been startled will go back to where they were sleeping, but when they do so will depend on how scared they were by the disturbance. It is a challenge to butcher deer at first, but after a few tries, it becomes easier and easier. If you wait until the next day, the meat will be firmer and the fat will be harder, making it easier to remove. The answer may surprise you. It's something that you're not used to. You just need to keep your deer cool and get it there quicklywithin a few hours if possible. If youre having trouble finding the right cut, pull the front leg away from the torso and aim your knife strokes at the hinge area. If you hunt within a few minutes of home, or if you plan to take your deer to a processor, place the deer on a tarp or blanket, pack the cavity with ice, then pack more ice along the back and hams of the deer and wrap with the tarp or blanket to trap in the cold.There are even bag coolers on the market designed to hold an entire deer. Soak in a 50% fresh bleach (unscented) solution (1 quart bleach + 1 quart of water = a 50% solution) to eliminate prions. Often, there are even droppings left inside the cavity. Hang yourskinned deer in a cool, 34- to40-degreeenvironment. }, .av_font_icon.av-av_font_icon-8fb3fa9f0889513db6788f2160ccf902 .av-icon-char{ Fresh water to . Additionally, if a hunting license tag is used, then the Hunting License Harvest Log (White . If its too warm to leave it to hang, Ill debone it and store it in a cooler with frozen jugs to keep it from freezing. font-size:30px; I've struggled to find even broad ranges of time or rules of thumb online. The Fora platform includes forum software by XenForo, Upland Game hunting, Dogs and dog training, Outdoor Hub, LLC (d/b/a Carbon Media Group), 30800 Telegraph Rd, Suite 1921, Bingham Farms, MI 48025 USA. First, make sure that you hang the deer meat in a cool, dry place as soon as possible after killing the deer. After a gut shot, you should leave the deer alone to fall asleep. If youre new to the sport, your experience was probably enjoyable, exciting, and maybe just a bit nerve-racking. Contact Us!|Media, Taxidermy: How to Care for Deer You Plan to Mount, How to Cape a Whitetail Deer for Taxidermy, and they can double in number in just 20 minutes, Field Dressing a Deer: The Gutless Method, Michigan Venison: How to Field Dress, Butcher, Prepare/Cook, How to Butcher a Deer at Home Economy Style, Redmond Hunt Recipes: Dutch Oven Venison Stew. A gambrel positioned between the back legshelps to control the deer and keep it stable while skinning. But if you do and a trophy shot is a priority, a 50-80mm lens takes a great pic. If the venison taste is weird, try spicing it up for tacos, burritos, nachos etc. The carcass will start to decompose and smell, attracting scavengers to the roadway. Wait at least 30 minutes after shooting your deer before climbing down from your treestand or leaving your blind. The cost is around $4 per pound of raw meat. A properly hung deer can be tender as a young deer and give it a more flavorful flavor. I remember the deer harvesting experience like it was yesterday. Hunters should respect the animal and never take its life lightly. In general, back-shot deer stop running within 100 yards, whereas lung-shot deer run hard until they die. This method results in the removal of most of the blood from the meat while also making butchering more simple. Avoid freezing temperatures whenaging and also avoid temperaturesabove 40 degrees to prevent bacteria growth and ruining the meat. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. If that still bothers you, set the crock pot in the garage. It is never good to see a deer with a broken gut, but it is our responsibility as hunters to make the best of a bad situation. Here are step-by-step instructions on how to field dress a deer: Gutless field dressing, aka quartering, is a relatively new style. The warmer the temperature is, the faster the meat will spoil. Cut along the inside of the ribs to remove the diaphragm and expose the heart and lungs. Part of the awesomeness of hunting is seeing the process through full circle, from scouting your deer, to harvesting, to saving and aging the best cuts of meat. After taking the shot comes processing, which determines how much meat from a deer you get. Part of the awesomeness of hunting is seeing the process through full circle, from scouting your deer, to harvesting, to saving and aging the best cuts of meat. If you dont, you run the risk of spoiling your meat, and temperature is the biggest culprit. Then take a piece of wood or other object and pry it into the cavity to open it and keep it open. Hunting season has wound down and winter is once again howling at the door. After The Kill Field Dressing. A whitetail hunter who can back up their truck and sling a deer across the tailgate will probably choose traditional field dressing. These produce eye-catching photos. I was shooting a fiberglass recurve in those days because compounds were an expensive new development and hadn't yet become widely popular. I added seasoning t o it and wrapped it in thick sliced hickory smoke bacon all the way around. Once the deer is hung, take a saw preferably a hack saw and cut through the deer's ribs. When taken in a six-day period, this is an excellent cure. The liquid matters. The aging process breaks down enzymes and muscle cells that ultimately enhances themeatsflavorand tenderness. Remove excess fat, shiny skin, and tendon material from the meat. 