Originally Posted by
jerseyhunter
I agree with Burnie. I'd butcher it as soon as you can and get it properly packaged.
Here's my schedule
I usually follow these guidelines and never had a problem
65-70 degrees--24-36 hours
50 degrees--3-4 days
35-40 degrees--7-10 days
All depends on the humidity,if it's humid I go by the first if dry then the second.
I don't remember where I got this scale from but it was years ago and I do remember shaving off some time when I copied it to be on the safe side.
i dont think berni said anything like this, temps over 40 breed bacteria...you are storin your meat in a bacteria inferno for 5 or 6 days?