Hello,
Maybe if it had been cut in January, sawn right away and stickered good, this would have stopped it dead in its tracks. Not necessarily because of lower moisture content of winter-cut trees which is apparently a myth but there are other pertinent factors. I butcher a pig in December because it's cold enough to keep bacteria at bay while the meat cures and the moisture content drops some so that when warmer temperature comes the meat is less susceptible to bacteria invading. Doing it in June would be impossible. It's just the point that maybe we ignore the traditional wisdom at a certain cost.
Greetings,
Don Wagstaff
