I have never hung a deer or elk to age due to logistics or warm temps. I typically skin fast, quarter and submerse in ice till I can get it cut up within 2-4 days.
So here is my question. I thought I had heard that after a big game animal hangs for 3-5 days and develops a "crust" or dryness on the outside of the meat that it was a bad idea to then ice it down and get it wet? Is there any truth to that or am I remembering incorrectly?
