At 23:17 30/07/97 -0600,  Kirt wrote:

>1] Cut fatty strips of meat thinly and lay on a wire mesh in front of a fan
>overnight. The resulting jerky is raw

>2] Hang a thick steak (like a New York strip or a lamb chop) from one of
>the shelves in the fridge. You could use fishing line or even a paper
>clip--unless you have a huge cut which would be too heavy. You'll find that
>within a couple days the outside of the meat will dry and crust over while
>the inside continues to age..... You can even hang meat in room temperature
in front of a fan
>and it will age much faster (for this it is probably more important to get
>pastured meat

Useful techniques, I must try them.

> commercial meat, in my experience, rots much faster than
>pastured or wild meats). Probably best to avoid any cuts with visible blood
>vessels in them since the moisture inside will cause bacterial off-flavors.

I would not eat commercial meat, its loaded with toxins.

> In the old days, sides of beef were often hung as
>long as thirty days to improve flavor/texture, and it is still done with
>certain game.

Useful info.

>One butcher I found brags that he hangs everything 14 days
>
Great butcher! Now if he would only get the good meat for you...
And more?:...:

>. Same for fish fillets...
>
Thanks,
Lynton