You've tagged your deer, field dressed it, got some buddies to help you haul it out (and celebrate), and now you've got it hanging from the meat pole. Nice work—and good timing, too. At this point in the season, outdoor temperatures, or temps inside an attached garage, for example, can be just right for aging a buck on the meat pole. The question is, how long should your leave it there for the best-tasting venison?
Well, let's keep this simple and take it one day at a time. Below, is a timeline—from Day 1 to Day 14—for how long to hang a deer, whatever its sex or size and whatever the weather, to get the tenderest meat.
Day 1
You've already got your deer on the pole, and as long as temps are in the 40s or lower, you should leave it there. If you must butcher your deer today—because of high temps or logistics—don’t freeze the meat right away. Rigor mortis, which sets in soon after death and lasts 12 to 24 hours, contracts and stiffens muscle tissue, making meat less tender. Freezing before this is complete results in thaw rigor, better known as, “shoe leather.”
Tip: Use the Fridge
If temps are high, quarter or bone out your deer and age the meat in a refrigerator.
Day 2 - Day 4
If you shot a yearling buck or doe, process it within this time frame. These deer are tender by nature and don’t need as much hang time. Lean toward the shorter end of this period if temps are on the high side (up into the 40s), as this makes both collagen breakdown and bacterial growth happen faster.
Tip: Go Ahead and Grind
You can process the cuts you plan to make into sausage or burger shortly after rigor mortis—even with older deer—as grinding effectively tenderizes the meat.
Days 5 - Day 8
This is the hang time many hunters prefer under ideal conditions—34 to 37 degrees. It’s just about right for middle-aged deer (2½ to 3½ years old) and adequate for many older deer.
Tip: Ice It Down
If temperatures temporarily spike into the high 40s or low 50s, put a bag of ice or two in the chest cavity and wrap the carcass in a tarp or old blanket to keep it cold. If it's going to get any warmer than that, break the deer down and get the meat in the fridge.
Days 9–13
The older your deer, the more connective tissue in its muscles and the more it will benefit from extra days on the meat pole. If conditions are consistently good and you can keep a close eye on the meat, two weeks is not too long to hang an old buck.
Tip: Take It’s Temp
Ambient temps matter, but what counts most is the internal temperature of the meat. Use a digital meat thermometer regularly when you’re using longer hang times. You want it to stay below 40 degrees.
Day 14
The rate at which meat is tenderized as a result of aging falls off sharply after 14 days, so even if you have the perfect conditions for aging, now is the time to break that deer down and get it in the freezer.
Tip: Keep It Dry
Like high temperatures, high humidity and moisture promotes bacterial growth. If you do not have a dry place to store the venison, don’t leave it hanging on the pole this long.