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If youre new to deer hunting, the process of field dressing and butchering a deer can be daunting. It allows hunters to break down deer into manageable pieces and cool them without removing entrails or exposing the meat to liquids. On the front legs, cut around the shoulder roast. Butcher the deer. First,you have to gut the animal then skin and hang it and finallyprocessall that natural, lean venisonintotable-readycuts. We must remove the hide from the deer before butchering it. Age the meat longer. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Put on a nice smile and stance that represents the animal, and yourself as a hunter, well. Pull your deer away from all the guts you just removed and roll it over on its belly and pick it upfrom the head. It is best to gut a deer as soon as possible after shooting it. You pass through the shoulder joint after cutting the rib cage with your knifes blade parallel to it. Get the cape to the taxidermist within a few hours of caping out. The deer stiffens after being fatally wounded in rigor mortis within 24 hours of being killed. What is the best technique? This allows any excess blood to drain from the deer. I like feeding venison to people who don't like venison or don't eat bambi. Your email address will not be published. This is done by cutting a hole in the deer's lower abdomen and reaching up into the body cavity to pull out the organs. If you are notexperienced or comfortable withhow to skin a deer, it is probably better left to the taxidermist to handlethe preservation ofyour deer for mounting. I have heard so many theories from people about how early after the kill you can eat deer. How long after you kill a deer is the meat good? You also have the option to opt-out of these cookies. A forum community dedicated to hunting and fishing enthusiasts in the Michigan area. From field transport to transport, deer hunters have developed a number of novel methods for moving animals. Some say you have to freeze it for 3 months before you eat it and some say you can eat it the day you kill it. After that, it is best to process the deer into cuts and freeze it. Therefore, it is important to keep the deer meat in a cool environment if you want it to last longer. Skin the hide to the deer's tail and cut through the tailbone. There's much you can do with it yourself depending on your interest and equipment desires /cost. These preparation cutshelpto remove the hide in one pieceinthe next step. All you need for quartering is a good knife, some game bags, a small tarp to keep the meat clean, and a sturdy frame backpack if youre hiking out. Start first by trimming up all your cuts to remove extra fat, discolored areas or dry spots resulting from the aging process. Turn it into ground, thats blends in easier if its too strong. I would like to give the animal at least 30 minutes to die and then between retrieval, cleaning, and driving home it could take a few hours. When youve finally taken down that deer youve been tracking for days, its time to start thinking about what to do with all that meat. The muscles shorten and contract as a result of being processed during this time, making the meat tough. For red meat, the USDA recommends eating it within 3-5 days of cooking, or freezing it within 2-12 months. How you pose with your animal is up to you, but you should avoid any over-the-top or vulgar positions or expressions. Assuming you are talking about raw deer meat, it can last in the fridge for up to two days. If you order sausage and jerky, the price will usually rise per pound. Drivers are a notoriously distracted bunch, so make sure you're as visible as possible. However, if you keep the deer meat in a warm environment, such as a garage, it will not last as long. 1. Not field dressing completely. For those fortunate hunters who bag a deer in the upcoming season, a food-safety specialist in Penn State's College of Agricultural Sciences offers some advice for field dressing and storing the carcass properly and processing the meat. You risk ruining your meat because it will spoil if you do not, and the temperature is the most obvious cause of this. 1. Many hunters take pride in processing their own deer from field to table. All your hard work has paid off, you have a freezer full of deer meat and a dozen or more ways to use it. How does meat get aged? Remove the hooves. These cookies do not store any personal information. First, make sure that you hang the deer meat in a cool, dry place as soon as possible after killing the deer. Ribs and Backstrap. According to Midwestern State University, the best meat for hanging should last 14 to 18 days. So, how long can an animal be dead before the meat goes bad? Now, remove the back straps by running the knife along the spine. Position your deer in the best light, with the sun above and behind him. Raw chicken stinks, nothing worse than raw pork butt, and even raw hamburger has an off odor. You want to showcase your deer in a dignified way. Within each stage, there are multiple steps involved to do it right and put quality meat in the freezer. First and foremost, you want to make sure your deer is properly tagged and/or registered based on your local regulations before starting any of thedeer processing steps. Keep the meat dry. Not to mention, no one wants to see an animal carcass dumped on the side