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By 'hanging' if you mean 'aging', I never do it for game. True aging is a breakdown of the meat (rotting) under controlled temps. A mold forms on the outside of the meat, which must be trimmed off and discarded. You will lose from 10% to 15% of the meat by aging. Truthfully, any portions that are to be ground, or brined, or slow cooked (crock pot, etc.) do not require aging since the cooking process takes care of the tenderization. Only the steak cuts like top and bottom round, Sirloin, NY or Ribeye, or chuck benefit from aging, but IMHO the waste is not worth the small benefit gained. If by 'hanging' you mean cooling the meat to below 45ºF, I do that with hide off, and like said, the cutting is far better. I place the quarters, etc. on pallets with frozen 2L bottles of ice, covered with a tarp and a portable fan to circulate air. Once the meat is down to temp and firm, then I make the cuts, wrap, and freeze. Having help always makes the work go faster ... and more fun. Both my wife and I always say Grace and thank the Elk ... and some how, knowing the animal, how it was taken, and how it was processed, makes the meal more nurishing, for both Body and Soul.
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