Originally Posted by
country cuts
the key to ageing any meat is airflow and making sure the chiller or fridge you are using stays at 4 deg or less stop everyone opening and closing the door . the best ones are the old fridges with the steel racks just put a tray or towel in the bottom to catch the blood, try not to leave them in bags or glad wrap they will go sticky, if the temp is right you should get 14 days easy and up to 21, if you are doing a few venny try find a large fridge like the ones they use for the drinks in a shop and pot rivet some angle in the top and put a couple of bars across to hang your venny off