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Dry Aging Begins
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peggyc said:. @RRP said that dry aging was not the same thing as making jerky???? I thought it was but he made me feel like I should stop asking questions...
See thread below:
http://eggheadforum.com/discussion/comment/1624245/#Comment_1624245 -
Of course it is not the same as making jerky
the surface though is dry, in the exact way that jerky is dried.
Dehydrated. Condensed flavor.
Jerky can be done at room temp when it is cured (salt, etc.), but the drying is an important aspect of the shelf life.
The point being that jerky is hard dark and brown and people love it. Then they see it on a steak, and think it's "gross". That's not logical -
Here it is out of the dry bag. Going to cut it up in about an hour.
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That's lookin mighty purdy!
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Try one without trimming. See what you think. Can always make the rest of them pretty if you dont care for it
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No trimming. Both the wife and I agreed that we wouldn't trim. We could simply not eat the bark if we didn't like it.
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Well here it is. Can't wait to reverse sear two of these after while
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Looks tasty!!
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Nice job. Can't wait to see how you say they taste.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
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42 @dayzed&confused
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You can sliver out some carpaccio from the two ends you cut off. Eat that stuff with a little salt, pepper, olive oil, drizzle of lemon.
Good stuff little metallic at the sides of the tongue, but deeply beefy flavor.
(By carpaccio i mean very thin, raw) -
st¡ke said:
it's just people wanna join the band wagon without learning how to play the instrument.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Looks awesome!! Congrats!
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
I want to give this a try.
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Well the steaks were fantastic. The outer crust had the best flavor. No way I'm cutting that off. Reverse sear on the XL and sautéed crimini mushrooms on the medium. Double egging for Spieth's win.
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st¡ke said:You can sliver out some carpaccio from the two ends you cut off. Eat that stuff with a little salt, pepper, olive oil, drizzle of lemon.
Good stuff little metallic at the sides of the tongue, but deeply beefy flavor.
(By carpaccio i mean very thin, raw)
______________________________________________I love lamp.. -
That looks damn good man!
______________________________________________I love lamp.. -
Fantastic!LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Glad to bear you liked the crust. To me it is the best part, especially the fat.
Deep beef flavor, and not at all leathery and tough like it is when raw. There is still plenty of moisture and fat in a 45 day steak, and when that sucker sears up brown and the fat crisps, it turns that outer surface into a crispy bit of beef heaven
if you hot tub the steak, you will find that it sears perfectly (no black burnt stuff, but all deep mahogany brown) and the interior will be nice and med/rare. That way you avoid any fully burnt portions, and the dreaded gray overdone ring around the small core of med/rare.
Looked great. Glad your experiment was a success -
That is one incredible looking steak. Are you freezing the other steaks and does it keep good frozen? I think I am going to be spending more money for this expensive hobby.1 LBGE & 1 MMBGE
Lingle, WY -
Those look fantastic! I'm very glad to hear you like the steaks as I am due to harvest mine this weekend. Actually, originally I was going for 45 days which would fall on a Tuesday, but I think I am going to settle for 43 days so I can enjoy them this Sunday.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore
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