Originally Posted by
aharley1
I was taught to hang by the rear legs so all the fluids don't drain into the meat.
Yup, That's right ! and if you cut the head off it drains out the Jugular.( hopefully in a bucket,I do mine in my barn)
Also,as long as the weather permits (40 degrees or cooler)
I'll leave the skin on and cover it with a game processing bag and let it hang for about 3-4 day's before processing it( lift the legs to make sure they fall freely). This allows the natural bacteria
and the Rigor to start breaking down,making it more tender.
That's an old Indian secret,I guess because I'm an old Indian!
