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Re: 28 days done.

Posted: Sun Jul 03, 2016 6:22 pm
by DodgySheep
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.

Posted: Mon Jul 04, 2016 10:44 am
by Pesto3
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! :)
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.


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