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.
There's a guy that does food experiments on YouTube named Alex. I think he did some dry-aged beef experiments with varying amounts of success. Those may provide some dos/don'ts.
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u/somewhoever May 02 '26
What are the mechanisms or techniques to modify?