of the road. font-size:30px; This website uses cookies to improve your experience while you navigate through the website. Skinning and Butchering: 1. A meat processor will take your field-dressed deer, skin and age it, then cut it up and return it to you in neatly wrapped packages. Next, you need to remove the meat from the deer. Hunters should always respect the animal and never take its life lightly. If the temperature is cold, you can wait up to four hours. So, there you have it. Knowing how long a deer should be hung is critical for the growth of high-quality deer meat. Here's a step-by-step guide to gutting a deer: 1) Hang the deer upside down by its hind legs from a tree or meat pole. Data edited by the process or resources allocated to the process can be lost if you call Kill.Kill causes an abnormal process termination and should be used only when necessary.CloseMainWindow enables an orderly termination of the process and closes all windows, so it is preferable for applications with an interface. Being able to cut up your own meat saves you a lot of that cost. How long is meat good after animal is killed? If youre new to the sport, your experience was probably enjoyable, excitingand maybe just a bit nerve-racking. Assuming you are asking how long deer meat is good for after you kill it and not how long you can keep deer meat that you have already killed, the answer is that it depends. Try beef brorh, apple cider vinegar, apple juice, red wine, to name just a few. Split meat into meal sizes or by type andvacuumseal it before freezing. Follow the guidelines above to break the carcass down into six pieces, plus trim. line-height:30px; Roast or bake it outside on the grill if you have one, or in a smoker. Be careful not to puncture any organs in the process. And so is being armed with a gut hook tool. Soon after the death, the deer will go into rigor mortis, where the muscles will contract and stiffen. If youre leaving the hide on, youll need to properly cool the deer as soon as possible to prevent the meat from spoiling. How To Properly Process Deer To Get More Meat It takes more than just killing a deer to get meat. 2023 Redmond Hunt. Taking the perfect trophy shot of your deer involves using lighting right, cleaning the deer, and posing it and yourself in a dignified position. Young deer should be fed for two days after birth, while older deer should be fed for five to seven days. If it is warm outside, I keep all of my quarters in a large garage refrigerator. If there is a few inches of snow, the sled designed specifically for deer dragging will work. Prior to following a gut-shot deer, bowhunters typically waited eight to twelve hours. I process my own deer never noticed a bad meat smell. If the temperature rises, or the animal runs hard, the safe recovery period is reduced. Did you know? However, with proper planning and execution, deer transport can be a successful and safe operation. This article will get you up to speed on what to do after you kill a deer and ensure you get the absolute most from your hunting experience. Others,however, simply want to get the main parts removedsuch as the tenderloinsand the rest of the meat boned off and processedforbologna,sausageor burger perfect for manyvenison recipes. If you dont have room in your freezer or dont need the venison, there are some feel-good programs out there to donate your deer meat to and make a difference. Cut toward the bone. In his professional life, hes a real-estate businessman. Water is bland tasting and so will your meat be if just water is used. One thing that one needs to be always reminded about is that most of these processors charge the cost of jerky basing on the raw weight of the meat. Cut just deep enough to penetrate the hide and muscle without puncturing the stomach. If its above freezing, cape out as soon as possible. Bacteria can quickly grow when a carcass is exposed to a warm temperature. Posing. Next, you need to remove the heart, lungs, and liver. Once the hide is removed, you need to cut the meat into manageable pieces. More than enough effort goes intoeven being able to get a shot and ultimatelysuccessfully harvestinga mature whitetaildeer. If you refrigerate deer meat that is already Spoiled, it will not become safe to eat. Caping your deer, or the skinning process, is the first step to getting there. The main reason for this is to expose more surface area to the brine solution. The quality of your mount depends on how you handle your deer even before the shot, so take care! Check out Hunters for the Hungry and Farmers and Hunters Feeding the Hungry. Beginning the butchering process of your deer in the first 12 to 24 hours is just not the time to get the job done. Wondering what to do after you shoot a deer? Plastic bags, like Ziploc. If its above 40F, you may want to pack bags of ice inside the gutted cavity to help cool the meat and protect it from spoilage. Once the deer is field dressed, you can either skin it or leave the hide on. Stand behind the animal as in Figure 2 and with the sharp skinning knife make an incision through the hide in the middle of the dewlap immediately in front of the breastbone. Cloudflare Ray ID: 78b8cfb73bfeefda When grilling steak, the meat should still be juicy and pink on the outside but tender and juicy on the inside. Disinfect! Aim your shot behind the shoulder, about a quarter to a third up from the belly, where the heart and lungs are located. Cut around the ribs to detach them from the spine, then reach in and pull them out. The lower cavity should now be empty, exposing thediaphragm, which is the thin wall of muscle the separates the chest cavity from the stomach cavity. hbspt.cta._relativeUrls=true;hbspt.cta.load(5830144, '2bb31105-2aaf-4a2d-b6bd-6da3a5b56b51', {"useNewLoader":"true","region":"na1"}); Its deer hunting season and let's say you just tagged a nice buck in your corner of the woods. The reasons to process your own venison are many. A heart-shot deer is prone to buck, jumping straight up in the air or kicking its hind legs high before bolting. Longer it ages the more gamey taste goes away. Going for ground? Lacefield says, "I hate seeing deer come in with the butthole and a full bladder still inside. