What is the best temp to hang meat?

It's not about the "best" temperature for hanging meat, but rather the ideal range for optimal aging and flavor development.

Here's a breakdown of different hanging temperatures and their effects:

* 34-38°F (1-3°C): This is the ideal temperature range for most dry-aged meats. It's cool enough to slow down bacterial growth and enzyme activity, allowing for controlled breakdown of muscle tissue and fat. This results in a more tender, flavorful, and concentrated flavor profile.

* 40-45°F (4-7°C): This temperature range is still safe for dry-aging but may result in faster aging and a less intense flavor.

* Below 34°F (1°C): While this temperature helps slow down aging, it may lead to an uneven drying process and may not fully develop the desired flavor.

* Above 45°F (7°C): This is considered too warm for dry-aging as it can lead to rapid bacterial growth and spoilage.

Other factors to consider:

* Humidity: Aim for 70-80% humidity to prevent excessive drying of the meat.

* Airflow: Good airflow is crucial for proper drying and preventing moisture build-up, which can promote bacterial growth.

* Time: Dry-aging takes time, typically 2-6 weeks, depending on the cut of meat and desired level of aging.

Important note: Dry-aging meat at home requires specialized equipment and knowledge of food safety practices to prevent bacterial growth. It's generally recommended to purchase dry-aged meat from a reputable butcher or retailer.

In short, the best temperature for hanging meat depends on the desired aging process and flavor profile. Consult with a butcher or meat expert for specific guidance based on your needs.