How does dry aged meat not go bad?
In: 177
See it as scorched earth tactics, the meat start dehydrating which bacteria struggle to gro with low levels of humidity, so if you make a condition where the meat drys faster than the ploriferation of bacteria making harsh conditions you have created an enviroment to hostile for their reproduction. With this decay of bacteria . The pelicle (i thinks how its called) is carved out an aged steak where it gets its extra flavoured from dehydration and the decaying proliferation of mould whioch has antiseptic propertiesl.
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