- Get meat that is just as fresh as possible
- Meat should be hanging or placed on a wire rack for maximum air circulation
- Eventually you will discard the outside, so make it much thicker than you eventually want it
- Put in a refrigerator that is nearly constantly 33-34 degrees – Circulating air is also good
- It will be done after 3-4 weeks.
- Cut off the aged dry part, and the inside with be flavorful and delicate
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