There's a rule of thumb for hanging meat for tenderness. The enzymes in the meat work faster at higher temps. For every 10F increase in temperature above 35, cut the hanging time in half.
35...14 days 45...7 days 55...3 days 65...1 day 75...eat it now
“In a time of deceit telling the truth is a revolutionary act.” ― George Orwell
It's not over when you lose. It's over when you quit.
