Hanging whole VS Hanging quarters?

[BLJ]

I’ve always hung the whole deer to age.
Would hanging quarters affect the aging process any?
How do you hang backstraps? Thanks.

 

[chancey]

I always try to hang whole. I end up having to trim less. If I’m close to home and can get the buck in the walk in soon enough I will even hang with the hide on to reduce trimming even more. When hanging whole i stick a piece of Saran Wrap over the tenderloins also.

I’ve found the sweet spot is about 14 days of hang time.

Many times this is not possible though depending on weather and where the animal is taken. I try and get hogs onto a gambrel and hanging as quickly as possible also.

 

[chancey]

 

[Pony Soldier]

When I used to hunt areas that were hot, I found elk had a lot of heat in the neck and front shoulders. By quartering them I could get them to cool faster and lessoned the chance of souring. Especially at the junction of the neck and shoulders.

I don't age my meat at all but in most cases once I get the quarters washed and wrapped, they are partially frozen by the next morning. If I have to leave them over night, I will have to leave them on the porch to thaw enough to skin. I usually skin the lower legs before leaving them because once they freeze they are difficult to work with.

I usually have to 'brush' them up to protect them overnight from birds. Twenty to thirty ravens can strip out rump roasts and tenderloins in a few hours.

I drug a bull within a mile of the house one time and left it on the side of the house while I went to the house to get the truck. In the 20 minutes it took me to return, a coyote ate about half the rump roasts.

 

[Steve300xcw]

I have killed deer and had them broke down and in the freezer by the end of the day.

Hang quarters just like you would a complete deer.

Never hung backstraps

 

[cloy]

I quarter and hang is a refrigerator. Tenderloins/blackstraps are on a metal baking grate in the fridge as well. Wouldn’t say it’s the ideal setup due to the air tight nature of the fridge but never ruined any meat this way. Usually leave it at 35-37F for a week before breaking down further. Having a dedicated refrigerator has really taken a lot of stress out of processing as I can get to it when I can and it’s not a rush.

 

[huntcookwrite]

Works just the same, though you end up losing more to trimming (as others have said).

I wouldn’t bother hanging tenderloins or back straps if you’re breaking it down to hang. Just eat those fresh.