Secondary hanging time limit

[HallyButt]

Hi

i skinned my Muntjac on Sunday which was hanging in the chiller from the previous Saturday (8 days) and packed up the caserole dice and grind today leaving the haunches. Really don’t fancy breaking these down tonight, would Thursday be pushing my luck? 8 days primary hanging and 4 days secondary

 

[VSS]

Hi

i skinned my Muntjac on Sunday which was hanging in the chiller from the previous Saturday (8 days) and packed up the caserole dice and grind today leaving the haunches. Really don’t fancy breaking these down tonight, would Thursday be pushing my luck? 8 days primary hanging and 4 days secondary

What temperature is it at?
And what humidity?

 

[HallyButt]

What temperature is it at?
And what humidity?

Temp has between 2 and 4, humidity is fine, no ‘stickiness’ and not to dry

 

[fallow me]

If it looks ok, smells ok, and your eating it, I'm sure it will be fine

 

[HallyButt]

Ok so far

 

[VSS]

Humidity seems to be the big issue with extended hanging, in my experience. Other's opinions and experiences may differ.
Here, on the Welsh coast, humidity is very high. I have hung carcasses for a fortnight, but they suffered for it.
If your humidity is down to about 75% (which is the recommended level for ageing meat*, although I have seen much lower figures suggested on here) then it'll be fine.

(* info obtained from the Food Technology Centre, Llangefni, where they do a lot of research into these things).

 

[HallyButt]

ill check humidity now, it’s a fan assisted chiller and has been good so far