This if from “The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados”, by Diana Kennedy. "Cecina or tasajo (in Oaxaca) us fresh beef cut very thinly into large strips, salted, and then air-dried for a... (2 replies, last updated by Gypsy Jan July 9, 2005)

with the carne secca on top of the meat counter. I’ve seen plain, chili marinated and lime marinated. It varies from outstanding to rancid ... know the meat counter. I like it a lot better than American beef jerky. It... (2 replies, last updated by rworange February 26, 2007)

Ah yes – Coop Midtown does indeed have dry aged meat. Good call. The butcher at 4th and 21st is Second to None. They do not currently have any – their next kill is second week of Sept, and so wil have some for retail... (5 replies, last updated by foodiesnorth September 12, 2008)

If dry aged meat is a special splurge for you you might consider ordering steaks from Peter Lugers or a specefic ranch on line. It’s not cheap but you will get a very nice steak that really is dry aged. You can also order... (12 replies, last updated by steakman55 March 30, 2008)

that was the last time I was in Spain. It is the “real” cured jamon serrano—-air dried cured etc and purchased from a deli in Spain. The package is not bulging and the meat looks fine. No signs of mold or... (2 replies, last updated by StriperGuy September 9, 2002)

http://www.chowhound.com/topics/show/307298 (0 replies, last updated by The Chowhound Team July 7, 2006)

too long gets cold and dry and unpleasant (Forestview) or is way too greasy (Congee Star). Dynasty on Bloor did one which was pretty good though expensive and a bit plain, I thought. Dragon Dynasty had a good one but quite... (4 replies, last updated by BokChoi January 28, 2009)

Although we’re not vegetarian, my family dislikes the dominating flavour of smoked bacon/ham in dried bean dishes. I must admit that I would usually prefer to add the meat. With sufficient spicing, however, the smokey... (24 replies, last updated by Dommy February 23, 2007)

'm tempted to grab a large section to try my hand at dry-aging. Regards. -E.P.D. (10 replies, last updated by Ernie Diamond November 10, 2005)

salt is applied to dry meat. the salt draws out the moisture, dissolves the salt, then the salt and moisture is reabsorbed into the meat. The longer it is cured/brined, the deeper the cure penetrates and thus the more pronounced... (4 replies, last updated by adamclyde September 19, 2006)

Got a dried sausage from Alleva today, an italian meat and cheese store here in manhattan. Anyway I’m wondering if once its cut do I really need to refrigerate? They said I do, but would an old lady in Italy do it? Cause if... (2 replies, last updated by cheryl_h July 27, 2006)

I make a super Belgian Stew with about 2 ounces of mixed dried wild mushrooms, but it would be super with morels. I saute loads of onions to carmelized state, brown my floured stew meat (I like chuck that I cut myself), add beef... (5 replies, last updated by farmersdaughter June 7, 2006)

Hi – I’m new here – this looks like a great place! Anyway, I was at my neighborhood mediterranean import store stocking up on spices and oils, and I came across a bag of dried lemons, which I had to try. So...what... (4 replies, last updated by Jetra August 24, 2008)

dry scallop meat ready to add to any dish you please. The liquid from the cup is also highly flavored. You can use it in place of part of the liquid required for your chosen dish. (8 replies, last updated by Lisa October 13, 2000)

As a kid I used to get sacks of dried lychee and loved it. But I can’t find it anywhere now! They were little walnut-like brown spheres with a paper thin shell. Inside was a delicious raisin-like meat with a seed inside. I... (6 replies, last updated by Jerome November 30, 2004)