• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • Nicole Alderman
stewards:
  • Mike Haasl
  • r ranson
  • paul wheaton
master gardeners:
  • jordan barton
  • John F Dean
  • Rob Lineberger
  • Carla Burke
  • Jay Angler
gardeners:
  • Greg Martin
  • Ash Jackson
  • Jordan Holland

Dry Aging Meat

 
steward
Posts: 3666
Location: Kingston, Canada (USDA zone 5a)
462
purity dog forest garden fungi trees tiny house chicken food preservation 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?
 
Posts: 644
3
  • 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: 3666
Location: Kingston, Canada (USDA zone 5a)
462
purity dog forest garden fungi trees tiny house chicken food preservation 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.
gift
 
Companion Planting Guide by World Permaculture Association
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic