- Nov 16, 2009
- 28
- 1
- 22
Is there a way to salvage the meat? We have been checking about every hour or two...would you go ahead and butcher if you know it was the heat? How long would be too long? It seems like each time we have lost another or two......its almost 7 p.m. and we are still reading 110.
We have misters, sprinklers, water/water/water going and its just not cutting it.
We have misters, sprinklers, water/water/water going and its just not cutting it.