Proper temperature to hang meat?!
Prime rib is on sale at the supermarket!. I'm thinking about buying a quantity and hanging it in my workshop where it hovers around 50F!. If this too warm to age meat!? If not how long should I let it hang!?Www@FoodAQ@Com
Answers:
Yes, 50 degrees is too warm!. You need to have an open-air environment, between 34-38 degrees!. We have done this technique several times, and used this website as our starting-point!. Definitely worth the wait--delicious, mouth-watering, melt-in-your-mouth results! Good luck!Www@FoodAQ@Com
I didnt read the whole question but hangin meat sounds dirtyWww@FoodAQ@Com
-2 or -5Www@FoodAQ@Com