Hanging meat

**Rigger** · 07-06-2006, 11:28 PM

Me and a couple of guys want to hang some meat. What we were thinking about doing was buy a secondhand large fridge. Can anyone tell me the best way to do this
How long do you hang it for
Do you have to put anything on the meat
What temp do you keep it at
is it really worth it

**dirtydog** · 08-06-2006, 12:05 AM

Do a search on Japanese bondage sites, got lots there.

**forreachingme** · 08-06-2006, 12:15 AM

wanna do something like that ?

Be sure to choose the good secondhand fridge with the correct colony of coacratches in it to improve taste...

**Rigger** · 08-06-2006, 12:18 AM

Do they cost extra

**forreachingme** · 08-06-2006, 12:20 AM

most probably extra priced as the locals like those species !

**Eliminator** · 08-06-2006, 07:00 AM

Hi Rigger, these sites might help you:

http://www.fao.org/DOCREP/004/T0279E/T0279E04.htm

http://www.fao.org/docrep/003/x6932e/X6932E01.htm

or go here for the complete google on it:

http://www.google.co.th/search?clien...=Google+Search

**BillyZ** · 08-06-2006, 08:34 AM

"Hanging Meat".....I would have thought we would have had some witty remarks about that title by now!

Mine's currently tied off to the left leg and a bit sore after the last few days escapades...

**Mr Earl** · 08-06-2006, 08:51 AM

Properly aged meat is distinctly better tasting and more tender.
When I lived in AK I processed many caribou.
Optimum aging conditions.
A dry well ventilated area @ temperature of 40-45 degrees Fahrenheit.
Quarter the animal and hang on the bone.
We'd usually leave them hang 1-3 weeks.(that would vary because optimum conditions were sometimes difficult to maintain)
Aging makes a big difference.

**Eliminator** · 08-06-2006, 09:02 AM

Originally Posted by BillyZ

"Hanging Meat".....I would have thought we would have had some witty remarks about that title by now!

Mine's currently tied off to the left leg and a bit sore after the last few days escapades...

So what did you use to tie with, string? Are you sore because the tweezers were hard to use on something so small?

**stroller** · 08-06-2006, 09:56 AM

Alternatively, store your steaks in the freezer for a couple of months - ages them as well.

**Eliminator** · 08-06-2006, 11:12 AM

If storing anything in the freezer, it would be better to shrink wrap them first to keep air out. If you don't, ice will appear and cause what they call freezer burn. You can see an example of this on ice cream stored for a short period of time after openning. It causes whatever you have frozen to develope a bad taste. If you don't have a machine to shrink wrap things, then it best to wrap things like steak and chops individually and wrap tightly to remove as much air as possible. When storing shrimp, you can lay layers of plastic wrap between levels in a container.

**aging one** · 08-06-2006, 02:07 PM

Some problems. No dry area, its always humid. And for beef its not worth aging, its not marbled well, and is just too damn tough.

**Mr Earl** · 08-06-2006, 02:48 PM

Originally Posted by aging one

Some problems. No dry area, its always humid. And for beef its not worth aging, its not marbled well, and is just too damn tough.

I have to disagree. Aging tenderizes the meat. Especially lean beef or game animal like elk, moose, caribou.
You can take a virtually unedible stringy lean caribou front quarter hang it for 3 weeks and voila you have a tasty meat you can cut into small steaks and grill. Otherwise you'd have to marinate the same beast for days and still only use it in a stew.
Aging can turn a marginal cut off a marginal animal into a decent meal.
The difficulty is finding the location which provides optimum conditions for aging the meat.

**Little Chuchok** · 08-06-2006, 03:07 PM

Originally Posted by stroller

Alternatively, store your steaks in the freezer for a couple of months - ages them as well.

Up to a point.By hanging beef in a "chilled" environment, what you are doing is letting bacteria grow.This bacteria gradually breaks down the meat and makes it tender and much more fcuking yummy.

Ideally a 'chiller' or meat fridge should have a fan that extracts the air and run at betwen 3-5 degrees C.We used to hang beef in the chiller from 2 to 4 weeks.Just on a hook.Nothing else needs to be done.

For Thai Beef, I normally buy fillet steak.It's still as tough as old boots.We try to vacume pack it and leave it in the fridge for a coupleof weeks.It actually comes out ok,but nothing like the stuff from home.

**friscofrankie** · 08-06-2006, 05:06 PM

Bought a coupla Strip loin at tescos on the "Discount" cart. it was "old" took it home saved it about 10 days. Pan fried for breakfast. Delicious and tender enough.
In Fiji we had a dozen or so wild cows onthe Island This dude, "Aquila" was damn good at trappin them he'd hamstring 'em with a machete slit their throats, skin 'em and we'd hang 'em in the extra walk-in damn nice after about 10 - 14 days. like someone else said, around 40 degrees F. Cold air is dry air. so that's covered. Them tough, rangy, old beasts were quite tasty.

**Mr Earl** · 08-06-2006, 08:42 PM

I just spoke with my favorite restauranteur and he shared the secret for dealing with the Siam tenderloin.
One of the problems with the local meat is not only do they not hang the carcasses but they don't bleed the animal properly either.
So as you thaw the tenderloin in the fridge you need to daily soak up the blood that is excreted. It is about a week process. After that you end up with a pretty tasty steak. I've been eating at his restaurant for 2 years and the only mediocre steak was a NZ sirloin he tried out once.

**aging one** · 08-06-2006, 08:50 PM

Agreed Earl but not in a humid and hot environment. If you can get it cool and get the mold factor going hell yes. The best steak I ever had was on a cross country trip that ended up through Omaha Nebraska. The steak had hung for 3 weeks and they had to cut the mold off. But it started out as prime beef as well.

I think game meats are not expected to be as tender as prime beef. Most I have had are better in roasts and burgers. But I am a Yank. The steaks are fine but you gotta chew. But at the same time you are getting the great game flavor. Something you will never get from a Thai cow.

**Thaicoon** · 09-06-2006, 11:16 AM

If you are hanging Pig, Ham, they normally cover joints in a gauze and rub salt into it, nothing like a well hung ham. tasty,

**Mr Earl** · 09-06-2006, 12:09 PM

The pork here in Thailand is very good.
I still dream about the pork chop I had in Pai!
Do they age the pork?

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