"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View

[mr t 59874]

I'd like to make reservations for two. Got the map out , found Montana, now looking for Trout Creek. Isn't any snow  there I hope, We're from San Francisco.   

I would be happy to trade some snow for fog.

 

[daveomak]

Mr T, morning....  I'm just getting into the fermenting process.... I have some red cabbage going now.....  I noticed you have some kraut waiting to be put into jars.... What is your process for jarring the kraut.....   

 Some methods call for adding vinegar..... others do not....  It makes no sense to me to create a fermented product and then kill the healthy bacteria with vinegar....  

Dave

 

[mr t 59874]

Good morning to you Dave,

Oh you are so correct.  Fermenting does not need vinegar.  Also don't can or serve above room temperature.  If heated all the good bacteria that helps in digestion is killed.  Attached is how I jar my fermented products.

Have a good one.

http://www.smokingmeatforums.com/t/122804/homemade-sauerkraut-pictorial-guide-q-view 

 

[dls1]

 The following is a picture of my cooler.  Average temperature 37 deg  average humidity 74%.

Left side is a collection of pickled and fermented delicacies.  Including 8 gallons of kraut, pickled chicken and duck eggs, several gallons of Kimchi, pickles, and other things.  Top right is over 70 pounds of aging cheeses, averaging 3 years old waiting for the cold smoker. The oldest is a 14 year old Limburger.  Bottom right is smoked pork belly, turkey, pork butt and a second fresh pork belly and a crock of kraut.  I  now have a country ham curing in it also.

More questions, please ask.

Mr. T - I keep looking at your cooler with lust and thinking how I'd like to spend some time getting to know the inhabitants, in particular, the 14 year old Limburger. When is it going to make its debut, and do you intend to smoke it.

 

[mr t 59874]

 the 14 year old Limburger. When is it going to make its debut, and do you intend to smoke it.

dls1,

   It has made several debuts in the last several years.  This will probably be the last.  The sad thing is the odds are I will never see 14 year old Limburger again.  I smoked it several years ago (hickory) and it is wonderful.  I have more started that is two years old.

 

[jarjarchef]

Great looking food and set up........ Wish I had a similar set up to play with......

 

[diesel]

Wonderful, beautiful, magnificent!  OK, did you just set up an old fridge?  Are you controlling the humidity?  I just converted a small dorm fridge to cure some meat in but I would like to build something.  The picture looks like a two door fridge with glass doors.

Awesome! 

Thanks for sharing.

Aaron.

 

[mr t 59874]

Wonderful, beautiful, magnificent!  OK, did you just set up an old fridge?  Are you controlling the humidity?   The picture looks like a two door fridge with glass doors.

Awesome! 

Thanks for sharing.

Aaron.

jarjarchef, Diesel,

Thanks, 

No I did not convert an old fridge.  It’s actually an 32 cu. ft.  Ardco - Commercial Refrigerator / Freezer.  It has two large air circulating fans along with two heated doors that eliminate condensation from forming around them and a high / low humidity control.  It’s not been used as a freezer, but when setting it up for my needs, the temperature went far south. 

If you could use a large amount of cooling space, begin looking at restaurant supply stores for a used unit, or possibly a small walk in.

Mr.T

 

[diesel]

Mr. T,

Thanks for the information.  I hope to find something soon.  I currently have a small dorm fridge w/ a temp regulator, a computer fan and a plate w/ some salt and distilled water.  Pain in the #$%.

Aaron. 

 

[big sexy]

I do the Salt Crust for my Xmass Prime Rib, but don't mix in the egg and other things, just bury it in Koser salt.  Never been brave enough for the dry age method.  You've given me something to think about!

 

[roller]

I love that Kimchi I used to hunt with a Koran guy that would bring it to camp every week...

 

[mr t 59874]

I do the Salt Crust for my Xmass Prime Rib, but don't mix in the egg and other things, just bury it in Koser salt. 

In the past when using Kosher salt alone, it would crack and separate allowing moisture to escape.  By mixing the flour and egg with the salt there was minimal cracking and no separation   Will be doing it again when salt crusting products.

T

 

[cab2g]

Wow that really looks amazing! When doing a dry aging process, what do you do to the meat to stop it from going bad?

 

[mr t 59874]

Wow that really looks amazing! When doing a dry aging process, what do you do to the meat to stop it from going bad?

Thanks and thanks for asking.  The meat should be placed on a rack in a well ventilated refrgerator between 35 - 40°.  Do not croud, air movement is critical.

Hope this answers your question.

T

 

[maxbob002]

Wow, an inspiration indeed. Thanks for posting.

 

[mr t 59874]

I love that Kimchi I used to hunt with a Koran guy that would bring it to camp every week...

Well, did you eat it or use it for bait?  Could be used for both. 

 

[mr t 59874]

I do the Salt Crust for my Xmass Prime Rib, but don't mix in the egg and other things, just bury it in Koser salt.  Never been brave enough for the dry age method.  You've given me something to think about!

Easter is coming.  Time to think about that Prime Rib.

 

[mr t 59874]

For those concerned about over salting during this process it really is not a problem, I will give my opinion as to why.

  The moist salt is actually on the meat for a very short amount of time.  It will begin drying and become a dry crust shortly after entering the oven.  As the meat begins to warm, moisture within the meat begins to exit at the surface disallowing  the salt to be absorbed.  As this happens, the meat begins to shrink slightly and pull away from the salt crust creating a high vapor area keeping the meat moist.  When the meat reaches the desired internal temperature, the meat is then removed from the oven and the salt crust is broken and removed.  Any salt particles that might be on the meat can then be brushed away and the meat is then ready to be cut to the desired thickness. 

Tom

 

[05sprcrw]

looks great I may just have to try dry aging some beef and give it a go.

 

[smokefever]

WoW!!  That looks so incredibly delicious!  Guess its time for me to start dabbling in the art of Aging....kudos again for an amazing looking meal