Mike, maybe the Big Deer Team can help with this. What is too warm to hang a deer overnight? We have 60s in the day and low to mid 40s at night. Some guys hang the deer overnight and some are butchering right away. I lean towards butchering if it’s over 45 degrees. What are your thoughts? Thanks, Flatlander
The weather has warmed back up in many areas, so Matt’s question is perfect timing. I recommend skinning and cutting your deer asap, no matter the temperature really, but definitely when it’s above 40. Beef experts say that the only way to hang and age beef safely for any period of time is in a refrigerator that maintains a steady temperature and constant air flow between 32° and 38° F. So unless you have access to meat locker, skin and cut your deer, sooner rather than later when the temp is above 40. This is probably being a little conservative, but why take a chance that your deer will rot?
Add your thoughts/tips.