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I like to get them gutted ASAP as well.
I do not rinse them unless for some reason, it was gut shot... and I can't remember how long since I did that.
3 or 4 days hanging is good if the weather is right... if not, green cut is OK too.
I think palatability is more about how you killed it and how you process it, than it is about how you cook it.
No bone sawing for me. Only knife butchering.
Jabba
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