Man, it looks like they turned out awesome! Its been fun to watch this aging process. Thanks for sharing it.
Red
Red
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.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.
yes the salt was stuck together. I just put it in the oven for 20 minutes and its good as new to reuse!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
Great! Thanks for the help.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.
What size of grain do you use?? And is it the Himalayan Pink Salt??I use Himalayan sea salt
I buy lots of salt from salt works..What size of grain do you use?? And is it the Himalayan Pink Salt??
Have you tried cooking the steak on a salt block???I use Himalayan sea salt. You can get a 5lb bag from saltworks.com for $19 shipped.