New question, (I think).
When a cow or pig is hung,I've heard for as long as 45 days, the meat gets tenderized by itself.
What requirements are needed to keep the meat from 'spoiling'?
What temps are needed and air quality?
What is the difference between hanging beef (or pork), or just getting a fresh cut of meat and holding it in the refrigerator?
I have a friend that hunts feral hogs and has promised me a couple of 20 #(+) hams.