I was thinking a two week age to promote a more tender piece of meat
It’s your call, but 14 days isn’t going to do that much tenderizing anyway. It would have to be more like 28 days at least IMO. Then if you’re a person who trims away the aged layer you will further reduce the amount of meat. Then to do what?…make dried chewy jerky! :laugh:
Well for about 40 dollars at cost co I can get a prime top sirloin roast so I would not loose much money. And I’ve made alot of jerky and I’m not a fan of tough jerky so this is kinda of an experiment to see if I can produce a less tough jerky…..and I’ve researched dry aging and 6 to 10 days is when the enzymes and god bacteria really start to break down the proteins on the meat…. So what would it hurt to try something new, that’s just how I see it.
go for it! Maybe you’ll revolutionize jerky. :laugh:
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