What do you do with your deer? Do you take it to your favorite butcher as soon as possible? You could process it yourself in the backyard garage. Either option is acceptable, but how long you or your butcher wait to start cutting the meat into delicious steaks, meat sticks, or jerky matters.

There is a lot of debate regarding aging deer, at least from a health standpoint. But there is little doubt that aged meat tastes better. Don’t believe me? Look at any high-end butcher shop or restaurant; aged beef will always be more expensive. Venison is no different. It’s not a matter of debate; it is a matter of science.

Soon after an animal dies, it enters rigor mortis. The body stiffens and gradually softens over the next 12 to 24 hours, depending on temperature, body size, etc. Part of why the body softens is due to chemical changes in the meat caused by enzymes. As the meat softens, it becomes more tender and more flavorful. This is why old-time deer camps had a deer pole where the hunters’ harvest would hang after being field dressed. It was not a matter of bragging, but of proper preparation of the meat.

Before hanging any meat, you should make sure it is properly prepared. This means field dressing, cleaning the body cavity, and removing as much moisture as possible. Many people will also remove the tenderloins, as they do not really require tenderizing. Skinning is a personal choice and does not seem to affect the final outcome, but protecting the meat from flies is important.

I like to use game backs, as they protect the meat while still allowing it to breathe.

To properly age meat, you need to hang it in an area that maintains a temperature above freezing but below 42 degrees. Colder, and the meat will freeze, interrupting the chemical changes. Hotter and you risk bacteria growing and spoiling the meat. Hanging for one to three days will allow the tendering process to reach its peak. You can hang it longer if you plan on aging the meat, but that is a different process altogether.

During the regular firearms or late archery season, letting the deer hang isn’t too much of a problem. All you need is a spot in the garage, a shed, or even from the tree out back. But if you fill a tag during archery season, things get a little more complicated. The air temperature during the day is often far too high to prevent spoiling, so alternative methods must be explored.

MEAT COOLER

If you are lucky enough to have your very own meat cooler, kudos to you. Unfortunately, most of us do not have that luxury. This is when a butcher can come in handy. If you like to process your own harvest, taking early-season deer to a processor can allow it to be aged safely, as almost all will have a walk-in cooler.

QUARTERED

Hanging a deer does not require it to remain whole, although doing so usually provides slightly better results. A quartered deer can still be aged and will take up far less space in a basement, refrigerator, or small shed where the temperature can be controlled.

ON ICE

Yes, deer can be aged on ice. However, some precautions must be taken. First, do not let the meat get wet. Water on the flesh will encourage the growth of bacteria and defeat the purpose of hanging. Wrap the meat in plastic, place it on ice, and, if necessary, cover it with additional ice. Use a quality cooler to reduce the amount of water produced and ensure the drain plug is open so any water that does occur is removed quickly.

Once the deer has hung for the desired amount of time, process as usual, being careful to remove any dried flesh. The next step is enjoying some of the best-tasting, tenderest venison you have ever experienced.