Is there a preferred method for hanging venison outdoors?

Choosing the Right Tree

When hanging venison outdoors, select a sturdy tree with a wide, horizontal branch at least 6-8 feet off the ground. This will prevent the venison from coming into contact with the ground, which can contaminate the meat and compromise its quality. A tree with a south-facing exposure will also help to speed up the aging process, as the sun’s rays will help to dry the meat.

Temperature and Humidity

To ensure proper aging, the temperature and humidity levels must be consistent. Aim for a temperature range between 38°F and 45°F, which is the ideal range for aging venison. The relative humidity should be between 50-60%, which will help to slow down bacterial growth and prevent spoilage. Avoid hanging venison in direct sunlight or near a heat source, as this can cause the meat to spoil or become over-aged.

Aging Time and Handling

The aging time will depend on the type of venison and the desired level of tenderness. For deer, a general rule of thumb is to age the meat for 7-14 days, with a maximum of 21 days. It’s essential to hang the venison by its hind legs, using a game bag or a piece of cheesecloth to prevent moisture from accumulating on the meat. Regularly check the venison for any signs of spoilage or over-aging, and consider wrapping the meat in plastic wrap or aluminum foil to prevent moisture from entering the package.