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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Replying to @MorlockP
Thanks. It's been a bit of work. 500 pounds hanging.
2 replies 1 retweet 4 likes -
Replying to @ShootingHipster @MorlockP
First run of jerky to nibble on this afternoon while we work away at the hind quarters.pic.twitter.com/pKqkDh9kXO
3 replies 0 retweets 3 likes
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