Granny's gone and done it again

[h2oratt]

no plans yet   I need to get a walk in cooler made  as I want to hand the meat 3 weeks or better.   BUT  I do want all my ducks in a row for when it does happen. 

Ok, why when you hang meat it doesn't go rotten , like meat in our refrig?

 

[h2oratt]

We have had a fire going outside for three days. My husband cooked the chicken in foil with onion.

 

[Wishing4Wings]

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Not if you can't digest it. There is generally quite a bit too.

 

[twisted-acres-farm]

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for a number of reasons. 1) get most of the blood out 2) ages the meat better flavors 3) starts breaking down the meat so it is more tender 4) you want the meat to be cooled down before processing it into cuts 5) you trim the not so nice looking stuff off and feed it to dogs and chickens.

 

[twisted-acres-farm]

oops you only do that with real "red" meat not pork or poultry

ie....beef , bison, yak, deer, elk, moose I guess mainly cud chewing mammals

 

[Wishing4Wings]

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for a number of reasons. 1) get most of the blood out 2) ages the meat better flavors 3) starts breaking down the meat so it is more tender 4) you want the meat to be cooled down before processing it into cuts 5) you trim the not so nice looking stuff off and feed it to dogs and chickens.
Hahaa! It's best when it's aged... somewhere between "not moving" and green!

 

[twisted-acres-farm]

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hmmmm ribeye or porterhouse

 

[twisted-acres-farm]

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most of the meat you buy in the store has already been "wet" aged which is cheap and faster for the processing companies.

 

[twisted-acres-farm]

We have had a fire going outside for three days. My husband cooked the chicken in foil with onion.

sounds good

 

[Wishing4Wings]

Quote:
most of the meat you buy in the store has already been "wet" aged which is cheap and faster for the processing companies.
dry aged has more flavor for sure!