@renickvalley: Aging pork

Vinny Bono :

Isn’t prosciutto dry cured for 9 months to 2 years ?

Siya :

A butchery is really just a morgue.

⚔️🇺🇲 fluffy farmer🇺🇲❌⚔️ :

how long would you recommend hanging whitetail

Paraintheworld 🇨🇦 :

my uncle accidentally hanged beef for 50 days due to farming needs. as in harvesting to bailing

brandon :

Do you have differences of mutton vs lamb?

tsolo :

humanbeing?

847 :

Why not use local boxers?

Jason Gaustad :

is it fairly common for processors to take requests for hang times?

Jeremy T :

What temp is the beef cooler?

Rene and Caiden :

We processed pork after 24 hours where I worked

Mr Kno Eitall :

Hang pork at 34 degrees for 2 days

xAlexDeLeonx :

I’ll never eat pig and it’s rigor mortis ass again

Ashlee Smith :

Why

eyeh8teu :

10 days is too short for me. We learned that 16-21 days is to my taste.

ederd :

We used to do the same process at our house same amount of time and it tastes phenomenal. No need to hang for any longer.

user3992077582614 :

1 day

J-Rod :

After about 17 days the incremental increase in spoilage given the incremental increase in tenderness is no longer worth it to most ppl. But I’m interested in why you think the flavour improves with aging? Not like marbling gets added.

PKamau :

noo... it's water content... newly slaughtered beef the water content is very high you would buy more weight in water eg. 1kg would be about 800g

MR Miasma :

Does it adds to the flavor 🤔🤔🤔

SeaChickennnn :

Butcher shop I worked at would age them for 3 to 5 days and tell ppl there with 10 or 12 or whatever was requested

kejoyan :

at what temperatures?

sbinallazar :

TenaciousLittleMonkey :

I’ve always wondered about this.

Biggfoot00 :

my pops used to hang venison for 2 weeks

G-C :

How long can you keep a packaged brisket refrigerated?