I want my meat to be well hung

Sol · I want my meat to be well hung

You ladies all have a dirty mind LOL

Lex - I think you wrote somewhere about hanging meat in the fridge so that it keeps longer. Can you suggest a simple way to do that? I.e. what simple parts can I buy in a hardware store to create such a setup?

Stop laughing, ladies. LOL

Thanks,
Sol

~mina~

I think it was van who said he does this.. he uses a line of rope or something.. i cant recall.

hth

Dean

Susie

Don't we all dear Wink

~mina~

lex_rooker · Re: I want my meat to be well hung

Tracy

This piqued my interest, bc most of the meat I buy is frozen and vaccum packed. It does get really wet when I defrost it, and I hate that.

Found this on http://www.askthemeatman.com/is_i...sible_to_dry_age_beef_at_home.htm:

A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.

Be sure to follow each step carefully, for safety's sake.

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.

3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.

4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.]

Van · I want my meat...

Yes, It was I...

Currently , I am using a ss. wire rack that is elevated off the the shelf in the top of the fridge. I simply lay out my cuts of meat. The lack of humidity in the fridge keeps the meat from going bad or bacteria from growing. It gets a little dry after some time on the outside, but actually tastes good that way. Remember, I eat only raw, so I am not sure how this would go for cooking. I too rinse off the meat first in warm and then in cold, probably just to appease my mind that I'm rinsing any 'bad' stuff picked up when sliced at the butcher. Big chunchs can also be handled this way. The ultimate way, which I had at another house, were large fish hooks, stainless steel, hanging from a rack above. The less anything the meat touches, the better. Also the more air that circulates around, the better. There is no nead to have fat on the outside to do this.
I hope this helps.

~mina~

neat, van!

well as far as cooking goes alot of high end restaurants do this with their steaks before cooking them. but my understanding is that cooking them then isnt so good for you whereas raw would be? I think it has something to do with amines. im sure kristelle would know better and Ill probably add to this when I can dig up the post (im late for work.. always late! just like the white rabbit)

I want my meat to be well hung

Re: I want my meat to be well hung

I want my meat...