>>919750>HangingHanging it will let it tenderise and make it taste better. I won't say for sure, but I think it might help with the dry taste of your meat, but I (no offense intended) don't know if it's been cooked properly. I would, generally speaking, recommend hanging what meat you can.
The advice I've been given and follow is to let the meat hang for 40°C/days
Which is to say that if the temperature outside is, say, 4°C, it hangs for 10 days. If the temperature is 10°C, you leave it to hang for 4 days. Not rocket science-exact, but a good rule of thumb.
Just, make sure you get one of those bags that protect it from flies so they don't ruin your meat, and hang your meat in a dry, ventilated location with a stable temperature - Think garage with no heating, with windows open to let the wind blow through. I use an old wood shed with no insulation.
Guy I know tried to lower the temperature in a storeroom by leaving a running cold water hose on the floor and only a wee bitty table fan for air circulation, left it for a week, and came back to find the meat covered in spots of mold.
