I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect.
Now, there are a lot of (possible) synonyms that muddle the waters (for me). There's hanging, dry-aging, faisandage (for game birds), and more. What I'm looking for is the 1-3 day (near) room-temperature storage of meat and the spoiling / enzyme process that will cause a flavor change. Feel free to help me along by clarifying the answer.
- Is there any (good) use for this technique / process for supermarket / butcher cuts of meat?
- What should be taken in consideration for safe execution?