28 days done.
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- Posts: 30
- Joined: Thu Jun 23, 2016 12:56 pm
- Location: Coorparoo, Brisbane
Re: 28 days done.
Out of curiosity, have you weighed them before and after to see how much weight is lost in terms of water as they dry out? I'm convinced that there's a lot of cheap supermarket meat out there that looks bright red and wet, whereas anything hung/aged is going to lose a lot of weight as it drys out, but the quality is of course going to be better still and worse the added price per kilo. Added to which - I'm sure no-one is ever going to age cheap crap meat, they'll save it for the good stuff!
28 days done.
DodgySheep, I actually did weigh the first one I did. I went through my records and didn't record it though. I just started one yesterday so when I get home I will weigh it and let you know the difference in 28 days. From memory it was around 600 grams on a 5kg whole fillet. But that's from memory and that isn't my best quality lol.DodgySheep wrote:Out of curiosity, have you weighed them before and after to see how much weight is lost in terms of water as they dry out? I'm convinced that there's a lot of cheap supermarket meat out there that looks bright red and wet, whereas anything hung/aged is going to lose a lot of weight as it drys out, but the quality is of course going to be better still and worse the added price per kilo. Added to which - I'm sure no-one is ever going to age cheap crap meat, they'll save it for the good stuff!
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