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I tried it: Dry Aged Beef

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Comments

  • Little StevenLittle Steven Posts: 27,283
    edited February 2012

    Steve 

    Caledon, ON

     

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  • Grinning ear to ear....going to get a soda and shut my office door before I indulge.....Ohhhh....the memories......
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  • Laughed out loud through the entire thing!  Stikes first response to Fidel caused an outburst that had my office mate popping in from next door ask what was wrong!!!!!!  A true classic, with the whole host of characters....it was a lively bunch, fo sho!

    However, I did find your comment about the 3 lesbians a little offensive...but thats just me...not that there is anything wrong with it!

     

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  • Moi?

    Steve 

    Caledon, ON

     

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  • Wait....never mind.....
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  • Don't stir the pot LFG
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  • Smak, Tell how your stuff did. Stir the pot. I really want to know? If we have some diffs so what?
    Located in Western North Carolina
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  • smaksmak Posts: 84
    @mustgrill - I thought you were asking how I cooked the steaks. I guess you were at my dry aging process.

    I rinsed the beef and patted it dry. Threw it in the bottom of the basement fridge. Took a picture once a week.

    When I sliced it up I did minimal trimming ( hanging tags, overly thick/hard fat, etc) leaving as much of the "dried" portion as possible.

    I chose that method because it was the least amount of work :).
    Leesburg, VA
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  • 4Runner4Runner Posts: 1,776
    Plus 1 on the grabbing of Giada's a$$.    Can't figure out how that got into this thread but sure glad it did!   :D
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • stikestike Posts: 15,597
    @smak: ; you chose well. that's real dry aging. no towels, bags, nuthin. a lot of systems and methods seem to want to reinvent the wheel.  and then they go and trim the thing anyway.

    yours is the best way.  keep at it.
    as a variation, if you like the stronger taste, is to wet age in cryo for 40-60 days, then dry age a further 45 or so, more or less


    ed egli avea del cul fatto trombetta -Dante
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