Enfield Mike,
Don't get caught up with the term "rotting".
If something is dead (no blood flowing) it is rotting (for lack of a better term), but with controlled temperatures (-1 to +1) the breakdown of the meat is controlled which results in more tender meat. Same goes for the innards, controlled breakdown = no rot.
Rotted (uncontrolled and left) meat is not edible.
By letting animals "hang" you are giving the meat a good strech to soften it up.(as my grandfather in NewGlasgow use to say).
I read a story one time about a native who use to hang his fish by the tail off a meat pole. When the fish broke off the tail and hit the ground it was ready to eat.
just my $.02
Don't get caught up with the term "rotting".
If something is dead (no blood flowing) it is rotting (for lack of a better term), but with controlled temperatures (-1 to +1) the breakdown of the meat is controlled which results in more tender meat. Same goes for the innards, controlled breakdown = no rot.
Rotted (uncontrolled and left) meat is not edible.
By letting animals "hang" you are giving the meat a good strech to soften it up.(as my grandfather in NewGlasgow use to say).
I read a story one time about a native who use to hang his fish by the tail off a meat pole. When the fish broke off the tail and hit the ground it was ready to eat.
just my $.02