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CURING - HANGING

post #1 of 5
Thread Starter 

New question, (I think).

 

When a cow or pig is hung,I've heard for as long as 45 days, the meat gets tenderized by itself.

 

What requirements are needed to keep the meat from 'spoiling'?

 

What temps are needed and air quality?

 

What is the difference between hanging beef (or pork), or just getting a fresh cut of meat and holding it in the refrigerator?

 

I have a friend that hunts feral hogs and has promised me a couple of 20 #(+) hams.

 

More later.

 

TIA   Larry

post #2 of 5

Here is a link on hanging but its for deer or elk.........

 

http://www.smokingmeatforums.com/t/113903/the-great-debate-does-wild-game-benefit-from-hanging-and-aging-like-beef-does-or-not

 

pops6927 probably can help on this issue...

 

Joe

post #3 of 5

All meat should hang until it has gone into rigor and come out of rigor.... I even do this with salmon and trout....  Don't know how long to hang pork, at least a day or 2..... Hang away from the flies and in a cool environment... 38 Deg or so.....Dave

post #4 of 5
Quote:
Originally Posted by WINGNUT View Post

New question, (I think).

 

When a cow or pig is hung,I've heard for as long as 45 days, the meat gets tenderized by itself. Yes this happens as Enzymes in the meat start to break down the muscle fibers.

 

What requirements are needed to keep the meat from 'spoiling'? The meat must be kept below 39*F.

 

What temps are needed and air quality? Less than 39*F and 80% humidity.

 

What is the difference between hanging beef (or pork), or just getting a fresh cut of meat and holding it in the refrigerator? A Fresh cut of beef has already been aged, usually Wet Aged, at least 2 weeks when you buy it. So it is already to go or for Roast Beef additional aging improves flavor and tenderness. As I said Pork is rarely aged longer than a few days.

 

I have a friend that hunts feral hogs and has promised me a couple of 20 #(+) hams. They can be pumped and cured right away or hang them for 3 days and Smoke then for pulled pork or freeze them until you decide what to do. In any event keep them cold...JJ

 

More later.

 

TIA   Larry



 

post #5 of 5

Commercial operations get by with a much shorter time  because the put the beef through a AC shock cycle ( up to 600v ac) from 1 to 5 minutes. They do this right after death. This causes the muscles to contract repeatedly which depletes the muscles of certain chemicals that cause rigor. So they get to skip the whole rigor phase, I think they basically age in the vacume pack.

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