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Wall mounted mureutusajastin 64 currently am running for the first time, a portable model has been in use for a long time and I'm already learned to trust it better when your own senses. In the wall model when there is an additional humidity and temperature meter, so there is no need to guess the temperature or invent another temperature meter for some hanging space. With hygiene you have to be especially careful, especially if you plan to hang all the way to the pin, i.e. more than 150%. I crumble by hanging 100 to 120 percent, the best pieces in vacum bags and the final crumbling in the fridge. The meat is always accompanied by the same crumb timer. That "up to the pin" means about 180% to me. In that case, the game handling process must be flawless, game shooting, bleeding, ie injecting, skinning and intestine, etc. For example, a belly hit is a bad starting point for raw cooking, as well as the so-called stress meat or if struck on suspicion that the animal is not healthy. Respect for game means to me utilizing and handling game meat as well as possible from game shot to plate. Crumbling is definitely part of this process that affects not only the tenderness of the meat but also the taste, and I assure you that the “portable” crumb timer I use has never let me down. I firmly believe that a wall timer is just as reliable. I still urge you to resort to your own reason and your own senses, especially in the early stages of tenderness hibernation.