I would hang my Moose and Caribou for 2-3 weeks at around 35 degrees. Usually a black fuzzy rind would develop. The meat was so tender. The little deer I get here, I will hang for 7-10 days. You lose a bit of meat due to trimming of the rind, but it is well worth it.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.