The art of dry and wet meat aging

We cannot say exactly why fresh meat is deeply rooted in the Lithuanian consciousness, but we can assure you that aged meat is head and shoulders above fresh meat. This is not only due to the taste and aromatic properties of the meat: usually the lovers of aged meat are captivated not only by the softness, marbling and structure of the meat, but also by the fact that aged meat is easier to digest.

Aging meat: what is it?

Broadly speaking, meat aging is keeping meat under special conditions, but it is not by any means fattening meat. These are naturally occurring metamorphoses that give good meat even better taste properties. It has been proven that aging meat has a positive effect on the organoleptic properties of meat: juiciness, softness and aromaticity.

The meat is usually aged for 20 to 60 days at a temperature of 0 to 4 °C. If the temperature is higher, the meat may begin to spoil, if it is lower, fermentation and maturation of the meat will not occur.

Aging of meat is divided into dry and wet, but the essence remains in enzymes. They break down the connective tissue of the meat, which makes the meat softer, juicier, and undoubtedly tastier. Long and properly matured meat, like cheese, acquires a fifth taste, the so-called umami.

Dry and wet meat aging: history and differences

Agree, meat aging is a true skill, the origins of which can be traced back to the 17th century. in art history. In his work, the famous artist Rembrandt depicted the hanging carcass of an ox, which the butcher's wife observes and examines with her eyes. Already in those days, people had discovered the taste properties of dry-aged meat - it was customary to age meat simply by hanging it on hooks.

Although dry and wet aging methods are similar, the results are definitely different. Wet aging of meat appeared only in the 1970s, when the vacuum technology of meat aging was discovered. The meat industry has benefited from this - wet-aged meat does not lose weight.

Wet-aged meat has a more sour taste - mthe taste of the food is changed by the lactic acid bacteria that produce it. During wet aging, the meat is kept at a temperature of 0-1 °C, in vacuum bags, so it does not "breathe", it matures in its own liquids.

Meanwhile, dry-aged meat can lose up to 40% of moisture (depending on weather and aging time). Dry aging of meat is appreciated because it perfectly reveals the taste characteristics of the meat.

Meat that is hung or placed on a shelf is kept at a constant temperature, it loses a lot of liquid, reacts with oxygen and is exposed to environmental microorganisms - they give the real taste of matured meat. Also, dry aging of meat requires that the room is well ventilated, the air flow varies, and thus the growth of bacteria can be controlled.

Aging of different types of meat

Are you getting ready to try your hand at aging game, pork, beef or other meat? Get to know the aging characteristics of different types of meat.

If there are a lot of white meat (turkey, chicken) lovers in your environment, let them try something a little different - aged poultry meat. In fact, it is not necessary or necessary to age poultry meat, but a short aging of such meat for 2-3 days will certainly not harm, but on the contrary, it will improve the taste of the meat. There is really no need to buy special equipment - it would be enough to let the poultry meat hang dry in the refrigerator.

This is probably new to hunters: it takes 7-14 days to mature game. But what will really surprise hunters is the fact that it is recommended to age the game uncut.

Aging pork? Be prepared for a longer process. Pork should be matured for 35 to 42 days.

And, of course, the most commonly aged meat is beef. It is recommended to age the beef for at least 18 days, but if you have the patience of a gourmet and want to taste longer-aged beef with naturally occurring blue mold, you can age it for 180 days. It is completely safe if the meat is aged in the right conditions.

Did it work?

You can recognize well-aged meat by a few very simple things. First of all, well-seasoned meat becomes red-brown in color. Second, when the meat is pressed, there should be an indentation.

It is also important that not only the aging of the meat, but also the grilling is successful. Here are some tips on how to properly cook cured meat:

• To prevent the juices from leaking out and drying out the meat during cooking, cook the matured meat only on a well-heated grill grate or plate.
• Do not overcook - use a thermometer to check and monitor the internal temperature of the meat.
• After the meat is cooked, let it "rest" - wrap it in foil. Then the muscles will relax and the juice will be released.
• Add the spices after baking. You should not overdo it: it will be enough salt and freshly ground pepper.
• If you want extra flavor, use it wood chips or aromatic fire herbs.

Wondering how to get the smoky aroma out of your gas grill? You can read by clicking here.

Prepared based on: steaksupply.lt, lithuanianbeef.com, feelthebeef.lt, jautienosnamai.lt, mesininkas.lt, balticlarus.lt