Resting and storing raw deer meat

[tenrag]

Shot a deer yesterday afternoon and de-boned it last night. I will let it rest in the fridge because daytime temps outside are too warm. How long should I rest it and should I put lids on the containers or is air flow best?

[tenrag]

I should add that the deer is NOT an old buck that needs lots of rest time. Deer is of the younger generation :-o

[Sharpish]

I would cut and wrap it now, no need to hang it really. Air doesn't matter a ton if it's in a cold fridge. Just my opinion.

[twoSevenO]

Cut it up. Freeze it.
The whole hanging a deer to tenderize it is an old wives tale.

I've never done that and all have been plenty tender.

[brig]

Skinned and de-boned meat sitting in containers in a fridge is a whole lot different than hanging a whole deer carcass in a cooler. Once you've de-boned the meat bacteria will grow much quicker on the meat. I would not let it sit in a fridge more than a day or 2 or you risk the meat going bad.

[monasheemountainman]

cut, wrap, freeze...dont let it sit in the fridge..

[Salty]

Cut it up. Freeze it.
The whole hanging a deer to tendering it is an old wives tale.

I've never done that and all have been plenty tender.

This. And I've done it both ways, hanging a tough old domestic cow probably has some benefits but deer does not need to be hung and it's just a step that adds nothing IMO. The only difference I've noticed with hanging a deer is there's a bit more "bark" (hardened outside of the carcass) to trim and discard. The meat is good either way.

[S.W.A.T.]

Longer it's in the fridge faster it's going bad

[sawmill]

This. And I've done it both ways, hanging a tough old domestic cow probably has some benefits but deer does not need to be hung and it's just a step that adds nothing IMO. The only difference I've noticed with hanging a deer is there's a bit more "bark" (hardened outside of the carcass) to trim and discard. The meat is good either way.
Yup. If it`s cold enough overnight(+2 to 5) I cut it up next morning. Nothing to be gained by letting it age. Like Salty said, you just lose more to the trim . GET ER DONE!!! Just needs to cool out and firm up a bit.

[sawmill]

I tried a thing one year where I hung overnight but didn`t skin. It saves on the black meat but what a pain in the ass to skin when it`s all cooled down. Course you can only do that when it`s cold. On the up side I didn`t have to trim as much. I won`t do that again. I`ve have also had a deer hang overnight in my shed at -25 overnight. Had to quarter it with a sawsall and hang it in my basement for a while to thaw it out. Hard as a rock! Used the saws all to cut steaks.

[Bugle M In]

I tried a thing one year where I hung overnight but didn`t skin. It saves on the black meat but what a pain in the ass to skin when it`s all cooled down. Course you can only do that when it`s cold. On the up side I didn`t have to trim as much. I won`t do that again. I`ve have also had a deer hang overnight in my shed at -25 overnight. Had to quarter it with a sawsall and hang it in my basement for a while to thaw it out. Hard as a rock! Used the saws all to cut steaks.

I understand exactly what your saying....been there, done that also