Refrigerator Meat Hanging

[SJB358]

Well, the weather here in Northern Va is usually pretty warm, during all but the latest part of the season. We always run into the trouble of killing a deer, and having to process it immediately to keep the meat from spoiling. Well, as a kid, we would let a deer hang, drain, and really, age. I was trying to think of some different ways to keep a deer cool, without buying a commercial cooler.

Some of us thought about building a plywood shack, small, insulated with an AC unit hooked up to keep it cool, but space was an issue..

Well, I sorta thought a fridge would be good. Cool, around 38-40*F and I have an extra one. I pulled all of the drawers and shelves out of it and measured it for fitment of a "rack". My thoughts are to hang the meat in the fridge, for 5-10 days so I can process when I want, rather than busting my back to get the meat in the freezer..

Here is what I built. Used some old White Oak I had around. Milled them into 1" squares pieces. I did put a coat of Food Grade, salad bowl oil on it to protect it from extra "stuff" getting in there..




Here is the way it'll actually sit in the fridge.



Had to get it home last night on the little I95 Cruiser (ie the Blubaru), so I strapped it down next to the treestand.. Worked like a charm! HA



Then, once I get it home, I jammed it into the fridge.




Now, we just need to smoke another deer to test it out. Thinking of some 550 cord loops at the top with some small hooks to hold the meat, but there looks be space for a couple of deer quarters and extra pieces to age for a little while..

Hoping to have some pictures of meat hanging in there shortly too..

 

[Guest]

Scotty, if you hung them right, you could probably get a whole deer in there fairly easily. It might be a little tight, depending on the actual size of the fridge and rack. Kind of hard to tell with nothing in there for scale other than the Arm&Hammer. That looks like a large box, so that's a good sign. Figure you could hang the shoulders from the back crossbar, over the rear "hump" in the bottom of the fridge, and the hinds from the front. Then bag the straps & loins, and anything else you're saving for ground, and you'd be all set. Might even add a couple of front-to-back crossbars at the top to allow hanging in the "middle" of the fridge, so to speak. But it looks like it will work well. Cool idea.

 

[SJB358]

I will probably add a few more crossbars at the top also Dub. I will probably run a few 3/4" dowels through the top in order to get some more hanging space.. Need a thermometer to check the actual temp of the fridge though.

 

[truck driver]

Bed Bath and Beyond will have a thermometer for you. Probably one close to home ask the little Lady of the house she will know where one is. They love store hunting. :lol: :wink:

 

[runtohunt]

Great idea. We have the same problem in Ca especially during August archery season when temps run 90's to 100. I am feeling inspired to try to do the same for next year. Good luck. Hope to see meat hanging soon.

 

[truck driver]

I have a up rite freezer I might do that to.

 

[Hegland]

Probably one close to home ask the little Lady of the house she will know where one is. They love store hunting.

Excellent move; make it her idea!

 

[FOTIS]

Sweet job Scott!

 

[SJB358]

Thanks fellas. Hope to throw some deer in it shortly..

 

[nvbroncrider]

You want to keep that fridge at 34 degrees. That's what all them meat packers keep their walk ins at. Cold enough for it not to spoil but won't freeze and allows the meat to mold and deteriorate slightly making it more tender. For beef you hang em 21 days them trim the fat and mold off before cutting and wrapping.

 

[1Shot]

I quit hanging deer when I found an easier way to get the same results. De-bone all the meat off the deer and place it in a cooler or larger container. Cover it with cold water and pour in 1 to 2 cups of WHITE vinegar and stir it around in the water. Let set at least 12 hrs but no more than 24 hrs in a cool place. Take the meat out and wash it off and cut it like you want it and put it in zip lock freezer bags and freeze. The vinegar will loosen up the meat and draw the blood out.

 

[muleman]

I quit hanging deer when I found an easier way to get the same results. De-bone all the meat off the deer and place it in a cooler or larger container. Cover it with cold water and pour in 1 to 2 cups of WHITE vinegar and stir it around in the water. Let set at least 12 hrs but no more than 24 hrs in a cool place. Take the meat out and wash it off and cut it like you want it and put it in zip lock freezer bags and freeze. The vinegar will loosen up the meat and draw the blood out.

Last year we did the same thing with the four Antelope we had to transport from Wyoming to Oregon. The meat traveled well, butchered and tasted great. It works.

Scott

 

[joelkdouglas]

That looks like it will work--are you cutting it yourself?

 

[gerry]

Cool system Scotty, it should work well.

I quit hanging deer when I found an easier way to get the same results. De-bone all the meat off the deer and place it in a cooler or larger container. Cover it with cold water and pour in 1 to 2 cups of WHITE vinegar and stir it around in the water. Let set at least 12 hrs but no more than 24 hrs in a cool place. Take the meat out and wash it off and cut it like you want it and put it in zip lock freezer bags and freeze. The vinegar will loosen up the meat and draw the blood out.

That sounds interesting, we always wash our meat with vinegar water to make sure it is clean and draw more blood out, the meat always turns out well and tastes great. I'll need to try your method next time we get some deer.