Ageing Meat and Safety
Posted 05 December 2008 - 12:57 AM
Posted 05 December 2008 - 01:06 AM
Posted 05 December 2008 - 08:56 AM
Posted 05 December 2008 - 11:42 AM
OK, you must meen you kept it in a COLD locker, right? I can't imagine you let meat hang in the daytime air for 30 days. That seems to defy everything I've ever known about safety. Does the cooking kill whatever bad bacteria grow in there? Maybe I should let my meat sit in the fridge for long periods of time, then. Is moisture bad or should I seal it in a plastic bag?
We used to have our deer hang at the locker for 30 days.
Posted 05 December 2008 - 11:55 AM
Posted 05 December 2008 - 12:01 PM
Posted 05 December 2008 - 11:05 PM
Posted 24 December 2008 - 07:35 PM
Posted 08 February 2009 - 01:27 PM
Posted 31 March 2009 - 09:45 PM
Sounds a bit like lutefisk (something you should never, ever try IMO).
Yeah the best one is the Icelanders letting shark meat rot in the ground for months at a time... to let the urea seep out. This is actually a delicacy Tried to order some and it costs like $100 an oz!!! And couldn't because the US customs wouln't alloy this kind of product.Maybe I need to fish my own shark and do that and see how it tastes... apparently it has to age just like wine does
Posted 01 April 2009 - 09:52 PM
Posted 02 April 2009 - 09:23 AM
He's right! Pop a gill and let it bleed out, cut (do not rinse with freshwater) and bag.
As I said in a previous post, I just ate a pheasant I shot 5 days ago and skinned and cleaned and put in the frig. Next time I will let it set a full 7 days before cooking. Sure had alot more flavor than ones I shot and ate that day.As for shark, make sure while it is still alive that you bleed it. That is where the urea taste comes from and there really isn't an excuse for doing that to yourself or others. Then keep it cool. I prefer shark over any other game fish and that includes wahoo, tuna or swordies.
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