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.

 

[elkfanatic]

My cooler is big enough to hang most deer whole but larger critters like elk/ pigs get quartered and hung up that way. I haven't noticed any difference in meat quality. Only difference is you have more meat exposed to air that dries out and gets that hard skin on it, which then gets trimmed and thrown in with the grind pile.

 

[Sask hunter]

I have been breaking my elk and moose into 6 pieces for years cause it’s easier to manage on my own. All four quarters and then two half sections of ribs

 

[Steiny77]

The important thing is to just get it cooled down. When traveling I always break my animals down into:
(2) hind quarters
(2) front legs / shoulders
(2) full back straps
neck meat
heart

Into a big cooler they go on ice (keeping out of water) and they are fine for several days if they stay cold.

At home where I have a walk in, I halve animals just because it's simple. Can't say I noticed any difference in meat quality between the two methods.

 

[longtail55]

Yes should not be a problem. I debone asap and then vacuum seal steaks and wet age for up to 21 days. all the other meat i dry age for 5-7 days and then grind and freeze and then later turn into sausage/sticks.
Biggest thing is to just keep it as cold as you can without freezing it so the bacteria doesn't start growing on your meat. if you have to freeze it thats fine also.
mainly the process is just to break down the enzymes to make your meat tender to eat.
Do some research on wet aging vs dry aging. the difference is meat loss due to oxygen exposure and some say flavor.