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Hanging time
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<blockquote data-quote="MikeC" data-source="post: 533443" data-attributes="member: 1604"><p>Wrong, wrong, wrong, wrong, wrong. To allow meat to hang too long will put a taste in meat many don't like. If left hanging excessively, the outside will spoil, get a green tint, and taste horrible if the "green stuff" is not all trimmed off. Which is almost impossible.</p><p></p><p>This untrimmed stuff will give the ground beef a certain "Whang".</p><p></p><p>Depends on cooler temp too. "Hot" aging for 48 hours works as well as 2-3 weeks in a cooler.</p><p></p><p>You want the enzymes to work but too long will allow bacteria to grow.</p><p></p><p>At 33-36 degrees, 21 days is the top limit for me. I really prefer 14. Anything more than that does not tenderize the meat more...........</p><p></p><p>But then again rotten meat IS very tender. :lol:</p></blockquote><p></p>
[QUOTE="MikeC, post: 533443, member: 1604"] Wrong, wrong, wrong, wrong, wrong. To allow meat to hang too long will put a taste in meat many don't like. If left hanging excessively, the outside will spoil, get a green tint, and taste horrible if the "green stuff" is not all trimmed off. Which is almost impossible. This untrimmed stuff will give the ground beef a certain "Whang". Depends on cooler temp too. "Hot" aging for 48 hours works as well as 2-3 weeks in a cooler. You want the enzymes to work but too long will allow bacteria to grow. At 33-36 degrees, 21 days is the top limit for me. I really prefer 14. Anything more than that does not tenderize the meat more........... But then again rotten meat IS very tender. :lol: [/QUOTE]
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