How to store my meat in my refrigerator?

[Chopstick33]

Hi, I usually wrap my meat up with pastic wrap and store it for 3-4 day. It alway has a foul smell after. Is it still safe to eat it raw? Should I leave it uncover on a plate next time? Please some one help me on this. Here in California, grass fed beef are really pricey. 

Thanks
Jimmy

[PaleoPhil]

To me, meat that spoils while wrapped in plastic tastes foul and has the potential to develop lethal clostridium botulinum levels, whereas meat that's stored in glass or open air is less likely to become foul tasting or pathogen-loaded.

[van]

find a way to hang it, or lay it on suspended wire racks.  You'll never go back.

[raw-al]

We slice the meat thin then lay it on racks. It dries out and tastes excellent.

[Chopstick33]

How about liver? Should it be lay on wire rack? I don't have room to Hang meats in my fridge. How long will I be able to store my meat laying on a wire rack? Thanks all for the help!!!

Jimmy

[van]

Hanging meat is one of the most dense ways to store meat. Hang liver too.  It drips though, so use a catch basin.  It's totally gets yummy as it gets a slight tang to it, and when sliced thinly and layered with fat,  well, you could serve it as appetizers at any high end social affair, as long you didn't broadcast what it was. 

[Chopstick33]

What temperature should it be hung in? How long will I need to Hang it untill it get the slight tang to it? Sound like I will need to find a way to hang it in my fridge.
Thanks!!

[van]

My fridge is just a couple degrees above freezing.  And then about a week before it's got that tang.  But you can taste it along the way to see at what stage you like it.  You can also lay it on a plate and flip it over every day or more to get air to all sides,  but hanging seems to be a better way to go.  Just look at GS's pics of the meat shop in his town.

[zaidi]

My fridge is just a couple degrees above freezing.  And then about a week before it's got that tang.  But you can taste it along the way to see at what stage you like it.  You can also lay it on a plate and flip it over every day or more to get air to all sides,  but hanging seems to be a better way to go.  Just look at GS's pics of the meat shop in his town.

van,

Does Dry Aged meat has the same effects like that of high meats?

[TylerDurden]

van,

Does Dry Aged meat has the same effects like that of high meats?

No, at least dried, aged meat has never worked for me.

[van]

Yeah, I'd agree it doesn't any where near the amount of bacteria..  It just tastes and digests fine.  Eventually it will dry out like a shoe, instead of disintegrate due to bacterial digestion.

[raw-al]

How do you hang it Van? Does it take up a lot of the fridge?

[nicole]

i found several thin wood stick and place them on top of a glass cassarole dish. then lay the slab on like a rack.

[cherimoya_kid]

i found several thin wood stick and place them on top of a glass cassarole dish. then lay the slab on like a rack.

I like that.  Perhaps bamboo would work for this.

[van]

My SS wire oven rack just fits in my fridge. I was able to supend (tie) it to the light shelf at the top.  then with S hooks, get the big ones (1 1/2  - 2 inch )  you can hook the meat and hang it on the wire rack.   For those who can't seem to hang it you could make ( if you're handy) a hardwood or aluminum ( out of angle stock )  stand  and run SS wire through the top of it.  Worth doing, for hanging meat is really so much better than anything I've tried.  Have to admit,  it does look like a meat locker when you're done though.  I hang a hand towel in front of the whole thing so that my daughter doesn't get grossed out.