paul has a new video  

 



visit the thread.

see the DVDs.

  • Post Reply Bookmark Topic Watch Topic
  • New Topic

Dry Aging Meat  RSS feed

 
Adrien Lapointe
steward
Posts: 3433
Location: Kingston, Canada (USDA zone 5a)
209
chicken dog food preservation forest garden fungi tiny house toxin-ectomy trees woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I read this article about Magnus Nilsson who is a prominent Swedish chef.

He is very big on using food harvested on the land or around where his restaurant is located. In for this to be possible he uses different meat preservation techniques, among which is dry aging of beef for seven months! That is a lot longer than the usual 30 days aging.

Anybody heard of such long aging for meat?
 
Rion Mather
Posts: 644
2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Any type of meat? Different varieties of ham, yes. Prosciutto can be for years.
 
Adrien Lapointe
steward
Posts: 3433
Location: Kingston, Canada (USDA zone 5a)
209
chicken dog food preservation forest garden fungi tiny house toxin-ectomy trees woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I am not talking about dry cured meat. I am talking about hanging pieces of meat so that the enzymes in it break down the muscle structure and make it more tender. I think this applies mostly to red meat like duck, goose, mutton, beef, vennison, etc.
 
Do you want ants? Because that's how you get ants. And a tiny ads:
Permaculture Playing Cards by Paul Wheaton and Alexander Ojeda
https://permies.com/wiki/57503/digital-market/digital-market/Permaculture-Playing-Cards-Paul-Wheaton
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!