Anybody do birth to dinner anymore?

[ohiosteve]

Actually my neighbor called me this morning and said he's ready to take me up on the 1/2 that I owe him. Like I said we've done a few the past couple years but only let them hang a few days. He wants to try to let this one hang as long as possible.
My question is what is the ideal temp. range for hanging in the barn? I was thinking 30-40 degrees.

 

[3waycross]

Actually my neighbor called me this morning and said he's ready to take me up on the 1/2 that I owe him. Like I said we've done a few the past couple years but only let them hang a few days. He wants to try to let this one hang as long as possible.
My question is what is the ideal temp. range for hanging in the barn? I was thinking 30-40 degrees.

32 to 34 would be better Steve. You want to rot it slowly not quick. Last class i had on this said that bacterial growth rates double for every degree above 32.

Some very good reading here. Pay close attention to what they say about the aging chamber. The barn may not be the best place to hang it.

 

[ohiosteve]

Thanks 3-way, what about if temps are below 32? I'm sure a barn isn't the best but is going to have to do. If we use the neighbors tin sided pole barn we can control the temp somewhat by opening/closing the doors at night accordingly. We are looking for a stretch of weather with 30's during the day 20's at night. Can you point me somewhere to read up about the aging chamber?

 

[ohiosteve]

Here's an article I cut out of field and stream magazine I forgot I've had hanging in the shop for years.

 

[3waycross]

Sorry Steve I forgot to add this link....

http://extension.missouri.edu/publicati ... px?P=G2209

 

[3waycross]

Thanks 3-way, what about if temps are below 32? I'm sure a barn isn't the best but is going to have to do. If we use the neighbors tin sided pole barn we can control the temp somewhat by opening/closing the doors at night accordingly. We are looking for a stretch of weather with 30's during the day 20's at night. Can you point me somewhere to read up about the aging chamber?

basically a controlled environment like a walk in cooler. Read the Mo article i posted. The barn scares me because of the accompanying bacteria present. You might do well to take it somewhere to hang where they can control temp, air flow and humidity.

 

[ohiosteve]

Thanks 3way that is a good article I will show it to my neighbor. The part about adsorbing off-odors is interesting I hadn't considered that. Sounds like 3 days is the minimum we should hang. The problem we've had in the past is the carcass gets too cold and is partially frozen when we're cutting it.

 

[ohiosteve]

Well, we've decided we're going to kill tomorrow. We picked a spot in a 3-sided hay shed of mine where we're going to hang it. It will be surrounded by sweet smelling hay. The temp will be up and down until Sunday and that is when we are planning on cutting it. It will hang for 5 days. I fully understand that this is not the recommended method for packaging beef but I think it will make for some good eating. I know for sure it will be a fun evening tomorrow as long as I make it back from PA, I've got a rig to move back to Ohio tomorrow and it is slightly shady and I can't completely rule out being in jail tomorrow.

 

[3waycross]

Well, we've decided we're going to kill tomorrow. We picked a spot in a 3-sided hay shed of mine where we're going to hang it. It will be surrounded by sweet smelling hay. The temp will be up and down until Sunday and that is when we are planning on cutting it. It will hang for 5 days. I fully understand that this is not the recommended method for packaging beef but I think it will make for some good eating. I know for sure it will be a fun evening tomorrow as long as I make it back from PA, I've got a rig to move back to Ohio tomorrow and it is slightly shady and

I can't completely rule out being in jail tomorrow.

Great line Steve. I knew there was something I liked about you! :nod:

 

[ohiosteve]

Thanks 3-way. The funny thing is I'm being serious. I got pulled over over last year in this rig and THANK GOD the sheriff was extremely cool and let me go with just a hefty fine. After they brought in the portable scales and weighed me he said to be legal I needed to be 30 ft longer and have 3 more axles! He told me he could take me right to jail but since I had such a good attitude he let us go after we got a permit and some escorts. This time I'm pretty sure we've got the right permits but you run into the wrong lawman and they can cause problems.

 

[tntblaster11]

Yep, our farm does that. :cowboy:

 

[Dave]

I did for years. Then I figured out that I can sell the calf at weaning. Take the money and buy an odd ball heifer that was already fully grown, feed her for 60-90 days to butcher and still have money left over. I rarely process beef. We do deer and elk but don't have the equipment to process a whole beef. I do raise some chickens for meat every year. I know where to rent a complete set of Featherman chicken processing equipment for next to nothing. The two boys and I can do 50 chickens in less than 2 hours. My daughter in laws won't eat store bought chicken anymore.

 

[ohiosteve]

We've got one hanging in my shed right now.
It's supposed to be 35 tonight and right around there for the next few days.
I didn't have to go to jail today.
It's been a good day.

 

[Kathie in Thorp]

Nope; we do birth (or bought young) to the appointment with the slaughter guy.