Quoted: You can now leave your meat to age almost indefinitely. Just replace the ice as it melts. The temp in the cooler will be above freezing, but won't go bad, and the meat will age. |
Whoa.
Not to say that you are wrong, but that is not good information.
Aged meat, that can remain almost indefinately, is different from letting it sit in a cooler for 3-5 days.
Aged meat should be air dried, not wet packed. It has to do with bacterial pathways in to the meat and the process by which internal bacteria 'eat' the meat from the inside out. The internal bacteria are what softens the celullar structure and tenderizes or 'ages' the meat.
Done properly, the meat should be left on the bone, and all hair and detritus (fecal material, dirt, hair) removed.
Rinse with a cold water solution (no salt) and hang it in a cool, dry and unlit area. A good light breeze is recommended. Even a fan can help.
The meat will begin to air dry and internal juices will drip away for a few days. After a few hours the outer layer of the meat will be dry and will seal the internal meat from an invasion by airborne bacteria.
Once it is air sealed, the meat can continue to hang. I have heard of venison hams (uncured) that were allowed to hang for 5+ months.
You want to be certain that no sunlight is allowed to hit the meat since it will warm the surface and cause a water pathway to open that allows bacteria inside.
Temps above freezing are recommended, since the ice can also allow bacteria inside.
I have air-dried hams before and the method is sound. Texas winters just don't cooperate. The longest I was able to leave mine just hanging was 10 days. After that, the weather warmed above 50 and I had to cut the meat down.
Nighttime temps @ 34 and daytime temps to 45 are fine. Above 45 and you risk the skin seal splitting from internal water expansion. Once it breaks the outer seal spoillage is likely.
However, a cold room storage would be fine for months at a time.
The outer layer will get increasing dark. Check it for spoilage by using your nose. Although it will get a different smell from aging, you should be able to easily tell if it has gone rotten.
When you are ready to eat the meat the entire piece of meat should be processed, since cutting off a hunk will allow bacterial invasions.
TRG