Cold aging?

Deleted_User_2665 · Super Member Joined: May 06, 2006 Posts: 380

"Ageing" meat will "rot" too if you pull the plug on the cooler.....

Common sense does apply......................................

(sarcasm and irony not well dealt with here)

squirrelbait · Posted: Sun Oct 01, 2006 11:32 am Post subject: Re: Cold aging?

Thank-you Pauls for your reply.
The concept discussed is totally different than any aging process to preserve meat.

Deleted_User_2665 · Super Member Joined: May 06, 2006 Posts: 380

Squirrelbait...

One of your esteemed collegues stated aging meat is none other than rotting meat, a blanket statement, if I recall, that encompassed our own use of time and cool temperatures to prepare our game meat for processing.

The purpose of bringing up the subject of "jerky" was to go to the extreme to show how off kilter he was about fretting over a few days hung in a cold room.

Lottsa folks have eaten meat since time began that was not fresh from the day it was killed...in fact lottsa folks prefer to age a deer a few days for several reasons already stated. Some even "age" it so far and so long that it becomes a very nutritious snack....(sarcasm there)

Of course no one wants to eat rotten meat in the context most of us realize as trully Rotten, and no one is proposing that. Fretting over a few micro organisms that the Cooking Process AND the Digestive Process will kill anyway is none other than...what was the word used? Oh yeah...Ignorance.

squirrelbait · Posted: Mon Oct 02, 2006 7:59 am Post subject: Re: Cold aging?

Wildswalker, point well made. Didn't mean to come across as negitive as I did. I just got the sense that he was talking about how to handle meat before it went into the freezer.
We have to be careful about taking "aging meat" too lightly. Everyone is different and there are many people who's digestive system can't handle a
"few" micro-orgs. But I agree with what you said.
thanks