Author Topic: Making high meat out in the open VS in a jar?  (Read 2130 times)

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Offline Aaaaaa

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Making high meat out in the open VS in a jar?
« on: January 06, 2012, 11:43:48 am »
I remember reading somewhere that someone was ageing high meat just on a plate in the fridge, VS in a jar.  What do you guys think about doing it that way?  Will it take longer?  End up with a different kind of bacteria?  From what I hear, its the kind that grows with oxygen that you want, correct?

I just much prefer the drier aged meat to the slimy sort.  Now that I finally have some fresh bison, I think I'm going to make a little of both, and see how it goes.

Offline TylerDurden

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Re: Making high meat out in the open VS in a jar?
« Reply #1 on: January 06, 2012, 04:25:08 pm »
I found the drier, aged raw meat to have no effect on me. Only the slimy versions helped boost my mood/concentration etc.
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Offline Haai

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Re: Making high meat out in the open VS in a jar?
« Reply #2 on: January 06, 2012, 06:22:55 pm »
Will it take longer?

The bacterial growth rate on the meat is mainly determined by temperature, whether it is in a jar or not. Perhaps if the meat is on a plate the constant and greater supply of oxygen will also increase bacterial growth rate compared to in a jar. If you want high meat quick take it out of the fridge. If you want it really quick put it somewhere warm at about 35C.
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