How does dry aged meat not go bad?
In: 177
It does.
The thing is that what goes bad is the outer layer that’s more exposed to air and moisture.
Red meats tend to have … not air tight but I can’t think of an ELI5 close enough simile, bacteria unfriendly texture.
The bacteria WILL get through eventually but by the time they get there the water will have been long gone and they will have little to nothing to thrive on.
You rarely see white meat aged that way because the bacteria can get through and make it inedible before the preservation took place.
I can’t remember if they cut of the outer layer on all the variation of the processes or just use a coating but I know they do on some.
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