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Post by Freeborn on Nov 29, 2017 7:50:13 GMT -6
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Post by Catscratch on Nov 29, 2017 8:10:06 GMT -6
Will read it when I get time. I'm very interested in aging as I've had it work very well. I do it on a small scale though. Instead of aging the whole animal and then processing it, I process the animal and then age the steaks before I cook them. This lets me do it in a mini fridge in the basement where temp and time are under complete control.
Thanks for posting the site.
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Post by mnfish on Nov 29, 2017 8:13:58 GMT -6
Good read! I have been breaking down pigs and dry aging in a fridge for 5 days. Very good results. I like the vacuum pack idea to prevent drying of a leaner meat such as vennie
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