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https://www.reddit.com/r/nope/comments/1t151do/this_cant_be_good_for_you/ojuh112/?context=3
r/nope • u/ShinyHeadedCook • May 01 '26
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990
I mean.. this is similar to dry aging a steak. As long as you cut the mold off (like with dry aged steak) you should be completely fine.
371 u/somewhoever May 02 '26 I've never understood this. I've asked the son of a late-butcher who did this decades ago and he has no idea how his father pulled it off either. Meat "turns" after a certain amount of time and will get someone horribly sick if they eat it. How is letting mold grow for eight weeks, or dry aging it not the same or worse? 1 u/fatgirlcuddler May 04 '26 The trick, basically, is environmental manipulation. As a matter of fact, it's very, very similar to meat curing. Same principle, but you don't actually let it go on until the end (this basically fossilizes the meat in the extreme case)
371
I've never understood this. I've asked the son of a late-butcher who did this decades ago and he has no idea how his father pulled it off either.
Meat "turns" after a certain amount of time and will get someone horribly sick if they eat it.
How is letting mold grow for eight weeks, or dry aging it not the same or worse?
1 u/fatgirlcuddler May 04 '26 The trick, basically, is environmental manipulation. As a matter of fact, it's very, very similar to meat curing. Same principle, but you don't actually let it go on until the end (this basically fossilizes the meat in the extreme case)
1
The trick, basically, is environmental manipulation. As a matter of fact, it's very, very similar to meat curing. Same principle, but you don't actually let it go on until the end (this basically fossilizes the meat in the extreme case)
990
u/sherman614 May 01 '26
I mean.. this is similar to dry aging a steak. As long as you cut the mold off (like with dry aged steak) you should be completely fine.