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 …
Replying to @imbeinrepressed @m_r_j_smith and
> 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
11:17 AM - 21 Dec 2017
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