I have my own hanging room we are finishing off with air conditioner run down by a "Cool- Bot" unit as well as humidifier/dehumidifier set up, all run by a PLC.
I can hang 8 quarters on sliding stainless hooks on a ceiling assembly made from garage door track and rollers with 2 , 8ft x 3ft stainless cutting tables , one has 2feet x 3 feet UHMW cutting board as well
I have been contemplating taking up meat cutting and sausage making after many years of DIY smoking, curing and processing my own stuff.
Personally, speaking only to deer (mulies/blacktails) I have never noticed much difference in flavor or tenderness between getting hide off right away and leaving it for a few days at the right temperatures. To me, in the field or hanging out back, anything over 6 degrees C is too warm and I get the hide off immediately of that's the case and butcher as soon as I get home and cleaned up.
Where I notice the difference is with elk and moose because we always have meals off the kill in camp.... which taste fantastic of course. However, after the trip to butcher and the hanging process and all.... I do notice the difference the hanging time makes.
these topics interest me is all. I have been endeavoring to set myself up completely so as to not need to pay someone to process my big game ever again. One of the butchers I know offered to pass on his sausage making skills to me but only if I take a meat cutting course first..... so I just might be doing that sooner than later.
Sounds like you have a great setup for processing your game!
I hang in my detached garage and if the weather is right, like this fall, it gets nice and cool in there and holds the cold so I can hang my animal for 3 or 4 days no problem.
As you mention the critical detail is getting the temp down in the low single digits and keeping it there.
