How quickly should a deer be skinned?
I've had venison that tasted really gamey...almost stinky....and then I've had some that made my toungue slap my brains out....Loved it! Could the difference be in the way the meat was handled after it was shot? How long after being shot should a deer be skinned? How long should it be hanged. How soon should it be butchered and frozen? I know it depends on the ambient temperature, but I would appreciate some tips. I've been a varmint hunter all of my life and have yet to shoot my first big game animal. I just want to make sure that my meat is tasty...the way it SHOULD be ! I WILL get a deer this year, and with a cast boolit to boot!:coffeecom
FINALLY a question I can help with...
You are correct on two of your assumptions...
1. The way the deer is processed is 90% of how it will taste on the table.
2. Ambiant temps call the shots.
I have killed, butchered, and eaten many, many of West Virginia's deer (along with Ohio, and Pennsylvania's) and here is how I handle it.
If the temprature is ABOVE 45 degrees, not just for like two hours on a sunny afternoon, but the average temps... then take the deer inside your meat shed, garage, kitchen or what have you, and skin it up, butcher it and put it in the freezer (except for the liver, kidneys, heart and backstrap... the organs are for eating that night or the next day for lunch.. the backstrap will be served for the next day's dinner!!!)
If the temps are between 33 and 45 degrees, skin it and leave it hang for about 24-48, even 72 hours, then butcher. The warm (but not too warm) temps will 'age' the meat, and the bacteria growing on it will soften the tissues (think, yogurt.)
If it is under freezing (again, mean average temps for the day, not just 'a dip' one night... then leave the skin on and let it hang for a few days to a week. Bear in mind however that skinning it after it has 'frozen' (the meat will get some frost on it, but dont worry, it doesnt freeze per se, like in a freezer...) is a little tougher, though less messy. The meat is really good this way if you are blessed with a cold winter. The meat again, ages, though slower and more controlled, because of the low temps.
That is what me and mine have always done. Good luck and let us know how you fair this year. If you need any butchering help along the way, give me a shout.