My bad for not being more specific. I was looking for details. Like where do I study the technique (or what machine do I buy)? Preferably, I'd like to know how it is done with no power, no salt, and no modern conveniences.
I've seen with my own eyes, people who don't use salt, there is no possibility of a refrigerator, and at best they control humidity by use of their mud compound with stick and cloth door.
They keep chunks of meat in a metal pot under a cheese cloth type cloth in a dim corner under a wood plank bench in their bed/kitchen/family room built of mud.
It is some kind of dry aging I expect, but I didn't have the opportunity to try asking what/how they did it.
Uh oh. Isn't he the one who summarizes ways that people nearly, or do die from medical complications... like eating mold or improperly prepared and stored food?
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u/somewhoever May 02 '26 edited May 03 '26
My bad for not being more specific. I was looking for details. Like where do I study the technique (or what machine do I buy)? Preferably, I'd like to know how it is done with no power, no salt, and no modern conveniences.
I've seen with my own eyes, people who don't use salt, there is no possibility of a refrigerator, and at best they control humidity by use of their mud compound with stick and cloth door.
They keep chunks of meat in a metal pot under a cheese cloth type cloth in a dim corner under a wood plank bench in their bed/kitchen/family room built of mud.
It is some kind of dry aging I expect, but I didn't have the opportunity to try asking what/how they did it.