Dry age beef equipment/marinades?
I’ve found a series of links concerning certain recommended dehydrators that you could use:- http://paleodiet.com/#dehydrators Follow up to:- I’m not really in a position to properly answer this question re dehydrators, to be honest, as I have so little time these days that I just eat raw meat, as it is, whether aged or not. I’ve only ever dried some (wrapped) ox tongue in the sun for a few days at a time, and that’s about it. I would suggest you join and put a general question re this on the livefood yahoo groups list, as there’ve been a number of questions re dehydrators on that group in the past – (unfortunately, the Yahoo groups search engine is so defective that I haven’t been able to search the livefood archives there properly). The usual recommended temperature for dehydration by RPDers is, incidentally, 95 degrees Fahrenheit. Aajonus, last I checked, stated that nothing must be heated above 98 degrees, so that
