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Thread: Moose Meat Question...

  1. #1
    Member kahahawai's Avatar
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    Default Moose Meat Question...

    The last time I got a moose he went right to the processors, This year I want to hang the meat for a while. My question is: How long do you guys hang your moose meat and whats the ideal temperature to hang it in? I was thinking 40 degrees or so, I was also told to hang it for two weeks, I thought that was too long ( I don't know) a friend of mine hung his buffalo for two weeks and i noticed some mold on it...just curious.

  2. #2
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    if meat is ASAP to 40 or 42 degrees and kept there, I have no problem with 8-10 days. Would be surprised if a blind test taste could tell the difference between aged 1 week, and aged 2 weeks.

    I have never bothered with any citric acid and never had any problems.

    Had a blacktail gotten on first day of 12 day hunt, 14 days till frozen, that made the best steaks I've ever had. That said, usually the first home prepared fresh deer steaks of the fall taste like the best meat ever, so.......

  3. #3
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    If you take it to get processed wont it hang there for awhile? I hang mine for a few days then cut it up, grind, wrap and whatnot myself. I have hung it when it was warm and put multiple fans on it. If it is realy warm I cut it up right away.

  4. #4
    Member hoose35's Avatar
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    I don't hang my meat for any set amount of time. I hang it after shooting it, wherever I am at, and then after transporting it home, I hang it again and start cutting it up almost right away, sometimes I spend 2-3 days cutting it up. I guess if I could estimate, I hang it for 5 days. I have never had any meat go bad on me. I have heard that the bigger tuff bulls are better to hang longer, but I have never shot a big old rutty bull so I can't confirm this or not.
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