For most foods, especially meat, the experts usually say you’re supposed to throw it out after about a week at most. So how can you ignore all that and stick a chunk of meat in your fridge for sometimes upwards of 60 days and it’s “fine dining?”
And how does eating meat that old not at least give you food poisoning?
In: Other
All the bacteria and other bugs that would do this to you need moisture to grow. Dry-aging and salting remove that moisture, which allows it to stay good much longer than unpreserved meat because the bacteria can’t live in the environment.
To give you an idea of how much salt we’re talking about, salted meat would typically be boiled when preparing to make the salt bearable and soften the meat, which would be full of crystallized salt at that point
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