Favourite time of the fortnight…
Meal prep… https://cdn.nostr.build/i/db4ea0c0ddba95a5d490687ce3d6ee8d2eab7689d4ba73eab4df4f9dbf6bb125.jpg https://cdn.nostr.build/i/2a80b521ff3309a74ea913bc33dd58...
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.
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.
4❤️1🤙1
