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Wanna see what 80 day aged beef looks like?
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DoubleEgger
Posts: 17,170
It's Day 80 of @bgebrent and my aged ribeye showdown and gentlemen's wager. The 100 day project will conclude on Sept 17 with a cutting ceremony and a little cookoff.
Comments
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Looking good Michael! I'll post a pic later for comparison.Sandy Springs & Dawsonville Ga
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Brent looking forward to the comparison pic of your meat !!!!Greensboro North Carolina
When in doubt Accelerate.... -
johnmitchell said:Brent looking forward to the comparison pic of your meat !!!!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
80 Day not 80 Year @jeffwit
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is that liquid in the bottom corner?
bag doesn't look as closely adhered as i have seen in the photos posted here previously. maybe the bag doesn't need to be tight to the surface?
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It was tighter to the surface when I started. It has shrunk a lot. The coloration is just the bag adhesion and lighting. I double checked it.
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Sandy Springs & Dawsonville Ga
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DoubleEgger said:It was tighter to the surface when I started. It has shrunk a lot. The coloration is just the bag adhesion and lighting. I double checked it.
looks good
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At what point are you, or anyone for that matter, going to get sick from aging beef? Is there a safe aging limit?
St. Johns County, Florida -
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MaC122 said:Is there a safe aging limit?
On that note, there is what most call a practical limit where you are changing the taste of something that you enjoy into something that you may no longer enjoy. That limit is different for everyone. However as far as "safe" to eat, if you do your part when dry aging, you probably will not live long enough to reach a unsafe point.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Very cool thread! Looking forward to the updates..
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MaC122 said:At what point are you, or anyone for that matter, going to get sick from aging beef? Is there a safe aging limit?
answer that question, and it will make clear why aging beef this way does not necessarily mean that you are making the beef less safe by aging it
consider that the USDA advises that chicken eggs, which have been recently (i.e., last twenty years or so) breached by virulent salmonella strains, are STILL safe after six to eight weeks in the fridge.
people will keep a dozen eggs in their fridge for a couple weeks easy without wondering whether they are bad. but beef, which is 'safer' than chicken? no way. people wig out and panic. if they bought a roast and a dozen eggs on the same day, they'd throw out the beef well before the eggs. but they couldn't explain why.
re beef:
where does the bacteria come from that we care about?
-during slaughter, the guy may be spilled and fecal bacteria may get on (not in) the muscle.
what allows it to grow?
warm temps, and water (moist surfaces)
so. wash the meat, pat dry, and and let the surface air dry quickly. keep it cold (beef will not freeze even at 32 degrees), and you minimize the bacteria to begin with, as well as its growth. don't push the bacteria into the beef (i.e. don't age ground beef, where the exterior is made internal). if you leave it in cryo, the non-oxygen environment is on your side too
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SGH said:MaC122 said:Is there a safe aging limit?
On that note, there is what most call a practical limit where you are changing the taste of something that you enjoy into something that you may no longer enjoy. That limit is different for everyone. However as far as "safe" to eat, if you do your part when dry aging, you probably will not live long enough to reach a unsafe point. -
BYS1981 said:SGH said:MaC122 said:Is there a safe aging limit?
On that note, there is what most call a practical limit where you are changing the taste of something that you enjoy into something that you may no longer enjoy. That limit is different for everyone. However as far as "safe" to eat, if you do your part when dry aging, you probably will not live long enough to reach a unsafe point.
http://www.eater.com/2016/7/29/12324720/how-long-dry-age-steak-meat-show-knife-john-tesar
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Weak come back B-Rent. Real weak.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
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I am holding out for day 83.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
this is EPIC
i can't wait to see the details off the cutting and cookoff.
will you be trimming? or eating the edges?
what is the drink of choice for this event?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
tarheelmatt said:Weak come back B-Rent. Real weak.Sandy Springs & Dawsonville Ga
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blind99 said:this is EPIC
i can't wait to see the details off the cutting and cookoff.
will you be trimming? or eating the edges?
what is the drink of choice for this event?Sandy Springs & Dawsonville Ga -
blind99 said:this is EPIC
i can't wait to see the details off the cutting and cookoff.
will you be trimming? or eating the edges?
what is the drink of choice for this event? -
Looks awesome guys. Waiting eagerly for the 100 day resultsXL & MM BGE, 36" Blackstone - Newport News, VA
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260 or so days pork.______________________________________________I love lamp..
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MaC122 said:At what point are you, or anyone for that matter, going to get sick from aging beef? Is there a safe aging limit?
Now you know I'm messing with you. There is science behind all this. I'm a scientist so forgive my bias. Really don't know how this will turn out, other than you and I know mine will be way better than @DoubleEgger's . If it kills me, I'll let you know.Sandy Springs & Dawsonville Ga -
Just don't tell Amy we're eating rotten steak! Until we're finished.
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theyolksonyou said:Just don't tell Amy we're eating rotten steak! Until we're finished.Sandy Springs & Dawsonville Ga
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@bgebrent they'll all try almost anything. The boys eat raw oysters, fish, etc. escargot. Just might want some of that back up.
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