The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: AlanC on July 07, 2010, 10:58:41 pm

Title: hanging meat what you use as a larder
Post by: AlanC on July 07, 2010, 10:58:41 pm

i was just wondering where you all hung your meat if you do at all. The reason for this is  ive just butchered two roe deer for a friend who useualy just makes burgers out of the meat and isnt bothered how it comes of the bone.  but since i offered my servicies he asked if i could bone out and roll  him a few roasts he only hung the beats for two days and it had already stated to go off a bit

the only carcases ive had to deal with have been game and ive always been lucky to have the use of a chilled larder
but im not in such a lucky possition atm and just wondering how people protected there meat when hanging


thanks
Alan

Title: Re: hanging meat what you use as a larder
Post by: Hilarysmum on July 09, 2010, 09:52:34 am

If it fits our larder fridge, if its too big for the fridge, although not actually hanging, in an emergency we have put a timer on our largest chest freezer to keep the temperature to 4 deg. c and used that.