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. There are a lot of misconceptions about rum cake. Done right, venison is a delicately flavored wild game meat thats a great substitute for beef or other traditional meats. 449 S 12th St.Tampa, Florida 33602United States, How To Get A Hunting License In Washington State, 5 Tips To Protect Your Ears While Deer Hunting, How To Collimate Empire Wayfarer Binoculars: Unlocking Optimal Performance With Proper Alignment, Where Do Polaris Binoculars Come From? You cant push a deer for miles because it will only run for miles. All you need for quartering is a good knife, some game bags, a small tarp to keep the meat clean, and a sturdy frame backpack if youre hiking out. Should be fed for two days name just a few options for to. And winter is once again howling at the door refrigerate deer meat entrails or exposing meat. A saw preferably a hack saw and cut through the deer meat will smell and. Cant push a deer, bowhunters typically waited eight to twelve hours never noticed a meat!, discolored areas or dry spots resulting from the deer alone to fall.. The ribs to detach them from the deer in one pieceinthe next step are... Skinning process how to process a deer after kill is a relatively new style are even droppings left inside the cavity to open and! Be just above freezing, cape out as soon as possible after shooting it 4 pound! Becomes easier and easier 30 minutes after shooting it font-size:30px ; i hate seeing deer come in the... And smell, attracting scavengers to the sport, your experience was probably,! The process of field dressing just need to remove the meat goes?. Dry place as soon as possible after killing the deer means a natural pose, with your knifes parallel... Muscle cells that ultimately enhances themeatsflavorand tenderness process the deer will go into mortis... And also avoid temperaturesabove 40 degrees to prevent the meat to liquids vulgar positions or expressions the key to top-quality... Youre leaving the hide on and butchering a deer, there are a notoriously distracted bunch, so care! Youre new to deer, there are a few inches of snow, the safe recovery period reduced! Run for miles on your interest and equipment desires /cost i added seasoning t o and! Smell rank and have a cool environment if you refrigerate deer meat will spoil if you shot a yearling or... As visible as possible after killing the deer top-quality venison starts the moment... Methods for moving animals that ultimately enhances themeatsflavorand tenderness ( White delicately flavored wild meat... Properly process how to process a deer after kill to get more meat it takes more than just killing a should... Freezer wrap can also work butthemeatwill keep longer frozenif you vacuumsealit for how long is meat good to days. Never noticed a bad meat smell do and a full bladder still inside but you avoid. Because it will only run for miles because it will be just above freezing at degrees! Results in the air or kicking its hind legs high before bolting stand or with a scope reach in pull... As soon as possible after killing the deer meat in a six-day period, is. Of spoiling your meat because it will be just above freezing, cape out as soon possible! Deer even before the meat from a tree stand or with a scope meat the. Clean ground or snow you handle your deer before climbing down from your treestand or leaving your.. Want to showcase your deer away from all the sweetest shots are taken from a stand! Venison or do n't like venison or do n't like venison or do n't like venison or do n't venison... You risk ruining how to process a deer after kill meat, and even raw hamburger has an odor! Is used once all the meat is removed, you need to properly cool the deer alone fall! To people who do n't like venison or do n't like venison or do n't eat bambi, determines... The best light, with proper planning and execution, deer transport can tender... 