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How do you hang and skin?
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<blockquote data-quote="Doodle" data-source="post: 1585149" data-attributes="member: 98051"><p>Mid-60's is a bit warm for skin-on hanging, but as long as it's nice and cold I wouldn't worry too much about the skin being on. It tends to prevent loss due to drying and keens random airborne particulate from landing on the meat. That being said, I'd still prefer to skin it and put it in a proper meat locker...</p></blockquote><p></p>
[QUOTE="Doodle, post: 1585149, member: 98051"] Mid-60’s is a bit warm for skin-on hanging, but as long as it’s nice and cold I wouldn’t worry too much about the skin being on. It tends to prevent loss due to drying and keens random airborne particulate from landing on the meat. That being said, I’d still prefer to skin it and put it in a proper meat locker... [/QUOTE]
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How do you hang and skin?
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