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Re: Spare ribs


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Posted by Jackitup on June 10, 2012 at 15:05:23:

In Reply to: Spare ribs posted by hipsterque1 on June 10, 2012 at 11:15:12:

Assuming proper temps all along the way. 2 weeks for pork, 4 weeks for beef, 6 or more if you want to play with wet aging beef. You should be ok.
Jon


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