I've hung plenty of rear quarters and back steaks in a cool area, with sum breeze, and coated meat with fine black pepper, to keep flys off, liberal use esp in creases and folds, in the meat. I skin...
Type: Posts; User: southernman
I've hung plenty of rear quarters and back steaks in a cool area, with sum breeze, and coated meat with fine black pepper, to keep flys off, liberal use esp in creases and folds, in the meat. I skin...