Quote:
Originally Posted by rickroll
+1 always wanted to try it
seems like a lot of work though, all those aged steaks need power tools to saw off the rotten edges
I’m led to believe a lot of meats become a bit desiccated rather than rotten around the edges, as long as you’ve salted them correctly, but I’m new to this so could be completely wrong.
It’s been hanging for almost 2 weeks now, nothing smells rotten but there is a bit of a ‘fridgey’ smell issuing forth from the hanging meats . I’m going to take them down if things start smelling out of hand, but I salted them well so they shouldn’t be able to harbour too much bacteria, touch wood.