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Old October 11th, 2017, 01:22 PM #1
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Hanging deer the wrong way

Apparently we have all been told to hang our deer the wrong way. Hanging carcasses by the pelvis achieves the same tenderness of the rump in 1 day as 1 week of hanging by the leg or neck. I already sent it to my buddy and he is going to make some different hooks.

tenderstretch-vs-achilles-tendon

It said the only reason butchers aren't doing this is the Tenderstretch method takes more room in the cooler.
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Old October 11th, 2017, 01:58 PM #2
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Who knew? Thought provoking!
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Old October 11th, 2017, 02:26 PM #3
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Their reason for butchers not using this method makes me question the whole article. If it cuts that many days off the hang time, it would negate the extra room the meat takes up while hanging.
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Old October 11th, 2017, 03:04 PM #4
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I am going to call bs. "ageing" involves a lot more than stretching the muscles. If you are hunting outdoors in the cold "cold shortening" may happen because the temp is already very low. Whether and how much the muscles shorten has a lot to due with whether the animal was calm and dropped on the spot, or whether it ran 500 yards and fell exhausted. Exhausted animals are less likely to have the chemical energy for muscles to contract and shorten.

The only guaranteed way to prevent cold shortening is not to chill the carcass until after rigor mortis has set in (and the chemical energy in the muscle is used up so they do not contract). That means keeping it above 60 degrees for a few hours. After that, hang any way you want.

According to their own chart, there is a tradeoff. "tenderstretch" makes the tenderloin less tender. That makes sense, any hanging method will prevent the early contraction of some muscles but allow others. Most people like the tenderloin tender, I would think.
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Old October 11th, 2017, 05:08 PM #5
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Ah, so that's what that hole is for...
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Old October 11th, 2017, 08:30 PM #6
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We like to hang them with the rear quarters up so when they drain out the blood runs out the opened up chest cavity and stays off the hinds. I know some Mennonites/pa dutch who will hang a carcass till it molds up before making any meat 45 degree's and up. My buddy a butcher told me it makes no difference to age deer meat because there's little to no fat in it, so there is no to very little enzyme tenderizing going on. I wouldn't think anyone could tell if a deer ran 5 feet or 400 yards by how tender the meat is. Same thing with the old buck gamey flavor thing. Its all gamey if its not cooled off or the silver skin/tallow hasn't been removed. Worst is to put water to it, clean debris,blood and hair off with cheesecloth. Rub salt onto your hands when cutting up or boning out the meat to keep them dry, clean and maintain a good grip.
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Old October 11th, 2017, 08:39 PM #7
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Eat young deer. Problem solved.
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Old October 11th, 2017, 08:44 PM #8
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Hanging, what the hell is that, mine are still twitching when it hits the freezer.
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Old October 11th, 2017, 08:48 PM #9
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Quote:
Originally Posted by bigdv View Post
Eat young deer. Problem solved.
Or Sika, there's probably a ga- zillion ways to get it done, but might be something with it if your dragging out Kobe beef.
Last one we cut up aged about 5 minutes before the grill came out.
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Old October 11th, 2017, 09:12 PM #10
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Quote:
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Eat young deer. Problem solved.
I like the ones with spots! They fit perfectly on the grill.
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