Did you use the salt below the meat to help keep it from spoiling?http://www.smokingmeatforums.com/t/...ustrations-comments-from-multiple-smf-members
I thought it was tasty & will do it again !
Salt is not used to keep the meat from spoiling. It is used more as a desiccant and is not needed. If you intend to dry age a roast, please PM me before you make a purchase.Did you use the salt below the meat to help keep it from spoiling?
Can't help but think this guy wears manufactured diamonds also.
I don't understand it.... Kind of like making cheap scotch taste like the good stuff by adding a couple drops of vanilla.... That don't work either....
Dave's and my comments were not directed at you, we were joking about the gentleman at bonappetit. There is nothing at wrong with new ideas, most likely, I would be the one to try it, but if one has to give up tenderness for flavor, I’ll stick to the longer process. It may be more expensive than a fresh steak, but not as much as you would pay for one at a high end steakhouse and just as good.
Well thanks, I said I didn't try the process, just an article I found. Nothing like a closed mind to find a new idea. Go back to sleep.
I've aged beef.... You can't replace time with chemicals... You can't replace real smokehouse meat by adding liquid smoke... You can't replace old fashioned cold smoked bacon with commercial processors methods... If you are in a hurry to make aged beef, try the two methods and come back with a report.... 42 day aged beef is awesome... deep flavor profile...
Well thanks, I said I didn't try the process, just an article I found. Nothing like a closed mind to find a new idea. Go back to sleep.
In my search for the answers to the questions I have about aged Pork, this post from Dave struck me kind of funny. Mother Nature takes her own sweet time to work her magic, Man comes along and tries to change a few things to speed things up and it just don't work! Example, Mr. Bear uses a large forest, Man puts a Pine Tree in a can to cover up a Foul Odor....... That don't work either.
I don't understand it.... Kind of like making cheap scotch taste like the good stuff by adding a couple drops of vanilla.... That don't work either....