The cool bots run a standard window AC unit but they are a little spendy at $399 for the controller but it’s a lot cheaper than a walk in.
Bob
Will a Window AC get the space cold enough? I would imagine the target is mid 30s.
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The cool bots run a standard window AC unit but they are a little spendy at $399 for the controller but it’s a lot cheaper than a walk in.
Bob
Son Lance in NH, when he built his shop, made a corner of it into a well insulated room with a good size window A/C. Many a deer have been aged in it with good results. Jack.Will a Window AC get the space cold enough? I would imagine the target is mid 30s.
How long does he hang his deer generally?Son Lance in NH, when he built his shop, made a corner of it into a well insulated room with a good size window A/C. Many a deer have been aged in it with good results. Jack.
Went to the same place to pick up my cuts of beef, but surprisingly got a few extra boxes of tasty backstraps and other prime cut of deer.Make sure they didn’t mix it up and give to someone else by mistake.
it is delicious by the way!
Will a Window AC get the space cold enough? I would imagine the target is mid 30s.
NEVER! I've had about 10 deer done by them in the past, and 2 Russian Boar. Was satisfied, until I dropped a 130# buck off about 5 years ago. Thwey claim they hang them for a week, but called me 3 days later. I specified (and had them highlite it on the cut sheet) 1" bone in steaks and chops. Got about 30# of boneless meat. 1/2" thick cuts, only 8 chops, and 2 mismatched tenderloins. Obviously a Frankenstein deer. Called them, and the girl says "oh, you must have shot it in the backstrap". NO WAY, it was a thru and thru lung shot, 0 meat damage. She says "you want to talk to the owner"? YES, and she puts the slob that cut it on the phone, he says " well, it had some blood on the body cavity, so I cut it boneless". I says, "It's a f***ing deer, of course its going to have some dried blood on the body cavity". Never again. Side note: if you look at the Hawkeye newspaper, they are running half page ads looking for game meat cutters....no experience required!Lemay and sons.
7-8 days in the temp controlled room. Jack.How long does he hang his deer generally?
Well its a little late for me at this point.NEVER! I've had about 10 deer done by them in the past, and 2 Russian Boar. Was satisfied, until I dropped a 130# buck off about 5 years ago. Thwey claim they hang them for a week, but called me 3 days later. I specified (and had them highlite it on the cut sheet) 1" bone in steaks and chops. Got about 30# of boneless meat. 1/2" thick cuts, only 8 chops, and 2 mismatched tenderloins. Obviously a Frankenstein deer. Called them, and the girl says "oh, you must have shot it in the backstrap". NO WAY, it was a thru and thru lung shot, 0 meat damage. She says "you want to talk to the owner"? YES, and she puts the slob that cut it on the phone, he says " well, it had some blood on the body cavity, so I cut it boneless". I says, "It's a f***ing deer, of course its going to have some dried blood on the body cavity". Never again. Side note: if you look at the Hawkeye newspaper, they are running half page ads looking for game meat cutters....no experience required!View attachment 414141
Hey, you may get a great job, Kudos if you do. I took 3 deer this year, had the first 2 done by a guy in Nottingham, but by the time I got my 3rd, everyone was buried. We ended up cutting it ourselves, and honestly, it's a lot of work.Well its a little late for me at this point.
Lemays did two deer for me 3 years ago and everything was fine. Had it all back in 10 days. The sausage they make has always been good.Hey, you may get a great job, Kudos if you do. I took 3 deer this year, had the first 2 done by a guy in Nottingham, but by the time I got my 3rd, everyone was buried. We ended up cutting it ourselves, and honestly, it's a lot of work.
At least they have the facilities to keep it at proper temperature, I hung a 193# buck years ago, for two weeks, and it was the best meat ever. My dad was a cook on a gasoline tanker in WW11, and he would tell me about the months old ,green sides of beef hanging in the meat locker. They would wipe the green mold off with vinegar on cheesecloth, and he claimed it was the best aged beef he had ever eaten.Lemays did two deer for me 3 years ago and everything was fine. Had it all back in 10 days. The sausage they make has always been good.
I am going to call them tomorrow again though. 16 days is excessive I think. I want my damn venison at this point.
Let us know how it goes. Hoping you’re pleased with the result.They say its ready im heading up this afternoon.
Fingers crossed.Let us know how it goes. Hoping you’re pleased with the result.
Everything came out perfect. Exactly what I'd expect from a 140 pound deer.Let us know how it goes. Hoping you’re pleased with the result.
I know how to do it done a couple with friends. I just don't have the space.I do my own, never had a problem.
Yup. Sometime you just have pay another guy to mow your lawn. I’m with you on picking your battles and utilizing good time management.I know how to do it done a couple with friends. I just don't have the space.
I thought the saying was that "you don't mow another man's lawn?" Glad to hear that it worked out well for Whacko.Yup. Sometime you just have pay another guy to mow your lawn. I’m with you on picking your battles and utilizing good time management.
Pan seared a steak and a tenderloin with a side if rice pilaf and green beans tonight. They did do me a favor with a long hang. The tenderloin was amazing and even the regular old steak was tender and flavourful. This deer is near the top of the list of deer I've had on my table.Let us know how it goes. Hoping you’re pleased with the result.
At work now and waiting after the OR to finish so I can heat up my haunch and shoulder red wine stew.Pan seared a steak and a tenderloin with a side if rice pilaf and green beans tonight. They did do me a favor with a long hang. The tenderloin was amazing and even the regular old steak was tender and flavourful. This deer is near the top of the list of deer I've had on my table.
All I can say is the venison I got back after a 2 week hang is fantastic. It was worth the wait. I was worried at first but these guys did me a favor.Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?
Should be good, young deer, probably be outstanding even butchered right away.Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?
Should be good, young deer, probably be outstanding even butchered right away.
Let us know.
I've always let them hang for at least couple of days (the small ones). It's my understanding that the biggest issue is cutting them before the rigor mortis has relaxed.
Wondering if I’m the guy who has no idea what he’s talking about:
Two doe around 50 to 60lbs dressed each, are killed around 3pm yesterday. They’re brought to a proper walk-in cooler within an hour of death to hang.
At about 9 or 10am today they’re being butchered. In my opinion they should have been hanging in that cooler for at LEAST two more days to get the best quality meat out of it. Everyone in my group disagrees and butchered them anyhow. What say ye?
Let’s say it’s a 100 deer dressed... how long to hang it? 10 days? 2 weeks?No matter what the game animal - let it hang. Hell, for most any animal let it hang.