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		<title>Ask the Butcher</title>
		<description>Discuss Ask the Butcher</description>
		<link>http://www.cookingwildmagazine.com/magazine/articles/49-ask-the-butcher.html</link>
		<lastBuildDate>Wed, 19 Jun 2013 00:06:13 --800</lastBuildDate>
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			<title>April says:</title>
			<link>http://www.cookingwildmagazine.com/magazine/articles/49-ask-the-butcher.html#comment-4</link>
			<description><![CDATA[Keep in mind when washing the carc[censored] the two most important factors to consider are temp and humidity. With that in mind you should defer to the preferences of your processor. Getting dirt, bacteria, etc off the carc[censored] is the goal but wet/moist meat will spoil quickly in the "right" conditions. I hope this helps but if you have a more specific question please let me know.]]></description>
			<dc:creator>April</dc:creator>
			<pubDate>Fri, 15 Jun 2012 12:58:31 --800</pubDate>
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			<title>Grant says:</title>
			<link>http://www.cookingwildmagazine.com/magazine/articles/49-ask-the-butcher.html#comment-2</link>
			<description><![CDATA[VERY helpful article! Thanks for posting. I've heard pro's and con's on washing down the hog carc[censored] after you skin and field dress. Do you have a recommendation? What is the best thing to do?]]></description>
			<dc:creator>Grant</dc:creator>
			<pubDate>Fri, 15 Jun 2012 05:37:07 --800</pubDate>
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