Thread: Hanging a carcass

Old rule of thumb ,Hang the animal so the scrag end of neck is 8 -10" above the floor.Leave it hang until the carcass relaxes when that happens the end on neck should almost touch the floor.If thats not possible freeze the various cuts & prior to being required thaw the put in fridge for 10 days or so. That ages the meat & it should be tender when cooked.I do it now with all my venison even if its been hung for a while.
Have a red to cut up tomorrow night that been hung since Saturday,18 month old hind.Should be good eater.