For safety, meat (any kind) should never be allowed to rise above the temperature of your fridge, about 1 or 2 degrees Celsius, or 34 to 35 degrees Fahrenheit. Meat should go from your fridge, to the counter for preparation (if any), then either back in the fridge to await cooking or onto your cooking surface. Other than that, for cooking, it's often best that it not be in a frozen state when you decide to start cooking it.
Usually they would preserve there meat with salt and hang it.
Why
core temp is the thickest park of the meat or the middle of the dish. core temp must be 165f to be safe for serving.
The temperature and humidity of the meat locker will determine how long you can hang the meat.
saturated fat
The meat should be hung in a cooler.
It's normal for testicles to hang lower in warmer temperatures or during physical activity to regulate temperature and promote sperm health. However, if they consistently hang low and cause discomfort, it could be due to aging, hormonal changes, or a medical condition that may need evaluation by a healthcare provider.
Mylar with a vacuum. or a standard canning process or irradiated and vacuum packed in mylar (meat stays fresh of a year or more at room temp)
Internal temperature of 165 F.
Yes, you can... BUT keep in mind that there are many types of bacteria growing on it. Just because the inside of the meat stays cool doesn't mean that the outter meat is the same temp. And as we all know bacteria needs a dark warm damp area to breed, so that room temp meat has all of those characteristics.
Through cooking you can make just about any spoiled meat edible, but you may not be able to stand the taste. It's best to gut them hang them and put the meat in the refrigerator or freezer as soon as possible.
If you want to let your best friend be happy ? Hang out with her/him.