Thread: Hanging up venison.

It doesn't bother me and as a matter of fact you will find quite a few who refer to the hardening of the outer layer of meat as the "rind" forming. I don't have a chiller but will generally try hang an animal for a day or two if the temperature allows, usually in our garage which is huge(can park 4 cars in it..) and has concrete floor, it's attached also so has insulated walls etc and never really gets warm even in summer. Then I'll seperate into muscle groups etc and take any meat for processing to butcher. ALWAYS defrost any meat slowly in the fridge and allow it to sit chilled for 3 or 4 days before eating.