Hanging Time

65-70 degrees 24-36 hours

50 degrees 3-4 days

35-40 degrees 7-10 days



I took these from a book on butchering. I’ve been following these guidelines for over 19 years as I do all my own butchering.
I've shaved a little time off what was reccomended to be on the safe side and hasn't failed me yet. I do pack the chest cavity with ice if it's above 40