Cooling
Pork is at its best when it has become fully cold. All other animal meats of the farm require longer hanging to reduce the fiber, and this is especially true of game. Fowls require to be kept longer than pork, but not so long as mutton; veal and lamb coming next to pork in the shortness of time they should be hung before cooking. Next come fowls and next beef. Mutton and venison ripen, for cooking, more slowly than other meat. [327] "Ripe" Meat.-No meat should be allowed to taint in the remotest degree before being cooked. The term "ripe" is used to denote that stage when the meat acquires tenderness, and before any change toward taint has been acquired.