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47 Degrees Tonight - Cold Enough To Hang Pig?

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    47 Degrees Tonight - Cold Enough To Hang Pig?

    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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    #2
    No, needs to be below 40.

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      #3
      Originally posted by BoscoPico View Post
      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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        #4
        Absolutely

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          #5
          I wouldn't.

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            #6
            Definitely cold enough

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              #7
              Originally posted by brunner View Post
              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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                #8
                Yes


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                  #9
                  Originally posted by Burntorange Bowhunter View Post
                  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
                  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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                    #10
                    Originally posted by Burntorange Bowhunter View Post
                    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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                      #11
                      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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                        #12
                        Originally posted by Jbird8791 View Post
                        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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                          #13
                          Below 40 is what I’ve always heard


                          Sierracharlie out....

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                            #14
                            It’ll be fine.


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                              #15
                              I got a doe hanging. Gonna be 45 tonight.


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