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
not sure but I think maybe https://www.amazon.com/Butchering-Beef-Comprehensive-Photographic-Slaughtering/dp/1612121837 … https://www.amazon.com/Butchering-Poultry-Rabbit-Lamb-Goat/dp/1612121829 …
11:50 AM - 21 Dec 2017
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