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
Last edited by jerseyhunter; 11-29-2020 at 03:20 PM.