Discussion in 'Beef' started by atomicsmoke, Dec 20, 2016.
Finally found the time, space and budget for aging beef.
AAA prime rib cap off, almost 13lbs.
That'll be tasty! How long you gonna age it?
Looks awesome AS, that a nice piece of beef.
Watching this one.
I wanna go 45 days.
45 days is a perfect amount of time for ageing.
Nice looking piece of meat AS. 45 days should be fine.
I have a PR in the ageing process now that will make it's debut in a few days. Total ageing time will have been 62 days. Prior to this, the longest I've gone is 55 days.
How are you aging the meat?
All you need is a regular household refrigerator.
Here's a link to some of the guys projects.
I read that a mold Thamnidium has a positive effect during aging. Other than protecting the meat against other microbial growths and slime it imparts a walnutty flavour. Looks like a fellow pattented this in the 50s. Anyone heard of comecially available cultures like the ones we use for sausages? Some sources say incoulating with Thamnidium speeds up the process.
This was asked before. Don't remember the answers. Can the trimmings be used for stock?
I would assume that if you washed with vinegar you could.
Im in to watch this one too! I've been wanting to try this for a while, Just haven't had space in my spare fridge with other curing going on. Man that's going to be good!
I cant tell for sure, but is that boneless?
As for your question about using he trimmings for stock, ....er... No. You will want to throw that oldie moldy stuff off. At least that's what I've read.
You can, but you probably don't want to. I tried it once a 2 or 3 years ago, and it was awful. A foolish waste of time, water, aromatics, herbs, and spices.
That said, I dry age meats for at least 7 weeks. For meat aged for only 3 to 4 weeks, it might be doable, but I'm not interested in trying that experiment again.
After 9 days. It's starting to look ugly. I guess that's a good thing.
atomicsmoke, good to see that you finally were able to get all your ducks in a row, I know it has been some time since you found interest in dry aging.
Your choice of meat looks very good. What are you using to age it?
As for using the tailings for stock, follow the others advice and forget it. You will find them unfavorable for use, and mark it up as the price we pay for exceptional steaks.
I will be watching along with the others,
If I can help, please ask.
Thanks for the encouragement. I am using my 2nd fridge for aging. Regular top freezer fridge.
It's not about $ but the principle - I am nose-2-tail guy. Hence the question. Since better men tried that already (and didn't work well) I am not going to experiment with the trimmings.