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The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32 degrees Fahrenheit or lower for the carcass to chill properly without refrigeration.
Take precautions during slaughter, chilling and processing to keep the carcass and cuts clean and free from contamination. Use clean equipment, keep hands clean, wear clean clothing and keep work and storage areas clean. 1e1e36bf2d