I tend to hang my munties in the skin for 7-10 days before butchering. However, I am wondering if I can whip the tenderloins out as soon as I get it home? It wouldn't disrupt the rest of the carcass. (And a tasty little morsel to see me through the wait).
Do they need it? Will they cook and taste better? They never look as 'plumptious' after hanging, but they sure taste good.
I could undertake my own experiment, but I'd appreciate advice from anyone who has been there before me.