My answer to a reader’s question about fly screens may be in this issue and if it is, will give you an insight into my attitude to hanging game.
Don’t get me wrong, I can’t be doing with meat that is ‘high’ but it is a simple fact that the longer you hang it (within reason) the better it becomes.
Both texture and flavour are improved by hanging. The length of time a roe carcass should be hung depends first on the temperature and then on your own taste.
The longer it hangs, the more tender it becomes.
As a rough guide, if the temperature in your fridge is just above freezing, then the carcasses can hang, in the skin, for at least three weeks and preferably longer.
Hang them until your courage fails! If the meat gets too strong for your taste, then reduce the time in future.
And don’t forget that a wipe inside the carcass with a cloth dipped in water with salt and/or vinegar added and then rung out, removes a lot of the taint often associated with hanging meat.
Just wipe; don’t slop water about inside a carcass. Much of the problem with tough, tasteless meat nowadays is that some butchers are in too much of a hurry to get the stuff sold and absolutely will not hang it long enough.
And abattoirs, I am told, routinely hose out the carcass which is a filthy practice, blasting germs far and wide into the meat.
Hello, Salmonella; welcome to the dinner table!
Long live wild game meat! Especially if you’ve shot it yourself and therefore know how it has been handled.