**This one is all over the charts so I'll leave it to the mods to move if they deem necessary**
Well, after several months of curing and dry aging a variety of meats, a bunch of them came to maturity last weekend. A couple of these pics may be repeats but I thought it may be cool to put everything into one post for reference.
Spent 45 days dry aging a rib roast. Here it is after aging and being trimmed
Cut into 7 massive rib eye steaks
Bresoala after aging and ready to slice
Cut away view
All sliced and ready to serve
Lonzino all done
Sliced for serving
Soppressata. This is one VERY good sausage!!
Out of the UMAi bags
Cut away view
Sliced and on the plate for consumption
Ginger salami...oh so good!!
Out of the UMAi bags. This is as gorgeous as you could ever ask for.
Sliced and ready to eat. Cannot wait!!
As is my typical nature, I just can't dabble in anything. If I am going to do it, it'as go big or stay home
When I decided to start curing and dry aging meats there was a lot of research done to gain a comfort level before pulling the trigger. Once the trigger was pulled, I decided to load up. Interestingly enough, all of this stuff came to maturity within a couple days of each other. While monitoring the weights, I decided to hang tight a couple days until a bunch of stuff was ready to slice and I'd do it all at one time. It took some time, but there is no doubt that a distinctive flavor is developed by dry aging versus just making a sausage, letting it sit overnight, then smoking the next day. Don't get me wrong, I have a ton of sausages that were made, stuffed, and smoked the next day that are outstanding and I'll continue making those but I will also continue seeking fantastic ways to cure and dry age different salami. Oh.... I also have a 10# Pancetta in progress that may be a couple more months before reaching maturity but it should be fantastic.
Aging faster than my meat,
Robert
Well, after several months of curing and dry aging a variety of meats, a bunch of them came to maturity last weekend. A couple of these pics may be repeats but I thought it may be cool to put everything into one post for reference.
Spent 45 days dry aging a rib roast. Here it is after aging and being trimmed
Cut into 7 massive rib eye steaks
Bresoala after aging and ready to slice
Cut away view
All sliced and ready to serve
Lonzino all done
Sliced for serving
Soppressata. This is one VERY good sausage!!
Out of the UMAi bags
Cut away view
Sliced and on the plate for consumption
Ginger salami...oh so good!!
Out of the UMAi bags. This is as gorgeous as you could ever ask for.
Sliced and ready to eat. Cannot wait!!
As is my typical nature, I just can't dabble in anything. If I am going to do it, it'as go big or stay home
When I decided to start curing and dry aging meats there was a lot of research done to gain a comfort level before pulling the trigger. Once the trigger was pulled, I decided to load up. Interestingly enough, all of this stuff came to maturity within a couple days of each other. While monitoring the weights, I decided to hang tight a couple days until a bunch of stuff was ready to slice and I'd do it all at one time. It took some time, but there is no doubt that a distinctive flavor is developed by dry aging versus just making a sausage, letting it sit overnight, then smoking the next day. Don't get me wrong, I have a ton of sausages that were made, stuffed, and smoked the next day that are outstanding and I'll continue making those but I will also continue seeking fantastic ways to cure and dry age different salami. Oh.... I also have a 10# Pancetta in progress that may be a couple more months before reaching maturity but it should be fantastic.Aging faster than my meat,
Robert
