If it’s SOP in French AND Chinese cuisine, it’s probably at least a good idea.
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I'm still working on the moose. At 21 days now.
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You got a moose? O_O !!!! DAMN.
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> Pigs don’t benefit from more than a night of hanging The butchery books I've read say otherwise: that 3 days + is good to tenderize meat
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"before refrigeration" This is still how most people in the country do it. I hang meat in my unheated garage.
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With the above average warm weathe we had in December it was a challenge to keep the garage in the ideal temperature range. It was helped by the floor giving off its cold from earlier -20 weather.
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My experience with whitetail is that the faster you get it cleaned butchered and freezered, the better it tastes.
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