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[Donald Belzowski]

Thanks for the quick reply. Sorlion to me has great flavor but is harder to cook rare as I like and be nice and tender. I will definitely dryage a large part of the lion!

The meat will be cut by the butcher so that brings me to the clean knife issue: is there a solution I could make to dip the meat into for a certain period of time and then rinse and pat dry that would sanitize it before bagging?? Seems there could be something easily available that would help prevent spoilage before the bagging.

Could a solution of, say, a teaspoon of sodium nitrite in a gallon of water and a soak of about an hour then a thorough rinse and pat dry help in any way? Or could just a mild acid solution with vinegar or lemon juice and some salt and a good rinse be useful?

With a good rinse and dry before bagging I don’t think either would affect the flavor. Just not sure if it would help.

Any ideas or advice out there? It’s an interesting topic to me since, although this is my first drying attempt I’m sure others have lost large, expensive cuts of meat due to unexpected spoilage. An effective quick rinse could save a lot of grief and money if it worked.

Please post your thoughts…I’d love to hear your ideas and we can bat them around and see where they go.

Newbie DonBel