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RE: Bad Meat???
I had checked the temp earlier in the week and it was always at 5 to -1 degrees. I checked it a couple of days later and it was at 36 degrees. It didn't smell (anymore than elk smells) so I refroze it. I look at it as a type of aging of the meat. I will try some this weekend and let you know if my wife gets sick.
Later Reid |
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