Quote:
Originally Posted by Luvvarkansas
Wow, that does sound good. But 4 days in the fridge? Does the beer help preserve the meat and keep it from spoiling? I've had meat get nasty after just a couple or 3 days before.
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1) 4-5 days is max time for me based on my own personal experiments over the last 30 years I've been cooking meat.
2) If your meat went bad in three days then your fridge isn't cold enough also your meat was probably not the freshest when you bought it.
3) I do this specifically so the natural enzymes in the meat start to breakdown connective tissues with outany external tenderizers.
4) I've also wet aged beef in sealed bags but didnt find much difference.
5) My season coated meat was sealed for the entire time as I was not looking to dry age them which cant be done correctly or even safely in a regular fridge.
I keep my fridge set to be at 35-38 degrees. When I'm letting meat breaking down in the fridge I add homemade gallon milk ice blocks to the top self with the meat on the bottom shelf which keeps the fridge temp very consistent.
Seems a lot of work but I've done it so many times take less than a few minutes to set up.
After thousands of pounds of beef cooked over the years I've never had any go bad using this process.
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