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28 day Dry Aged Rib Roast - Page 2

post #21 of 30

Man, it looks like they turned out awesome!  Its been fun to watch this aging process.  Thanks for sharing it.

 

Red

post #22 of 30
Thread Starter 
Quote:
Originally Posted by rob989_69 View Post

Beautiful looking steaks. I can't wait to start mine.

Question, once you put it in the fridge, do you have to do anything to it? The way I've done it before I wrapped it in a cloth, and I'd have to change that regularly. Obviously you don't do that. My concern is the wife and I are going on vacation for a week at the end of the month. I'd like to pick up a rib in 2 weeks, get it in the fridge, and when we come back, have some delicious dry aged steaks. But obviously we won't be there to tend to i.
that might pose to be a problem as you always have to check on it every so often to make sure the parameters are correct. I do not use cloth as I feel it is unnecessary.
post #23 of 30

They look great! Was the salt stuck together from absorbing all the moisture in the fridge? Salt never goes bad will you reuse it. Do you know the most common salt used in dry aging? -Kurt

post #24 of 30
Thread Starter 
Quote:
Originally Posted by Dr K View Post

They look great! Was the salt stuck together from absorbing all the moisture in the fridge? Salt never goes bad will you reuse it. Do you know the most common salt used in dry aging? -Kurt
yes the salt was stuck together. I just put it in the oven for 20 minutes and its good as new to reuse!

I use Himalayan sea salt. You can get a 5lb bag from saltworks.com for $19 shipped.
post #25 of 30
Quote:
Originally Posted by Marauderrt10 View Post


yes the salt was stuck together. I just put it in the oven for 20 minutes and its good as new to reuse!

I use Himalayan sea salt. You can get a 5lb bag from saltworks.com for $19 shipped.

Great!  Thanks for the help.

post #26 of 30
Quote:

I use Himalayan sea salt

 

 

What size of grain do you use?? And is it the Himalayan Pink Salt??

post #27 of 30
Quote:
Originally Posted by kameleono View Post

 

What size of grain do you use?? And is it the Himalayan Pink Salt??

I buy lots of salt from salt works..

 

I use the fine HPS...

 

This is from the bulk page...

 

http://www.saltworks.us/wholesale-bulk-gourmet-sea-salt.asp

post #28 of 30

The following link describes Himalayan Salt as Halite (rock salt from Pakistan.) I wonder if getting regular rock salt would work instead of ordering it?  http://en.wikipedia.org/wiki/Himalayan_salt


Edited by Dr K - 5/16/13 at 9:50am
post #29 of 30
Quote:
Originally Posted by Marauderrt10 View Post

I use Himalayan sea salt. You can get a 5lb bag from saltworks.com for $19 shipped.

Have you tried cooking the steak on a salt block???

 

I have..it was great!!!

 

http://www.smokingmeatforums.com/t/126984/todays-cook-local-fresh-surf-and-turf-seared-on-a-himalayan-salt-block

 

 

   Craig

post #30 of 30
Thread Starter 
I use coarse salt personally. And no I haven't buy I will try it! I had another steak the other day. Still just as good after it was frozen too!
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