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How do you hang and skin?
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<blockquote data-quote="RustyRick" data-source="post: 1584810" data-attributes="member: 69572"><p>Advice from a beef man. The NA tradition of hanging our meat to cure is all wrong. Hanging by hock or front means that the weight of the carcass pulls tight the whole muscle mass. Especially when hung by the hock. Your best cuts come from the hind quarters, and that is pulled tight by the weight of the ribs and front.</p><p></p><p>The meat should be hung loose or relaxed in meat cheese cloth or meat bags. That way the muscle tissue is relaxed.</p><p></p><p>You will find the meat to be much more tender. Enjoy.</p></blockquote><p></p>
[QUOTE="RustyRick, post: 1584810, member: 69572"] Advice from a beef man. The NA tradition of hanging our meat to cure is all wrong. Hanging by hock or front means that the weight of the carcass pulls tight the whole muscle mass. Especially when hung by the hock. Your best cuts come from the hind quarters, and that is pulled tight by the weight of the ribs and front. The meat should be hung loose or relaxed in meat cheese cloth or meat bags. That way the muscle tissue is relaxed. You will find the meat to be much more tender. Enjoy. [/QUOTE]
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