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I have found that this processes can be done at 19 to 21 days also?

I have found that this processes can be done at 19 to 21 days also

Using a LARGE clay pot as a vessel to hold my 5 # roast with a clean print news paper as a pot cover and news paper under the pot as well to absorb waste moisture (and changed on a regular basis) , I have aged large Beef roast and rib cuts to a VERY satisfactory aging process and a far cry from loosing 30 / 40 % of the overall weight or having to trim as much for waste, in a spare refrigerator holding temp @ 33 / 36 * F. The result has been as good as this method...in my humble opinion. All I can add is give it a go.


mikeasaurus3 months ago

Performance-wise, it doesn't matter the equipment used so long as the temperature is kept low to prevent spoilage and there is air circulation.

I think 21 days is too short a time to age meat, since the enzymes require time to do the work. However, there are no rules on what your palette likes, so whatever works for you is great! Thanks for sharing your process.

fred_3 days ago

You can get some tenderization at 20 days or so but you won't develop the flavors of 45+ day aging. Most of the moisture loss happens up front in the 20 days. As the outside looses moisture the outside meat contracts and slow moisture loss of the part you actually going to eat. The 30% moisture loss is in the part that you might trim anyway even if you didn't age it.