Originally Posted by
Oldtimr
Getting the runs from meat that hasn't been hung is horse hockey. Subsistence hunters didn't and don't wait to eats an animal they killed, sometimes they ate parts of it while it was still quivering. That said I have my deer hung in a cooler skinned of course, for 6 days before it is butchered because it tastes better,
I agree with all that . except that hung meat tastes better. at least I CAN TELL NO DIFFERENCE.only difference I can tell is it makes it a wee bit easier to cut up if you let it hang. so if weather (temp)permits, I hang it . if not I process it as quick as I can
I also cannot fathom how meat that has not cooled would give you the runs. think about it, if you cook it you heat it up so what's the difference. now if one were to eat it raw I would expect thaT MIGHT BE A GOOD WEIGHT LOSS MEATHOD.
please forgive my fat finger typeing