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Joined: Nov 2003
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well yeah of course it does but speed goat goes south quicker than most, the window your working with to ensure the meat is good seems to be alot narrower than with say a whitetail or elk.....


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...........or Moose. Went on a Moose hunt to Newfoundland several years ago. Day I shot my critter was pushing 70 degrees and we left it on it's back cavity proped open, hide on, until the next day. It then was airlifted whole via helicopter along with all of our camp to a waiting trailer to be transported another hour plus to main lodge where we commenced to skinning. Now a solid 24 hours+ since it was killed. I was sick, figured the whole thing had to be a loss. Disassembled and got it cooled down. Stayed on ice for next 4 days until home and butchered. Without a doubt the best eating animal we've ever had. Not advocating the method, just passing on the story.

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Originally Posted by rattler
Originally Posted by dtspoke
I'm hoping to get a chance to shoot an antelope in a couple of weeks and I'll try hanging for just two days if I get one.


in theory, hanging speed goats shouldnt do much cause they dont have near as much of the connective tissue in their muscle that needs broken down like beef does....believe one of the Wyoming Universities did a scientific study on this awhile back.....that said if your temps are ok to do it it sure aint gonna hurt....


It's not just connective tissue that breaks down. It's the chemical process that begins initially after death that starts rigor. Once that subsides then the muscle and fat will start to change due to enzymatic influence which will give it a different flavor and effect tenderness.

Now, I fully agree that it's a different process in time and intensity than beef, and honestly, if there is a meat that the first hour matters more than the last, it's antelope.

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