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Oh my. Should I pass this one by or comment. Under no circumstances would I want to offend. We are among friends so let me respectfully disagree. I'll explain my position and the reasons. Then you descide.
I was a firm believer in the process that you described for many years. After all, my first 2 jobs out of high school were as a Meat Cutter and the process that you speak of is exactly how beef is processed. They age the meat to make it tender. Another reason for hanging meat is to let the blood drain.
However; A few years back, I shot a medium doe and the weather was too warm to let it hang any more than over night. First thing the next morning, I began the processing. I noticed an unusual amount of blood all over the processing table. The blood had not stood long enough to solidify and soak into the meat so as I cut the roast and steaks, the blood flowed out onto the table. However, she had drained all night and was done dripping. Keeping this in mind, I payed particular attention to the taste of the meat. Because I believe that the wild taste comes from the blood, fat and bone marrow, I was curious what difference the processing had made. Maybe just in my head but I swear the meat taste better.
Also, when I field dress the deer, I remove as much as I can from end to end. As soon as I get it home (if not before) I rinse out the inside of the carcass with cold water. As soon as I hang the deer, I find a stick that will hold the rib cage open to allow for better cooling. As soon as possible, I remove the Tenderloin from inside the ribs and fry them up as a victory treat. I don't remove the hide until just before I process.
This subject came up on another Hunting Forum where there are 2 Pro Hunting Guides. Both agreed that getting as much of the blood out, as soon as possible is the best route to take. That confirmed my thoughts, at least in my mind.
I might agree that the meat will be more tended if left to hang but my solution is to cook it a little longer (about 30%-40% longer than beef) at a slightly lower heat. And as with any meat, cut it across the grain and with deer, cut it into smaller bite size pieces.
Now we have 2 separate methods. Neither are wrong. Try both and see which one works the best for you.
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