I’ve been a believer of hanging meat for a period of a few days.
Others have tried to convince me that cutting up meat and keeping the meat in a refrigerator for a few days has identical results. IDK.
What day you?
At my camp, we always hang it right up and dressed it right there => take all the meat we can off the body, then stash/keep it on ice in coolers for several days. Pulls the excess blood and gaminess out of the meat. After 7-10 days, we parcel it up for sausage, grinding, and steaks.
Since I hunt in the farmlands north of Abilene, TX, deer camp temps can be 19-40 degrees for the week, or 55-75 degrees for the week. Not a fan of letting meat just hang in 60-70 degree weather - too easily blown by flies.
YMMV.
