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Re: Aging Beef At Home

Posted By: gene miller
Date: Friday, January 30, 2004 at 9:57 a.m.

In Response To: Aging Beef At Home (Joe Ames)

A critical part of reducing spoilage would be the temprature you keep your fridge at, how often the door is opened allowing the cold air to escape (kids), how fast the fridge can restore the temp and how well it holds a constance temp(insulation value). Could you recommend a temp?

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Messages In This Thread

Aging Beef At Home
Joe Ames -- Wednesday, October 1, 2003 at 8:48 p.m.
Re: Aging Beef At Home
Joe Thomspon -- Tuesday, November 18, 2003 at 6:41 a.m.
Why? (NT)
Joe Ames -- Tuesday, November 18, 2003 at 6:51 a.m.
Re: Aging Beef At Home
Mike Monaghan -- Sunday, November 23, 2003 at 1:57 p.m.
Thanks Mike. :-) (NT)
Joe Ames -- Sunday, November 23, 2003 at 3:37 p.m.
crispy Pizza
Carol Winn -- Monday, December 22, 2003 at 11:57 a.m.
Re: crispy Pizza
rosie -- Sunday, July 11, 2004 at 5:54 p.m.
Re: Aging Beef At Home
Ira -- Sunday, January 4, 2004 at 9:38 p.m.
Re: Aging Beef At Home
gene miller -- Friday, January 30, 2004 at 9:57 a.m.
Re: Wet and Dry Aging Beef At Home
Danny L -- Friday, January 30, 2004 at 12:05 p.m.
Re: Wet and Dry Aging Beef At Home
gene miller -- Friday, January 30, 2004 at 12:36 p.m.
Re: Wet and Dry Aging Beef At Home
Sam Haynes -- Wednesday, March 17, 2004 at 10:37 p.m.

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