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Originally Posted by Clarkey
I like the sounds of this... but how does meat keep from not going bad with that amount of time? This would only work with cryovact meat correct?
Have you ever experimented with dry aging with a vacuum membrane?
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Meat will stay good in a packing house vaccume seal for a long time, 3months+/-, but will initially smell pretty rank when you break the seal, this confinement odor will go away, but you will have to trim additional discolored fat.
We would dry age loins when I was in the industry for personal use. It would be tough to do this at home and havent tried. You basically need commercial refridgeration and space, not to mention to smell.