When meat hangs in a cooler long enough to dry out and it starts to get a light coat of mold on it, it is ready to be processed. Admittedly I seldom let them hang that long but I do let them hang at least two weeks.
When meat hangs in a cooler long enough to dry out and it starts to get a light coat of mold on it, it is ready to be processed. Admittedly I seldom let them hang that long but I do let them hang at least two weeks.
A Government that pays people to do nothing destorys their willingness to do anything!
So then, WHO cooks it????????Originally Posted by Captain
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
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