question: I slaughtered my pigs over the weekend. I'm hanging for at least one week and butchering next weekend. ...but I've been wondering: COULD I hang one of the pigs an extra week and butcher it the following weekend (~ 12-13 days from slaughter) ? Hanging in ~ 33°F
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Replying to @AngryFoodie2015
yep, we've got some country ham from LAST year still curing in salt (12 months now)
6:42 AM - 20 Nov 2018
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