Hanging the kill

[Redmt]

I have always hung my kill in the walk-in box ASAP after skinning, gutting and halving down the backbone. My question is could it be quartered or separated into six pieces? 2 shoulders, rumps, and ribcage halves? I usually hang for 10 days to 2 weeks to tenderize and let it break down naturally. I've had a couple hogs that were just too heavy or too long to hang in the box. Same with a couple bucks that were pretty good size. Does it make a difference whether it's halved or completely broken down into manageable pieces?

 

[cgasner1]

2 elk in the fridge leave the rest in the field it’s way cleaner at home

 

[Redmt]

Thanks. I'm jealous of the elk! I've resolved myself to the fact that I'll never get to hunt one.