Nebraskaland

54 Nebraskaland • November 2024 MIXED BAG Deer hunters should take every opportunity to hang deer, especially when temperatures are above freezing and below 50 degrees Fahrenheit. Not only will hanging deer yield more tender meat, but it can also improve the fl avor of venison. Rigor Mortis After mammals die, they go through a process called rigor mortis that causes muscles and joints to stiff en. Butchering a deer while it's in rigor mortis will result in tough meat. Hang deer in a cool, dry place away from pests, debris and direct sunlight at least until rigor mortis has faded. Because I don't have a temperature-controlled, pest- proof walk-in cooler, I hang deer in my garage with the hide on for protection. When the shoulders and knee joints move and bend freely, I know rigor mortis has dissipated. During typical fall or early-winter weather, three days usually does the trick. Temperature plays a role in the duration of rigor mortis. I once had to hang a December whitetail for two weeks because temperatures were so cold. Conversely, in a hot environment, rigor mortis can fade in a matter of hours before the onset of decomposition. If conditions continue to be favorable, hanging deer past rigor mortis can give you better quality venison for the dinner table. Mature animals can greatly benefi t from aging. Aging I try to hang deer for at least a week — two if possible. During this time, natural enzymes break down connective tissues, resulting in more tender, fl avorful meat. Aging deer, or any meat, in an uncontrolled space — such as a garage — requires that you pay close attention to the temperature and be fl exible. Keep a thermometer in that space and keep a close eye on it. Forty degrees Fahrenheit and below is generally safe — you won't have to worry about meat spoiling. However, I am comfortable hanging deer in ambient temperatures up to 50 degrees, as long as I check it every day. Be mindful when hanging deer in a less protected area, such as an uninsulated shed or outbuilding. Too much temperature variability on the warmer end could cause meat to spoil. If it is too cold, the meat will freeze, which will inhibit enzyme activity during the aging process. No two seasons are the same. Some years, a cold snap might come through, and I'd have to hang deer longer. Other years, a warmer fall forces me to butcher immediately after rigor mortis. I just go with it. Mold High humidity might lead to mold. If you see white mold, don't panic. Unless you're allergic or immunocompromised, the white mold you see is similar to the mold that grows on salami or expensive aged beef. Wipe off mold with a paper towel soaked with any kind of vinegar. Check the deer every day and never let mold sit so long that it turns into something darker, which could be toxic. If the white mold becomes aggressive, I make a point to butcher sooner rather than later and cut away the aff ected parts. When Not to Hang Deer Early-season archery hunters may not get the opportunity to hang deer because of the risk of spoilage. January hunters may have the opposite problem; a frozen carcass cannot age and is not enjoyable to break down. In these two scenarios, it's best to butcher the deer right away. Each season, I adjust how I will utilize deer depending on the quality of the meat. On a good year, I may get fantastic steaks or kebab meat from the top and bottom rounds in the hindquarters, which are giant muscles. During a less favorable year when I don't get the chance to hang deer, I might turn most of it into stew meat, burger or sausage. That's the beauty of wild game — you learn to appreciate and bring out the best of what you have. It will make you a better cook in the long run. TO HANG OR NOT TO HANG By Jenny Nguyen-Wheatley When conditions allow, hang deer for more fl avorful, tender venison. JENNY NGUYEN-WHEATLEY, NEBRASKALAND

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