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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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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yep; been there I've delayed slaughter more than once to wait for weather to cool
End of conversation
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