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47 Degrees Tonight - Cold Enough To Hang Pig?
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brunner
Pope & Young
Join Date:
Jan 2007
Posts:
9314
#1
47 Degrees Tonight - Cold Enough To Hang Pig?
12-26-2020, 09:30 PM
Is it cold enough at a low of 47 degrees tonight to hang a 75lbs pig that is gutted, skinned, and rinsed off?
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BoscoPico
Spike
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Apr 2018
Posts:
33
#2
12-26-2020, 09:31 PM
No, needs to be below 40.
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Burntorange Bowhunter
Pope & Young
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Oct 2006
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#3
12-26-2020, 09:46 PM
Originally posted by
BoscoPico
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No, needs to be below 40.
Lol.
Where did you hear that?
The general rule of thumb is below 50.
That meat will be fine but why leave it hanging if it is skinned? Finish the job in 20 minutes.
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Electrican
Pope & Young
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Oct 2011
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#4
12-26-2020, 09:49 PM
Absolutely
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bigjohntex
Ten Point
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Mar 2008
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#5
12-26-2020, 09:52 PM
I wouldn't.
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ColinR
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Oct 2010
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#6
12-26-2020, 09:52 PM
Definitely cold enough
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Old Bald Guy
Ten Point
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Jan 2012
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#7
12-26-2020, 09:54 PM
Originally posted by
brunner
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Is it cold enough at a low of 47 degrees tonight to hang a 75lbs pig that is gutted, skinned, and rinsed off?
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Split it down the middle and let it hang.
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OldRiverRat
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Mar 2009
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#8
12-26-2020, 09:59 PM
Yes
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rvd
Pope & Young
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Dec 2008
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#9
12-26-2020, 10:01 PM
Originally posted by
Burntorange Bowhunter
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Lol.
Where did you hear that?
The general rule of thumb is below 50.
That meat will be fine but why leave it hanging if it is skinned? Finish the job in 20 minutes.
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Below 50 is the temp we always went by also, don’t know how scientific it is but always seemed to work.
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brunner
Pope & Young
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#10
12-26-2020, 10:02 PM
Originally posted by
Burntorange Bowhunter
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Lol.
Where did you hear that?
The general rule of thumb is below 50.
That meat will be fine but why leave it hanging if it is skinned? Finish the job in 20 minutes.
Sent from my SM-G973U using Tapatalk
Almost outta ice and that ice left is on the groceries.
Gonna roll the dice and let it hang. I’ll run to town tomorrow morning to get ice.
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Jbird8791
Six Point
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Aug 2015
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#11
12-26-2020, 10:17 PM
I’ve run restaurants over 20 years. This is the standard every health dept I’ve had the pleasure of being in their jurisdiction goes by.
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https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/ct_index
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BigL
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#12
12-26-2020, 10:22 PM
Originally posted by
Jbird8791
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I’ve run restaurants over 20 years. This is the standard every health dept I’ve had the pleasure of being in their jurisdiction goes by.
https://www.fsis.usda.gov/wps/portal...140-f/ct_index
Thanks for the info. I've always heard below 40 degrees also but never had a reason why.
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sierracharlie338
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#13
12-26-2020, 10:22 PM
Below 40 is what I’ve always heard
Sierracharlie out....
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Dale Moser
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#14
12-26-2020, 10:23 PM
It’ll be fine.
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buzzbait
Ten Point
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Oct 2006
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#15
12-26-2020, 11:49 PM
I got a doe hanging. Gonna be 45 tonight.
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