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<blockquote data-quote="guywhofishes" data-source="post: 191192" data-attributes="member: 337">I'm still old school. But if conditions demand it I'll try this newfangled approach in the future.1 1/2 hours after harvest[ATTACH]18389[/ATTACH]let's get him chilled to mid 30s asap - knowing it'll be getting warmer in two days ahead[ATTACH]18390[/ATTACH]two days after being chilled real good and sleeping in the cold pickup bed with topper I got it home and hung it[ATTACH]18391[/ATTACH]next evening I turned heat up in the garage and skinned it at 60F (with beverages)[ATTACH]18392[/ATTACH]opened garage door when I was done skinning - so back down to 38 in there in a couple hoursThermapen probe readings of internal temps deep into hams have been between 36 and 38 degrees ever since a few hours after harvestthe &quot;fur on&quot; for the drive home and day/night temps have kept things aging perfect - won't even have to age anything in the fridge this year :;:rockitI'll probably start taking &quot;grinder parts&quot; off (fronts, etc.) and take them inside to bone out in comfortthese coming nights - then straps and hams last, maybe a week or ten days into aging</blockquote>

[QUOTE="guywhofishes, post: 191192, member: 337"] I'm still old school. But if conditions demand it I'll try this newfangled approach in the future. 1 1/2 hours after harvest [ATTACH=CONFIG]18389._xfImport[/ATTACH] let's get him chilled to mid 30s asap - knowing it'll be getting warmer in two days ahead [ATTACH=CONFIG]18390._xfImport[/ATTACH] two days after being chilled real good and sleeping in the cold pickup bed with topper I got it home and hung it [ATTACH=CONFIG]18391._xfImport[/ATTACH] next evening I turned heat up in the garage and skinned it at 60F (with beverages) [ATTACH=CONFIG]18392._xfImport[/ATTACH] opened garage door when I was done skinning - so back down to 38 in there in a couple hours Thermapen probe readings of internal temps deep into hams have been between 36 and 38 degrees ever since a few hours after harvest the "fur on" for the drive home and day/night temps have kept things aging perfect - won't even have to age anything in the fridge this year :;:rockit I'll probably start taking "grinder parts" off (fronts, etc.) and take them inside to bone out in comfort these coming nights - then straps and hams last, maybe a week or ten days into aging [/QUOTE]

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