Looks like good meat.
My method...
I usually take the whole thing and stick it on a baking cooling rack, then slide that into a bar fridge (luckily they make them the same width, so the rack becomes a shelf). You can then dry age at home. Putting a pan of salt in the fridge helps keep humidity low and close enough to 70%.
As you need meat, take it out, and slice off what you need.
You'll then have meat aged at various stages until you finish it. I go from 0 days and finish by about 40 days, sometimes 60 days. After 60 days I don't enjoy the flavour.
Parman - Activate OP_GFY now!!
npub1lt…hk97y
2023-08-17 09:07:36
in reply to nevent1q…p7v2
Author Public Key
npub1ltt9gry09lf2z6396rvzmk2a8wkh3yx5xhgkjzzg5znh62yr53rs0hk97yPublished at
2023-08-17 09:07:36Event JSON
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"content": "Looks like good meat.\n\nMy method...\n\nI usually take the whole thing and stick it on a baking cooling rack, then slide that into a bar fridge (luckily they make them the same width, so the rack becomes a shelf). You can then dry age at home. Putting a pan of salt in the fridge helps keep humidity low and close enough to 70%.\n\nAs you need meat, take it out, and slice off what you need.\n\nYou'll then have meat aged at various stages until you finish it. I go from 0 days and finish by about 40 days, sometimes 60 days. After 60 days I don't enjoy the flavour.",
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