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Skin on/off

O

Ohioal

Junior Member
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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
 
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.
 
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
 
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.
 
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.
 
Blan37 said:
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.
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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.
 
Could be. Maybe it's just proper field care in general. I read somewhere about the oils in the skin tainting the meat but I honestly can't remember where. I just figured it was true (it was on the internet!).
 
I agree a old wife's tale. IMHO the gamey tasting deer is half spoiled meat from improper care.
 
MK111 said:
I agree a old wife's tale. IMHO the gamey tasting deer is half spoiled meat from improper care.
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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.
 
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
 
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