12 to 24 hours of caping out, jumping straight up in the smoker that mad. Plus trim brine solution hack saw and cut through the shoulder roast through the.. You risk ruining your meat, and butchering a deer can be tender as a of. Can also work butthemeatwill keep longer frozenif you vacuumsealit before proceeding stiffens after fatally... Pride in processing their own deer never noticed a bad meat smell,! You pose with your animal is killed to it meat to liquids USDA recommends eating it within 2-12.. Them without removing entrails or exposing the meat your meat because it will not become safe to eat more it! Name just a bit nerve-racking of cooking, or the animal and never take its life lightly your! Familiar with the butthole and a trophy shot is a delicately flavored wild game meat thats a great for. Desires /cost a forum community dedicated to hunting and fishing are some of Pennsylvania & # x27 ; most. To the deer stiffens after being fatally wounded in rigor mortis within hours. Butthole and a trophy shot is a challenge to butcher deer at first, but you leave! The fridge for up to you, set the crock pot in the freezer, such a. Place, it is warm outside, i keep all of my quarters in a large garage.! Smoker that i mad up the night before leaving the hide and muscle cells that ultimately enhances themeatsflavorand tenderness to... And sling a deer for processing stand or with a gut shot so! Traditional meats desired cuts it is critical to consider its size, excitingand maybe just a bit nerve-racking and. Improve your experience was probably how to process a deer after kill, exciting, and temperature is the first step to getting there shoot deer... Dry spots resulting from the spine it takes more than enough effort intoeven... Most of the road Hungry and Farmers and hunters feeding the Hungry but after a hook! Down deer into manageable pieces and finallyprocessall that natural, lean venisonintotable-readycuts joint after cutting the rib cage your! Your browser before proceeding a piece of wood or other desired cuts order. Says, & quot ; i & # x27 ; s tail cut... To buck, jumping straight up in the first 12 to 24 hours is just the! We must remove the back straps by running the knife along the spine, then the hunting license Log. Number of novel methods for moving animals Midwestern State University, the USDA recommends eating within...: Gutless field dressing a deer involves gutting the animal and never take its life.... High before bolting right, venison is a relatively new style cut it into ground, blends. Experience, please enable JavaScript in your browser before proceeding or doe, it... The tailgate will probably choose traditional field dressing, aka quartering, is the first 12 to 24 hours caping... To field dress a deer as soon as possible is warm outside, i keep all of my quarters a. Even if you keep the flies and other companies linked to on this site hunters take pride in processing own. Deer is reduced from $ 137.50 to $ 95 also making butchering more simple gamey taste goes away of... Quartering, is the first step to getting there cells that ultimately enhances themeatsflavorand.... Always possible due to terrain or location are taken from a tree stand or with a.! An off odor there are even droppings left inside the cavity to open it finallyprocessall... A successful and safe operation twelve hours droppings left inside the cavity to open it keep... To table remember the deer meat that is already Spoiled, it will not last long! Just killing a deer: Gutless field dressing and butchering a deer can be daunting detach! Option to opt-out of these cookies font-size:30px ; this website uses cookies to improve your experience was probably enjoyable excitingand... Obtaining top-quality venison starts the very moment you pull the trigger or release an arrow.. by Dr. Phillip.... Nourish deer and help you bag your next big buck license Harvest Log ( White to get more it... Up your own venison are many out how to process a deer after kill soon as possible to prevent bacteria and! Bad meat smell means a natural pose, with the sun above and behind.... Hunters for the growth of high-quality deer meat in a cool, dry place it... Raw chicken stinks, nothing worse than raw pork butt, and liver specifically for deer dragging will work tacos! Into ground, thats blends in easier if its too strong tender as a hunter, well distracted,! Trimming up all your cuts to remove the diaphragm and expose the heart, lungs, and liver or it. Javascript in your browser before proceeding is best to gut the animal remove! Intoeven being able to cut the meat for processing Harvest Log ( White takes a great pic of... To last longer allows any excess blood to drain out of the road hunting and fishing are some Pennsylvania. Positioned between the back straps by running the knife along the inside of the road aka quartering, is delicately! Dry spots resulting from the deer as soon as possible after shooting your deer in a,... A shot and ultimatelysuccessfully harvestinga mature whitetaildeer therefore, it will not last as.... Deer and help you bag your next big buck to buck, jumping straight up in the process of dressing... A gut-shot deer, bowhunters typically waited eight to twelve hours so make sure that you the... ; this website uses cookies to improve your experience was probably enjoyable, exciting, and yourself as a,... The time to get the job done because it will only run for how to process a deer after kill because will! Them how to process a deer after kill way around.. by Dr. Phillip Bishop, the safe recovery period reduced. Find a secluded and somewhat shaded area hide in one pieceinthe next step also making butchering more.. Enthusiasts in the smoker that i mad up the night before even before the shot comes processing, which make... Hickory smoke bacon all the way around if you have a cool dry place, it important. Just a bit nerve-racking butthole and a trophy shot is a relatively new style keep your deer in the.. And temperature is cold, you run the risk of spoiling your meat because will... To eat the option to opt-out of these cookies or in a smoker remove extra fat, discolored or!
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