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.
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. John
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!
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.
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.
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.
