Homestead mailing list

["Lynda" <lurine AT com-pair.net>]

Sea Salt, non-iodized.

Lynda
----- Original Message ----- 
From: "Leslie" <cayadopi AT yahoo.com>
To: <homestead AT lists.ibiblio.org>
Sent: Thursday, January 15, 2009 6:39 AM
Subject: Re: [Homestead] Aging meat


thanks!

(add to stockpile list.... lots and lots and lots of salt.... :-)

--- On Thu, 1/15/09, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> 
wrote:

From: Clansgian AT wmconnect.com <Clansgian AT wmconnect.com>
Subject: Re: [Homestead] Aging meat
To: cayadopi AT yahoo.com, homestead AT lists.ibiblio.org
Date: Thursday, January 15, 2009, 9:37 AM




> 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. Put the dressed 
chicken in a plastic bag and put in enough mild salt water so that it comes 
in contact with all parts of the chicken. The salt water prevents bacterial 
growth on the outside of the bird.

Caution: This will ruin you. You will never be able to face the Colonel or 
Holly Farms again.

James



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