[Sca-cooks] aging meat

[Carole Smith]

I'm pretty sure that this was not commercially hung meat, partly because Mom said it was really gamey to the point she didn't eat much of it.  Everybody else seemed to think it was delicious that way.  Of course they had rationing because of the war, and meat was one of the major things rationed.  

  Even at late as 1952 in England they were still rationing meat (personal experience).  You didn't get very big pieces of meat for meals.
   
  Cordelia Toser
  
Terry Decker <t.d.decker at worldnet.att.net> wrote:
  A lot depends on the hanging conditions and the quality of the carcass. 
<snip>.

Outside of a commercial environment meat can be hung below 50 degrees F 
without special equipment for around 2 to 10 days. This tenderizes the 
meat, but often makes the taste gamier. Given England and wartime, I would 
place my money on farm butchered and hung meat without quality commercial 
processing (commercial aging is expensive).

Bear

> My American mother married an Englishman in 1939 and lived over there for 
> 5 years, mostly with her inlaws, because it was wartime. She never cared 
> for hung meat, but perhaps it was hung longer in those days.
>
> Cordelia Toser


		
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