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[Clansgian AT wmconnect.com]

> >So do you skin then age, or age then skin?
> 
Keep in mind that aging doesn't require that the carcass be intact.  Whole 
sides of beef and pork are hung to age for convenince's sake as much as for 
anything else.

Most often for a goat or deer I will skin the carcass and quarter it and age 
the quarters.  But if it's a favorable cold outside, in the 20's at night and 
low 40's in the day (and these days are getting rare!), I will hang the 
unskinned carcass whole.  If you let rigor mortis come and go, the carcass is 
much 
easier to handle.


James