Discussion Starter · #1 ·
Hi everyone! We have 10 pigs that we are raising and butchering with some family and friends. We want to get the most meat and fat out of the pigs and waste as little as possible. I know growing up when we hung our deer or other game, we would gut it, put a stick in the ribcage, and leave it to hang with the skin on. Which helped protect meat from drying out. Could you, or would it even be helpful to leave the skin on a pig if you were hanging it for a week? Would it affect the meat in any way? Thank you in advance for any advice!