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.