How long in a walk in?

Discussion in 'General Hunting' started by stephanmiller, Jan 9, 2021.

  1. stephanmiller

    stephanmiller Fawn

    Jun 25, 2020
    New York
    How long will you hang a deer before processing?
    JR PORTER likes this.
  2. davers

    davers 12 pointer

    Jul 14, 2014
    My processor usually lets them hang for 8 days in a cold hanging room, before cutting them up.
    barney likes this.
  3. Feedman

    Feedman Cyber-Hunter

    May 28, 2003
    In the basement
    7 to 10 days would be real good
    Nock and barney like this.
  4. Drahts

    Drahts 12 pointer

    Apr 7, 2015
    If you have a true walk in, I'd let go 3-5, I think they dry out any longer. In my homemade job 1 or 2 days. I'm trying to make adjustments by running the fan on low and diverting it towards the floor and not right out onto the meat. Hoping that will keep it from drying out so fast.
  5. JGD

    JGD 6 pointer

    Feb 3, 2008
    Nelson County
    FWIW I hung a buck 2 years ago for 2 weeks. I’ve never tasted better venison and I’m not really a fan. It seems when I’ve had the the opportunity to hang a deer, they taste better.

    bondhu likes this.
  6. Nock

    Nock 12 pointer

    Sep 9, 2012
    Butler co
    I agree with feedman or longer won’t hurt either.
    Feedman and barney like this.
  7. barney

    barney 12 pointer

    Oct 11, 2005
    Just takes a couple-three days at 72°.
    xbokilla, HCDH66 and muddhunter like this.
  8. Drahts

    Drahts 12 pointer

    Apr 7, 2015
    Anytime you can age is good. I let ducks and geese hang at least 10 days unless the temps in the shop start getting to 50 or above. Unless I can see lots of the shot hit the breast those I clean immediately!
  9. kyhunter99

    kyhunter99 12 pointer

    Dec 21, 2014
    Still in the kitchen Ky
    As hot as the past years have been ive never hung mine over a few hours, and thats only because i had to go to work and do it when i got off.
    If i had a walk in it would be another story.
  10. reivertom

    reivertom 12 pointer

    Dec 17, 2007
    Greenup Co.
    Years ago I killed one on the 2nd day of gun season and it was 85 degrees out. I had to buy some bags of ice and put them inside to keep it until I could get it to a processor. This year it was warm, but nothing like that time.
  11. 00noturkey

    00noturkey 12 pointer

    Oct 31, 2011
    High Grove
    beef needs to be hung, something to do with enzymes. least thats what i read. deer i processed myself soon after the kill. IDK if its true, about younger deer, maybe, just hang an older deer, or an old buck. maybe that makes the meat taste good?
    i dont have a walk in.
    Last edited: Jan 19, 2021 at 6:07 AM

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