I always process mine right away . I think there is no need to hang i don't notice any differance in flavor. You have to have cold enough temps to hang ,I worry about going bad because there is a fine line between ageing and rotting
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"The believer is happy. The doubter is wise."
If it stays nice and cold Ill let mine hang for 2 or 3 days. With as warm as its been Ive been quartering them up the day I shoot them and getting them in the fridge or a cooler with ice. After their on ice or in the fridge I get to it when I have time, 2 or 3 days is fine.
how long do u wait
