Hang Moose Meat
Is there any reason not to hang moose meat, in a proper cooler,for 14-21 days...before processing??
I have heard different opinions... what's yours..
Thanks for the question Rod.
No, there is absolutely no reason not to hang moose meat to age it.
Like you, I have heard others say it is not necessary to hang moose meat.
I do not know why people are against this practice. Consider beef, always hung and aged... Why? To tenderize and let the meat start to break down. Most of these animals spend their final days in feed lots, milling about, getting no exercise and not building muscle.
Moose on the other hand spend their entire lives staying as fit as they can in order to avoid predators.
Compare the two hanging in a meat locker. Beef, loaded with fat not much sinew. Moose lean and loaded with ligaments and tough meat.
You tell me which of the two need hanging time more. I think you will agree... hang moose meat to age it.
My Dad who is 86 this year tells me that in his younger days he and most of his hunting buddies would give a lot of their hard earned moose meat away. I asked him "How come?"
"The meat was tough and gamey!" was his reply. He eats moose all the time now, because for the past twenty five years I have hung and aged my moose meat. He says "We never knew about such things as hanging the meat, we shot it, brought it home and put it in the freezer." Another thing he was quick to point out is the fact they did not always worry about cooling the meat right away. Sure they would gut the animal, then hoist it up into a tree by its head. Maybe not getting around to skinning it for a few days.
I think this may explain the gamey flavor he referred too.
To summarize... Hang moose meat for a couple weeks will do it no harm... quite the contrary.
Be sure to cool your meat as soon as you can after harvesting.
Good Luck with your hunting!