Granny's gone and done it again

[Granny Hatchet]

Thanks for explaining it in "granny" terms . I have wondered for yrs but didnt understand.

 

[twisted-acres-farm]

do you dry or wet age it ?

If I am doing one of my own animals or buying from a local rancher and paying for the process I DRY AGE ONLY !!! Beef I like to hang for 21 to 28 days. Hard to find a butcher willing to take up cooler space for that long but TUFF NUTS I am paying for it.

There is a lot more waste in dry ageing from the trimming BUT you can feed it to the dogs or chickens. Usually you don't age what is going to be hamburger for very long. only the "good meat"

 

[twisted-acres-farm]

Makes my mouth water. LOL

and that is dry aged.

 

[twisted-acres-farm]

Thanks for explaining it in "granny" terms . I have wondered for yrs but didnt understand.

your more then welcome.

 

[Granny Hatchet]

are pigs done the same way ?

 

[twisted-acres-farm]

I just can't seem to get warmed up tonight.

Thinking I may do the soak in a cannibal hot tub tonight.

 

[Granny Hatchet]

your more then welcome.

 

[Granny Hatchet]

I just can't seem to get warmed up tonight.

Thinking I may do the soak in a cannibal hot tub tonight.

ohh do you have a real hot tub ? I never been in one. LOL

 

[twisted-acres-farm]

are pigs done the same way ?

NOPE what we do/get here they butcher and hang there for about a day and we start "processing' the next day or day after. Other then what you want for bacon, ham, Canadian bacon, or salt pork. BUT that is all treated with salts/cures/spices.

 

[twisted-acres-farm]

ohh do you have a real hot tub ? I never been in one. LOL

nope just an extra large bathtub from the 50's and then once I am in I just leave pure hot water dribbling/trickeling in the tub the 1/2 or longer that I am in the tub. I think the final temp is over 120* OMG so lovely.