[Homestead] Aging meat

Leslie cayadopi at yahoo.com
Thu Jan 15 08:53:35 EST 2009


What about chickens?  Are they supposed to be "aged" first?
 
My homegrowns tended to be pretty tough meat.

--- On Wed, 1/14/09, Clansgian at wmconnect.com <Clansgian at wmconnect.com> wrote:

From: Clansgian at wmconnect.com <Clansgian at wmconnect.com>
Subject: Re: [Homestead] Aging meat
To: homestead at lists.ibiblio.org
Date: Wednesday, January 14, 2009, 2:48 PM


> >Any thoughts? Is
> aging going to make a difference on meat that gets canned anyway?
> 

If the meat freezes on the carcass that same day you killed it, it won't
harm 
the meat but it won't be the same quality as if it had aged two or three
days 
unfrozen.

It will make a difference even if you can it.  The quality of the meat 
doesn't improve with canning.  If the meat is a bit tough (what happens if
you don't 
age it), it will still be a bit tough when it's canned, tougher at least
than 
if it had aged beforehand.

At the very least you would want rigor to come and go.


James
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