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230 lb hanging weight each. 460 lb total. Probably 320 lb total cut weight will go into the freezer.pic.twitter.com/WfoGy5TdAG
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Replying to @MorlockP
We had the same day today. One is being cut up during this pic.pic.twitter.com/LsnFvowfnp
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Replying to @MorlockP
More pictures from a butchering day a few years ago: https://twitter.com/search?l=&q=from%3AMechE_Hokie%20since%3A2013-01-18%20until%3A2013-01-23&src=typd …
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Replying to @MechE_Hokie
Do you butcher and freeze sake day as slaughter? I'd read need to hang 3+ days bc rigor mortis arrives then leaves...
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Replying to @MorlockP
Usually, yes. We've also killed, scalded, and hung one night and started cutting up the next day.
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Replying to @MechE_Hokie @MorlockP
On a typical day, we start the fires around 5:30 AM and are cleaned up by 5 PM
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Replying to @MechE_Hokie
Odd that books suggest otherwise...but I trust your experience over my book learning.1 reply 0 retweets 0 likes -
Replying to @MorlockP
I'm in Virginia, working from a Mid-Atlantic tradition. There are days were we've butchered in 50 degree weather, so 3 days could be impossible for us some years
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Aha! That explains it. Re googled, found that ideal is 7-9 days hang time, but, yes, southern states have a pragmatic tradition. Fascinating!
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Replying to @BrowningMachine @MorlockP
Feel free to shoot questions whenever you like. I do mostly grunt work on butchering day, but I’m happy to give advice where I can.
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End of conversation
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