S and D Reds
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How long do you like for a side to hang? What is the longest you would want? What is the minimum? My dad says to hang them 'til they sweat but I would like to have a day number.
That's my answer !! :tiphat:novaman":15ynhydj said:21 days
farmwriter":3lmld8nt said:Any of ya'll go look at your beef while it's hanging?
Depends on the type of aging you are using????????????S and D Reds":10lvnjwm said:How long do you like for a side to hang? What is the longest you would want? What is the minimum? My dad says to hang them 'til they sweat but I would like to have a day number.
I agree -----That's the way Dad did in years past !!edrsimms":10x2uu0m said:Depends on the type of aging you are using????????????S and D Reds":10x2uu0m said:How long do you like for a side to hang? What is the longest you would want? What is the minimum? My dad says to hang them 'til they sweat but I would like to have a day number.
Commercially and your local Kill Floor Bubba it is Wet aging under refrigerated conditions or 32- 34 degrees F with no mention of regulated RH or air velocity (17 days on Average / High - 28 days) (tenderization in the bag)
The Lost Art of Dry Aging (most people dont miss what they never had)
The traditional process not used too widely at the local Bubba plant is whole carcass refrigeration at 32 - 34 degrees F for 21 to 28 days, but with a closely monitored RH between 100% and 85% and an air velocity of 0.5 to 2.5 m/sec.
I imagine your local Joe bob is using wet aging --what a shame as you are missing out on the flavor
S and D Reds":j9j7k5ra said:How long do you like for a side to hang? What is the longest you would want? What is the minimum?
crimsoncrazy":3ctvofpj said:One of the old timers around me hangs his til it starts to mold...ha ha
TexasBred":2lylnudi said:crimsoncrazy":2lylnudi said:One of the old timers around me hangs his til it starts to mold...ha ha
That's where you get that great flavor and tenderness...."aged beef"....