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hang time
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<blockquote data-quote="MikeC" data-source="post: 222694" data-attributes="member: 1604"><p>A mold usually starts on the tenderloin where there is not so much fat to protect it. When it starts growing there it's time to cut.</p><p></p><p>Some will start to mold days earlier than others, I can only guess, because of different chemical compostions in the meat?</p><p></p><p>When I have a carcass hanging, I stop by every day, go in the cooler and check on it. </p><p></p><p>My old butcher who died years ago, explained to me that all animals do not age at the same rate because of fat cover, enzymatic activity, etc.</p></blockquote><p></p>
[QUOTE="MikeC, post: 222694, member: 1604"] A mold usually starts on the tenderloin where there is not so much fat to protect it. When it starts growing there it's time to cut. Some will start to mold days earlier than others, I can only guess, because of different chemical compostions in the meat? When I have a carcass hanging, I stop by every day, go in the cooler and check on it. My old butcher who died years ago, explained to me that all animals do not age at the same rate because of fat cover, enzymatic activity, etc. [/QUOTE]
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