Thread: Overnight meat recovery - thoughts?

And for pigs; don't ever even consider it unless gutted and hung in the coolest place possible and even then be very quick with full recovery and butchering. Cullling sometimes we would hang a skinned hind leg 20-30ft up a shady tree where the outer flesh would dry hard. A week later the meat under that hard dry layer was awesome tender tucker. That hanging height seemed to dodge the blows. There were no wasps in those days though. Was'nt uncommo to enter an empty hut and find a note saying where meat was hung.