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Do you know if there are any good equipment to use for properly dry aging meats? I’d rather eat dry aged foods like steaks/beef or even organ meats instead of “high meats” which the taste is too much to bear. Also what are your thoughts on using dairy like buttermilk/whey or marinades like lime juice to marinate meat like fish or organ meats as opposed to letting food rot?Another question I have is how can I properly dry foods like fish/beef to make jerkys but maintain their enzyme content? Is there a proper temperature to dehydrate these foods?I’ve found a series of links concerning certain recommended dehydrators that you could use: Follow up to: I’m not really in a position to properly answer this question re dehydrators, to be honest, as I have so little time these days that I just eat raw meat, as it is, whether aged or not. I’ve only ever dried some (wrapped) ox tongue in the sun for a few days at a time, and that’s about it. botanical slimming buy in the uss I am a 30yr old mother of 4 weighing 160lb and am 5’7″ tall. I have been attending a gym for the past 2 years which has done wonders for my muscle tone, body shape and general fitness but despite this, there are still problems which I don’t know how to tackle. I am able to exercise on cv machines for an hour + but after about 20 mins the balls of my feet start to burn and become very uncomfortable and eventually go numb if I continue, despite experimenting with various training shoes.

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