Do any of you process a deer the next day?

[TSchirm]

I was wondering if any of you process your deer within a day or two because of warm weather.  I usually like to hang it several days, but it is hard this early when it is still fairly warm.  The last two years I had access to a small walk in cooler,but don't this year, and  the wife doesn't want me to use our coolers.

[Marshallrobinson]

Almost always. The only time I hang a deer is when it is very cold and I don't do it by choice.
My family used to hang deer. I have tried both ways and to me, it doesn't make any difference, so I don't.

[Chad Orde]

When it's warm I bone it out and age it in the fridge. I need a second fridge for the barn now that I think of it.

[TSchirm]

I wish I could use the fridge, but the wife would really kill me for that one!!

[maineac]

I have processed the same day when I got a deer on a warm October stretch.

[tippit]

Always

[gregg dudley]

Almost always.

[ron w]

When you go to the store do you see any meat hanging in the parking lot......get cool and cut up!

[Rob W.]

I dry age in a fridge if the weather is warm.

Ideally a slow temp controlled dry age is best but at least give the meat 24 hrs. for rigor mortis to pass and proteins to start break down.

[goingoldskool]

I bone mine out and put it in coolers... designated coolers, I might add! Wife wouldn't want to grab my meat cooler....

God Bless

Rodd

[K.S.TRAPPER]

Originally posted by Marshallrobinson:
Almost always. The only time I hang a deer is when it is very cold and I don't do it by choice.
My family used to hang deer. I have tried both ways and to me, it doesn't make any difference, so I don't.

X2, I can't tell any difference either in taste or tenderness. But I'm very picky and our deer are mostly grain feed here so it's all good.

Tracy

[Rob W.]

A cheap fridge in the garage with some rack removed works great. You can even put some eye bolts for hanging quarters. How cold you keep the fridge and how you like the flavors to develop will dictate the time.

As an added bonus it keeps beer cold.    

[Chromebuck]

Try a moose in August.  We have several processors that will hold in meat locker for a fee, but we just get it done and have yet to have anything gamey or tough.
August 15th
   
August 16th
   
 

~CB

[Stump73]

I debone and put the meat in the cooler like Rodd said. I fill it up with water and add ice. I let it sit for 4 or 5 days just change the water every day and add ice as needed.Then my wife and I process the meat. Since I started doing that the meat tastes so much better. It tazte like beef instead of venison. As a matter of fact my daughter ate some deer chili last night for supper she said it was the best weve had. She hates eating venison we tell her it is beef. Please dont tell her she has been eating deer tbis whole time.

[katman]

Dressed, quartered, and in a cooler with ice within an hour of locating downed deer, hot weather here most of season dictates that.

[Stump73]

That is one huge hind quarter

[ishoot4thrills]

I'm getting to where I just don't go hunting when it's very warm, especially if I'm working the next day. If I'm off work the next day and I do get a deer the evening before, I definitely process it or get it processed the next morning or give it to someone else if I don't have time to take care of it myself. The latter usually works out real well because when I end up giving it away, I generally get a couple of the best cuts in return for giving them the deer!

Oh, and if the wife won't let you use the coolers you have now, then by all means, man, go buy a couple of coolers of your own!

[damascusdave]

A friend who used to process game for others for many years says it makes no difference to the meat quality with game...he has done enough that he ought to know

DDave

[Rob W.]

When I was a kid we usually just threw the meat on some ice and took it to be processed. As I got out on my own I started to do my own deer to save money and to have control over the entire process.
Around this time I got interested in trying and preparing all types of foods.  

I now treat all venison as I would the finest cut of angus. The difference in final product is like night and day.

A really good resource for all things after the kill related is "Making the most of your deer" by Dennis Walrod. Robtattoo recommended it to me a couple years ago.

[Mike Vines]

Yes.