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Pasch du Plooy
- Sep 18, 2019
Dry aging
Dry aging is a process suitable for whole meat cuts, that are still on the bone. There are three very important factors that you must keep in mind to be able to dry age successfully. Correct temperature
The aging temperature is the most important factor, your fridge or room should be between 1 C and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil. Correct humidity
The ideal humidity
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