Very long dry age

Randy,

You would need to contact CSI wouldn't you? :laugh:

Steve

WOW... I wonder what the weight goes down to? at some point does the moisture loss slow way down?

beef jerky.....

i swear no one reads any of this stuff until the day they want to, and then they ask all the same questions that were in the three thousand posts they skipped.

sure, drying levels off. loss to be around 20% loss, and then a fairly flat line.

a hint to my question in my other comment to this thread is that i can think of two very similar products, not beef though, which are dry aged commonly beyond a year, often to 18 months, and no one gives it a second thought. neither would ever be considered 'dry' really.

ding ding ding
and/or country ham, which is basically prosciutto too (but for a few tweaks).

And its done in open air with no cure.Not sure I would trust sweat sock duck though. Hell you ate 30 hour non-refrigerated pork.

what's not cured?

prosciutto is salt-cured, and so's a country ham.

I'm with you.I'd HAVE to try it!