How does dry aged meat not go bad?
In: 177
Bacteria and fungus need water to grow. Drying the meat denies them the water they need. Also it probably concentrates salts in the meat which also impairs microbe growth for the same reason although I am not sure how big a role this second one plays. That said, you can salt the meat while drying which works as I said. I had an opportunity to eat salted meats that were produced using techniques like used in the 1600’s. It is really salty, like shaking a salt shaker in your mouth with every bite. It won’t last forever as water does manage to work its way back in depending on storage which then allows stuff to grow and make it go bad. But if stored right it can last a very long time.
Edit: Not a cook and I guess you mean dry aged as a way to improve flavor, not a cook and didn’t think about it. But will leave this here anyway.
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