kennyboy 1 Posted May 23, 2009 Report Share Posted May 23, 2009 May be a stupid question for the experienced, but would hanging improve the texture/flavour in any way? If so how long? Quote Link to post Share on other sites
sauer 2 Posted May 23, 2009 Report Share Posted May 23, 2009 personally dont hang em any more than a couple o days tops sauer Quote Link to post Share on other sites
runforyourlife 361 Posted May 23, 2009 Report Share Posted May 23, 2009 Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it... Quote Link to post Share on other sites
ellir0305 9 Posted May 24, 2009 Report Share Posted May 24, 2009 Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it... i have always just dealt with them within about a day. so do you gut them straight off thne hang them? Quote Link to post Share on other sites
ellir0305 9 Posted May 24, 2009 Report Share Posted May 24, 2009 Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it... i have always just dealt with them within about a day. so do you gut them straight off thne hang them? Quote Link to post Share on other sites
sauer 2 Posted May 25, 2009 Report Share Posted May 25, 2009 gut them basically as soon as shot or whithin short period after , then hang em , i hang them for no more than 2 days anything after that i find them not to my taste...if i hang them in the chiller then 5 days no probs sauer Quote Link to post Share on other sites
8shot 191 Posted May 26, 2009 Report Share Posted May 26, 2009 in the summer months i would only hang them for a day but the winter months or in the chiller i will hang them up to 5 day which makes the meat alot whiter and not so chewey atb Quote Link to post Share on other sites
kennyboy 1 Posted June 2, 2009 Author Report Share Posted June 2, 2009 Thanks guys. Love this site. Sooo many helpful advice. Quote Link to post Share on other sites
Guest rodsmith Posted June 2, 2009 Report Share Posted June 2, 2009 its up to you mate.id not hang with the weather we're having.come october you could hang them for a wk.trial and error bud but id not or your not getting the proper flavour of the meat. Quote Link to post Share on other sites
doga 50 Posted June 3, 2009 Report Share Posted June 3, 2009 i dont hang i like to get them open so as to get all the shit out the pipes thats the one that runs through the back end,then soak in salt water to try and get rid of the stink and gut taste. Quote Link to post Share on other sites
greengrass3 0 Posted June 3, 2009 Report Share Posted June 3, 2009 Our local game dealer collects within 5 days but insists that they remain fridged and un-gutted. Personally I gut on the day and hang for several days in winter but only one day in summer. Quote Link to post Share on other sites
coneycatcher17 3 Posted August 6, 2009 Report Share Posted August 6, 2009 Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it... salt them overnight Quote Link to post Share on other sites
aj1980 5 Posted August 12, 2009 Report Share Posted August 12, 2009 Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it... salt them overnight gut em on the night / day . hanng 1day soak saltwater 4/5 hours then cook Quote Link to post Share on other sites
Penda 3,341 Posted August 12, 2009 Report Share Posted August 12, 2009 I hang em for a day or 2 no longer though Quote Link to post Share on other sites
langouroux 14 Posted August 20, 2009 Report Share Posted August 20, 2009 if you want the meat really tender: hang it for 2 days, then let the meat soak in buttermilk sold in tesco for 3 days, it will look gross when you take it out, but wash it off and that nasty membrane that covers the meat will have turned into cotton wool and the meat will be very tender, the natural enzymes in the butter milk start to break down the meat, and tenderizing it!!! i learned this is south Africa when i stayed with a PH or a long weekend, they soak all their tough game meat out there! i tried a direct comparison of wildebeest, that had, and hadn't been soaked, the difference was amazing! so i came back to the uk and tried it on rabbit! Quote Link to post Share on other sites
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