I let them hang for one to two days but only if the temps are cold. The meat starts to breakdown and tenderize but not more than a few days. I know a few oldtimers that say the longer you hang it the better the meat but I just don't like the idea of hanging them that long. As Goose said try cutting it up yourself that way you get what you want. It will take a few deer but you will be happy with your results after a few .
I let it hang for 4-5 days in my garage temp holds better in there. I cut up myself, debone all stakes. I do not like chops so i do tenderloins. grind the burger & sausage myself with my own mix of spices.
I call Billy on the walkies and tell him to get off his stand! If the temps allow I hang up to a week with the hide on, never had a problem with the meat. The only part I remove is the tenderloins as they spoil quickly.
If the temps allow I hang up to a week with the hide on, never had a problem with the meat. The only part I remove is the tenderloins as they spoil quickly.
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