Originally Posted by Cynikal
A friend tagged it but did not want to clean it so he gave it to me,
Never cleaned one before, so this is all new.
How long would you hang one in ideal weather, IE upper 30's.
I have heard 2 to 21 days.
I helped my brother and nephew process four or five deer about three years ago. The carcasses had been hung up for no more than one week. However, the temps there had been below freezing. So...a day or two before butchering time he put a kerosene heater in the room to thaw out the deer.
The results were just fine. That was my first opportunity to process deer completely, which meant skinning, quartering, cutting steaks and other bigger cuts, a pile of smaller pieces which went into burgers. We then cut and weighed each burger and separated them with wax paper.
Each package was clearly identified with a dark magic marker as to it's contents and weight.
Later, my brother made jerky, too, using his newly bought dehydrator.
It all seemed logical to me.