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Discussion in 'Beef' started by joel11230, Apr 2, 2016.
I'm thinking of getting the pink curing rock salt and aging a ribeye roast. Is it worth the trouble?
I thought it was tasty & will do it again !
Thanks for the link.
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.
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.
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
Dry aging a steak in 48 hours is like using liquid smoke....
You may be right. Did you read the article and look at the rice process they are using?
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.
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.
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...
I'm going to try it.
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.
Now Vanilla on the other hand, artificial and NOT natural Vanilla extract will cover up a Foul Odor. I had a freezer that got unplugged and nobody noticed it, I don't think I need to explain that Foul Odor to anyone who has experienced this before. After I had that mess cleaned up and the freezer working again, all the Bleach and Baking Soda I used would not get rid of that small but noticeable taint odor. I put a small dish of artificial vanilla extract in there and the next morning I was amazed, that actually worked!
So for the next week anyone that came over, I would say hey, come smell my freezer ! They would all say it smelled like Vanilla, why? Trust me you don't want to know. So after that I kicked all the baking soda boxes from the other fridges and freezers and started using artificial Vanilla extract after that.
.... Great post....