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Aging meat

post #1 of 15
Thread Starter 
I'm thinking of getting the pink curing rock salt and aging a ribeye roast. Is it worth the trouble?
post #2 of 15
http://www.smokingmeatforums.com/t/243307/dry-aged-prime-rib-roast-steaks-illustrations-comments-from-multiple-smf-members

I thought it was tasty & will do it again !
post #3 of 15
Thread Starter 
Thanks for the link.
post #4 of 15
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

http://www.smokingmeatforums.com/t/243307/dry-aged-prime-rib-roast-steaks-illustrations-comments-from-multiple-smf-members

I thought it was tasty & will do it again !
Did you use the salt below the meat to help keep it from spoiling?
post #5 of 15
Quote:
Originally Posted by joel11230 View Post


Did you use the salt below the meat to help keep it from spoiling?

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.

 

Mr T

post #6 of 15

I'm in the process of dry ageing a rib eye roast with Mr. T's help. Been almost 4 weeks.

 

If you want to do this he can walk you thru the process.

 

Al

post #7 of 15

Here is a link from Bon Appetit on a short cut to dry age beef. I have not tried this, I have no idea if it works. If anyone gives it a try let me know

Dennis 

 

http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji#.VvsBpD-YitI.email

post #8 of 15

Dry aging a steak in 48 hours is like using liquid smoke.... 

post #9 of 15


You may be right. Did you read the article and look at the rice process they are using?

post #10 of 15

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....

post #11 of 15
Quote:
Originally Posted by DaveOmak View Post
 

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....

 

Can't help but think this guy wears manufactured diamonds also.  :rotflmao:

 

T

post #12 of 15

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.

post #13 of 15
Quote:
Originally Posted by kihler View Post
 

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.

 

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.

 

PS: How many closed minded people would do these? 

Huckleberry Pancakes, Smoked of course.

Mr. T's, "Smoked Ice Cream" from scratch

Smoked Butter - From Scratch Q/view

Smoked Pickles by Osmosis - Q/View

 

And many many more.

 

T

post #14 of 15
Quote:
Originally Posted by kihler View Post
 

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... 

post #15 of 15
Thread Starter 
I'm going to try it.
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