[Homestead] Aging meat

Leslie cayadopi at yahoo.com
Thu Jan 15 10:09:55 EST 2009


Too bad the temps in the desert swing so much in the winter.... LOL.... if it wasn't for that could just hang them outside.
 
Overnight 20 degrees, yesterday mid-day 70.  Today will probably be 65-70 again, then back down under freezing.   That wouldn't be good for keeping them outside.   I do like the temperature swings though... so different than S. Fl where overnight lows could be 80+ in the summer, and rarely under 60, and humid YUK.
 


--- On Thu, 1/15/09, Gene GeRue <genegerue at ruralize.com> wrote:

From: Gene GeRue <genegerue at ruralize.com>
Subject: Re: [Homestead] Aging meat
To: homestead at lists.ibiblio.org
Date: Thursday, January 15, 2009, 9:42 AM

On Jan 15, 2009, at 7:37 AM, Clansgian at wmconnect.com wrote:

>
>>> What about chickens?  Are they supposed to be "aged"
first?
>
> Absolutely!  If you slaughter a chicken six to ten weeks old (or a  
> rabbit),
> you can cook it right away and it's OK.  But any older chicken, and  
> any chicken of any age you want to be extra fine, age it in the  
> coldest part of your refrigerator for two or (preferably) three days.

In the movie SHOGUN, with Richard Chamberlain, I recall one or more  
chickens hanging from a line in a back yard, just essentially rotting  
until deemed ready for kitchen preparation.



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