This is an amazing thread, I will absolutely have to try this method ! Thanks so much for sharing this info Mr.T !
Thank you very much and you are welcome.
T
Thanks for sharing your excellent work.
Thank you and you are welcome.
So, let me get this straight. I can buy a roast, stick it in the fridge & leave it for 30-60 days, and I'm good to go? Obviously trimming off the dried & funky bits before cutting it into steaks. Is that about right?
Answers below.
Mr.T,
Great work (and creativity) on that rib.
I would like to try it.
How can one know how much to trim after aging? Go by colour change?
If aging in the "house" fridge is smells from other foods an issue (since the meat can't be covered ).
30 vs 45 days- is there a major yield difference?
Would a striploin roast work?
Thank you
Welcome adventurist. If you are going give this method a try, let's go slow. We don't want to expect to win the "Indy 500" or the "Montreal Grand Prix" before we get our drivers license. By doing this, you will then understand what each subtle change will make in the eventual end product.
There are probably less than a handful of very high end steak houses that prepare their steaks this way. If you are considering doing a salt crust to replicate the very high end steak houses, begin by salt crusting a fresh roast, size is not overly important here . You will then understand what this cooking technique has on your product compared to other methods.
For comparison reasons, try a roast that has been wet aged two or three weeks also, you will then be able to distinguish and understand the difference between wet and dry aging. You will also notice the difference each change has on the beef taste or flavor, as other than a possible grind of pepper and a bit of smoke is all the seasoning needed in this process. The whole idea of doing this is so we can enjoy the intensified and delectable flavor of beef alone.
Related thread: Mr T's - Fresh - Salt Crusted - Prime Rib Roast - Q/View
It would be suggested, if you are planning on dry curing at home that you have a designated cooler for this purpose. Dry aged products need to be on a rack and in an environment with good air circulation around the entire roast and away from products that may infuse their odor into your product. Another and possibly preferred method would be, ask the butcher where you purchase your product if he would be willing to age it for you. The advantage of this would be, the environment would be such that aging would be with the correct humidity and temperature control. A little incentive ($) may be required here, but well worth it.
When ready to start dry aging, begin aging for a period of 21 days. By doing this you will observe the difference in tenderization of wet and dry aging. The beef taste and aroma does not begin to intensify until after 21 days, but we want to fully understand this also. By starting this way you will have much less trimming to do. My research explains that a total loss in weight of 40% is common, but you can expect a 21 day roast will be much less.
Keep good notes and consider in time doing you own thread along with keeping this thread up to date on your progress in hopes that others will be encouraged to pursue this method of cooking.
Prepare yourselves for negative criticism of this method. Considering most of the sources, I have learned to take it with a grain of salt (pun intended).
Tom
