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- #81
Day 19 of dry aging...
Dry Aging Meat in your Refrigerator.....
- Thread starter Liam
- Start date
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- #82
more goodness..
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- #84
Dude, I sure hope you can cook as good as you act like you do other wise i'm gonna kick your ass first time I see you.
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- #87
nope, doesnt smell anymore. It went through a "sour" smell for about 4 days, but now that the crust is on it she's fine.
Sometimes stuff does grow on it, but that is typically in wood aging rooms that have been around for years. Once you start getting mold you pretty much cannot get rid of it. Although, you cut the mold off it still helps the flavor.
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- #88
i can hold me own......
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- Feb 5, 2005
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pffft..i can wield a lunchbox like a mace
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- #91
lol...well she really doesnt have anything to do with much anymore..
it's me own fridge...
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- #92
we should have a mud cookoff...
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- #95
do not dry age pork. Red meat only...and it needs to be a big chunk of meat.
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isn't salami pork?
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- #97
much different because you're using nitrates and salts to cure it, not dry age it.
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- #98
Cutting the rib up tomorrow....25days of dry age
I am thinking I need a hunk sent overnight with some dry ice to my joint for a quality check.
I however found a place Sunday that I did not know sold meat in bulk.
We were at a party that had huge smoked pieces and they bought the meat from here, $1.90 to $3 a pound. Called Cash and Carry in Clackamas
I however found a place Sunday that I did not know sold meat in bulk.
We were at a party that had huge smoked pieces and they bought the meat from here, $1.90 to $3 a pound. Called Cash and Carry in Clackamas
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