Letting the deer hang...
I'm wondering, in regard to meat quality, how long should you let a deer hang before quartering and putting on ice. When I was a kid, we would let the deer hang for days in the "meathouse", as long as the weather was cold.
How long is too long to let the deer hang(field dressed and rinsed out, but not skinned)?
How warm is too warm to let the deer hang? I know the "official" guidelines for meat safety say 40 degF, but seems like it wasn't always that warm when we would let it hang. My mom was a stickler for preserving every little bit of meat, so it wasn't like we just didn't care like some folks do(which is an entirely separate soap box entirely).