Ross said:If he is properly bled rigor won't be a problem. Hanging simply stretches the tissue so when cut it is relaxed. If you ever have to set a broken leg, stretching the muscle is the first step so it is relaxed and allows the bones to be placed and the break isn't surrounded by tense hard muscle. Relaxed by stretching (hanging) also tenderizes the meat so it isn't tense and hard.
Ross said:Little snack sized pepperoni sticks? Perhaps I spelled it incorretly? Quite nice done as mutton or lamb, I sell quite a few to stores and at the market.