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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My Jigger set was handy. Hauled five to one on a line and put him on the track myself. Will send pics later.
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I'm impressed. Do you process yourself?
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