After killing a deer do y'all hang it skin on or skin off. I have always kept the skin on with no adverse affects which I can tell but a buddy of mine says I'm crazy and it will make the deer tastes gamey. What's is everyone's approach to this
Skin on/off
- Thread starter Ohioal
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How long is it hanging?
If it's one I'm taking to the processor in 24-48 hours, skin stays on.
If I'm cutting it up, skin comes off. It's a pain in the ass to skin once it firms up.
If it's one I'm taking to the processor in 24-48 hours, skin stays on.
If I'm cutting it up, skin comes off. It's a pain in the ass to skin once it firms up.
As long as it's cool enough and depending on the age of the deer average 3 days. Obviously if it's hot it goes to the cooler immediately. I do all deer myself
at1010
*Supporting Member*
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i am fortunate to have a best buddy with a walk in cooler. We get the hide off ASAP, always. We rinse the deer off real good, then let it hang in a cooler for a 1-3 days before processing it. Never did eat a bad deer that way, rutted buck- yearling, all have ate well.
loose_is_fast
Junior Member
Depending on the temps but usually skin off ASAP. I take mine to a processor now a days so if I get it home right away I run it out there skin on.
You guys that are skinning asap, doesn't the outer layer of tissue dry out while it hangs? I agree that it's way easier to skin right away but I never do it if I'm letting a deer hang for a few days.
If you like the gamey taste - some people do - then leave it on. Every deer I've done, I get the skin off right away and it's been amazing. I just quarter it up, wrap it in plastic wrap and clean trash bags and put it in coolers with ice for about 5 days (not letting the meat touch the ice) and then process it myself. If you have a spare fridge that's even better, don't have to keep adding ice.
Skin it, debone it and get it all in a cooler and covered with ice within the first hour or less
I think you're convinced of a wive's tale. I've never even heard of that before. And none of my deer that I butcher taste gamey, and all hung with the skin on.
I don't think the gamey taste is from half spoiled meat, half spoiled venison would taste just like half spoiled beef IMO. I think it's from not trimming the meat properly and leaving too much fat and silver skin.
Ha! Found it. It was from a video I watched a while back from an experienced butcher (30 years). He gives two reasons for getting the hide off: Cooling the deer off and because of oils in the skin. Seems plausible to me but what do I know. Fast forward to to about the 6:10 mark: https://www.youtube.com/watch?v=wQtfNMyWZaE
Wives tale or not, it's an interesting video.
Wives tale or not, it's an interesting video.
Very good video. Great instructional for butchering at home. I'd say the oil/skin thing is just guys opinion though... He doesn't seem like the scientific type. Lol
The 1 time I did skin it early on and left to hang and age the entire outside of the deer was dried out. I told myself never again. The extra 5 mins to skin is a good trade off in my opinion
