I shot a doe on Saturday which was a nice cool morning. My buddy recomended I hang it in a tree for as long as I could to age the meat. I hung it in a deer bag all day Saturday, with the temperature getting up around 65-70 degrees but it was in the shade and it was quite windy so Im pretty sure it was OK that day. Saturday nite was much warmer than I thought it would be, staying around 65 degrees. Sunday morning was around 65-70 and I thought it was going to storm so I moved it into my shop, hung it and placed ice bags inside the deer bag with it to try to keep it cool. Im not sure how but somehow a fly got to the tips of the front shoulders and the tip of the neck. I trimmed off all the meat and then some from the spots where I saw the fly eggs. I put it into a cooler Monday morning on ice and took it to the processor Monday evening. So my question is since I dont have any experience with hanging meat like this has anybody done it like this and should my meat be safe to eat? Everytime I felt the meat(thru the deer bag anyways) it felt cool to the touch.

I'm not sure how to answer your question but it seems to me that's a long time to have it out in that temp. Normally for me, if it's that warm, I quarter it and get it on ice asap. One of my guys shot one here Sat afternoon and after gutting it, we shoved 2 bags of ice in it and he got it to the processer first thing Sunday morning.

I have never had one out that long that's why I can't answer your question. Aging the meat can be good but it's done in a cold enviroment.

I always bring mine to camp after I kill it, quarter it up and put it in coolers on ice right away. No need to have to worry about it anymore doing it that way!! Seems to be a long time for it to hang there to me in that temp.

Don't hang 'em unless it's under 45 degrees. If it's over 45 then you need to quarter the deer and put it on ice. I age my deer on ice for 3-5 days. Drain the water and add ice daily. This will bleed out the meat. No gamey flavor and a nice pink color.

I'm not sure I'd want to eat a deer that hung for several days in 60-70 degree temps. That's too warm.

It hung for 2 days, and the second day I put several bags of ice in the deer bag with it.

This is a good point!!! I do the same!

Usually a processer can tell if it's gone bad. Did it stink?

A quick an easy way is to buy a cheap refrigerator and put in some racks and you can quarter up your venison and hang it for a week or so. Put in a pan on the bottom that will catch the blood and drain daily. I travel a lot and using the ice chest method with draining it daily is not an option for me. And if I don’t get home in a couple of weeks the meat will keep.
There are tons of cheap refrigerators on Craig’s list daily.

And in a bag as well.

LOL, its not like a trash bag or something like that. Its a cloth mesh bag with small holes. Its designed to let it breathe but keep flies off it.

Not at all. I think it's more of a northern thing to do it that way. Im going to eat it and try. Ive always put em straight on ice myself, I was just wondering if anybody on here had experience with this sort of thing

Hanging it is a great idea. Just needs to be cold outside. That's why it's pretty common up North. We used to do it in Arkansas all the time.

Now I understand the bag thing.....a specific deer bag.

I think your border-line..If you skinned the deer before hanging it, that will be better... skin holds in heat longer...I think for me I would be okay if I were to make Klobase (sausage link) or ground meats which will be cooked fully. If you cook your steaks like me on grill and rare? I would be a little scared... I know a guy who dry (walk in refrigerator) ages his 3 weeks! Buttt he got real sick from a bad one few yrs ago after 30 yrs of doing this...

Good luck!

I agree with number 100%. I hunt with some guys that think anything between 50 & 65 is OK as long as they keep the flies off. I argue with them all the time that it is not. If flies are active it is not cold enough to hang a deer. I disagree strongly with part 2. I never soak any red meat. When you do you are removing the moisture and flavor in the meat. I keep the water out of my chest by leaving the drain plug open and ice chest tilted to drain. I do believe in aging in a cold environment.

I agree with Land Pirate. I skin and de-bone my meat (deer/hogs) and ice and drain for 3-5 days. Everyone loves my meat bc it doesn't taste gamey at all.
But, since you are taking it to a processor, you will probably get your loins and back straps and maybe your hams if you wanted them whole, otherwise your rotten deer is getting ground up and mixed with all of the other deer that are brought in. This is exactly why I process my meat myself!

X2 I do the exact same thing. Minumum 3 days on ice, draining bloody water and adding ice. My deer never have a gamey taste. Meat maybe fine but I wouldn't trust it.

Mine does not taste gamey either. A hog is Ok soaked in water just not any red meat.

Good idea.

Exactly!! This is why i process all mine myself as well!!!

Land Pirate is right, only hang them if it's under 45 degrees. I always rinse well & quarter mine up after the kill & pack well in ice, layer of ice...layer of meat...layer of ice etc. But, I never ever let my meat sit & soak in the ice water, (used to do it this way). The ice just leeched that blood out of the meat, you don't want your meat to be marinating in it lol. I always find a shady spot, tilt my ice chest up a little, & pull the plug...drains right out & works really well for me. I normally let it age 3 to 5 days as well. I've killed 300 to 400lb big stinkin' boars & done them this way & they turned out great! No BS lol. I do hang my deer in the garage at Christmas time in Nebraska though cause it's freezing arse COLD up there lol!

In high school I took a meat processing class and we would let the meat hang and age for a few days before processing. Your processor may do the same. So it may not be worth the risk of aging it yourself on warm days.

Well that settles it since everybody does the EXACT came thing the EXACT same way, LOL

We had it skinned within an hour of killing it. It was quite cold in the wind under the tree in the shade on Saturday. I think most of you are picturing me just putting it out in the front yard in the sun and letting it bake. We had a 20 mph wind all day Saturday and most of Sunday, till I brought it inside and packed the ice in the deer bag. I know the preferred method in Texas, I was just wondering about the guys that do it this way, that's all. I appreciate all your input.

Good Luck Dude. I hope it works out for you and your buddy. It's easier than you think to process your own meat.
Nice Bass by the way.