timbercruiser

We hang them up, gut them and push them into the cooler, 36 degrees, then when we get 5 or 6 the proscessor picks them up.

Texas Hunter

I always gut as quick as possible, then normally depending on the weather will let it hang for 4 to 6 hours. However being from Texas that is sometimes not possible.

Trum

Personally, I’ve de boned within hours, and hung for after skinning for several days days. I didn’t really notice a difference in the meat.

However, my wife the taxidermist says;

If you’re going to mount it, get that hide/head off as soon as you can.
If it’s great trophy, that’s really important to you let the butcher skin if you can.

And for Gosh sakes when you field dress it.
Don’t Cut The Brisket (chest)!!!

nascar88

alot of it depends on the temp.