Can dry aging beef and curing/fermenting/drying meat be done in same environment?
Can dry aging beef and curing/fermenting/drying meat be done in same environment ? By environment I’m referring to using the same fridge or room for example. Do these processes require similar temperature and humidity ? I’d like to get a dry aging fridge, but maybe I would need two if I want to do it all (dry age beef and make salami).
Best Answer
No, you can't do both in the same environment because the two need very different temperatures. Dry aging beef requires a cold environment (34-38°F or 0-2°C). Curing salami needs a higher temperature (42-60°F, 6-16&dev;C) and slightly higher humidity (70-80%). Beef would rot in the temperature range you'd cure salami.
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What is the most economical way of aging beef?
Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product.What are the two aging methods for meat?
Dry- and wet-aging are the two popular commercial beef aging techniques. Dry aging refers to a process in which unpackaged meat is stored in a refrigerated room with controlled temperature (0\xb0C\u20134\xb0C) and humidity (62%\u201387%).What is the best temperature to cure meat?
Curing should be carried out at a temperature between 35\xb0F and 40\xb0F. The lower temperature is set for the purpose of ensuring cure penetration and the upper temperature is set to limit microbial growth (PHS/FDA 2001).What makes dry-aged meat intensify?
As more and more moisture evaporates, the flavor of the liquid is getting more and more concentrated. With beef, as water evaporates, the natural beef flavor intensifies,\u201d she says.How to convert fridge to meat curer
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