Text 21917, 110 rader
Skriven 2014-12-17 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hanging beef
====================
-=> Quoting Dave Drum to Dale Shipp <=-

 DD> I've never understood hanging meat. What was its offence?

It serves two purposes.

The first is to quickly bleed out the carcass.

The second is to age and tenderize it. If done in the right
temperature and humidity conditions the meat is improved two ways:
through moisture loss which intensifies flavour and tenderizing. The
tenderizing comes from enzymic action, not bacterial. If but if hung
too warm, the fat goes rancid and the bacteria growth gets out of
control so the meat spoils or gets "high".


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aging Beef
 Categories: Beef, Info, Bbq
      Yield: 1 Servings
 
      1    Text file
 
  Buy a whole Sub-Primal rib eye or strip loin when they are on sale
  You probably won't find Prime, but make sure you get no less than
  Choice.
  
  Take it out of the plastic wrap that it comes in and rinse it off
  with cold water.  Let it drain and pat dry with paper towels.
  
  Wrap the meat in a large plain white cotton dish towel and put it on
  the bottom shelf of the refrigerator.  The bottom shelf is the
  coldest place in the refrigerator and is out of the way.  It might be
  a good idea to check the temperature with a freezer thermometer to be
  sure it is not too far outside the 34 - 38 F range.  Adjust the
  refrigerator temperature if necessary.  This could be a very
  expensive mistake if the refrigerator is too warm .
  
  The next day, change the towel.  The first towel will be soiled by the
  moisture that has seeped from the meat.  Continue to change towels as
  needed, from 10 days to 2 weeks.  Now you can start to enjoy good
  steaks.
  
  Cut steaks as needed from each end.  Rewrap the unused portion and
  continue to replace the towels while the remainder ages.
  
  If you have not finished the entire piece after aging for 21 days,
  remove the remainder from the refrigerator and cut into individual
  steaks. Wrap each one in heavy-duty plastic freezer wrap and freeze.
  They will keep for months in the freezer.
  
  To clean the soiled cotton towels for re-use, soak them in cold water
  overnight.  Next, soak them in cold salt water for 2 - 3 hours to
  remove any blood stains.  Then launder as usual.
  
  From: Kit Anderson
  
  The discussion on ageing beef piqued my science major curiosity. I
  looked it up in "On Food and Cooking" and McGee references "Food
  Theory".
  
  After an animal is slaughtered, the muscles continue their metabolic
  processes for a time. Oxygen is utilized and lactic acid is produced.
  This lowers the pH which not only makes an inhospitable environment
  for bacteria, but also breaks down the walls of lysozymes. This
  releases enzymes which break down the protein in muscle cells into
  amino acids. Amino acids responsible for much of the flavor of meat.
  (MSG and aspartame (Nutrasweet) are amino acids.) Collagen is also
  broken down, but at a much slower rate.
  
  Beef can be aged from 3 to 10 days at 34-38F. This is different than
  the bacterial action the French call 'mortification'. The meat is
  aged, but long enough for bacteria to putrefy the outside. This is
  cut off before cooking.
  
  One limit to ageing is oxidation of the fat. The hard beef fat is less
  susceptible to rancidity than the less saturated fats of pork,
  poultry, and fish.
  
  Dry ageing is the preferred method. Your refrigerator is too dry.
  Ageing coolers found in good steal houses control humidity as well as
  temperature. If I were to age in a refrigerator, remove the meat from
  the plastic and wrap in butcher paper. This allows the meat to retain
  some of its moisture but not saturated in liquid.
  
  I found some interesting information on slaughtering also. A stressed
  animal uses up its supply of glycogen and oxygen resulting in less
  lactic acid after the animal is dead. This allows bacteria to start
  working. The result is meat with a mushy texture and poor flavor. The
  more humane the slaughter, the less stress. Animals are first stunned
  with high voltage square wave electricity.
  
  So all of us deer hunters should be using stun guns instead of .308's.

  From: Michael T. Green

  Date: 24 Feb 97 Bbq Mailing List Ä
 
MMMMM


YK Jim


... Mistakes with grenades do not end well.

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