It's my understanding that meat (pork, beef, fowl) wants to hang AT LEAST a few days...and a week is fine, and - for beef - 30+ days is good.https://twitter.com/wrigglesby/status/943906296666972160 …
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Thanks. It's been a bit of work. 500 pounds hanging.
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getting it hanging must have been a bear in itself I slaughtered some ~585# pigs ( ~410# hanging) and just hoisting them w 3:1 pulley was insanely hard work
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