Hanging Beef For 28 Days. hanging meat is really important to the quality of meat, and is the first stage of good butchery. Still no major changes in flavor. yes, friends, you can dry age beef at home! The home butcher will always hang beef for a period of time before safely consuming. dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 f and freezing. You also need a humidity of about 85 percent to reduce water loss. So what is hanging and why. The steak starts to get noticeably more tender, particularly toward the higher end of this scale. Dry aging also promotes growth of a certain fungal mold species on the carcass and forms a crust. The reason for this is to allow the moisture to evaporate from the muscle allowing the natural enzymes break down the connective tissue thus creating a better flavor. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. 14 to 28 days: Because so much of the meat's weight is lost due to moisture loss.
from www.marxfoods.com
yes, friends, you can dry age beef at home! 14 to 28 days: You also need a humidity of about 85 percent to reduce water loss. Dry aging also promotes growth of a certain fungal mold species on the carcass and forms a crust. So what is hanging and why. The steak starts to get noticeably more tender, particularly toward the higher end of this scale. Still no major changes in flavor. The reason for this is to allow the moisture to evaporate from the muscle allowing the natural enzymes break down the connective tissue thus creating a better flavor. The temperature needs to stay between 36 f and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process.
Hanging Beef For 28 Days hanging meat is really important to the quality of meat, and is the first stage of good butchery. The home butcher will always hang beef for a period of time before safely consuming. Still no major changes in flavor. The temperature needs to stay between 36 f and freezing. 14 to 28 days: Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. Dry aging also promotes growth of a certain fungal mold species on the carcass and forms a crust. The steak starts to get noticeably more tender, particularly toward the higher end of this scale. The reason for this is to allow the moisture to evaporate from the muscle allowing the natural enzymes break down the connective tissue thus creating a better flavor. hanging meat is really important to the quality of meat, and is the first stage of good butchery. Because so much of the meat's weight is lost due to moisture loss. dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. yes, friends, you can dry age beef at home! You also need a humidity of about 85 percent to reduce water loss. So what is hanging and why.
