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Stike?

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crghc98
crghc98 Posts: 1,006
edited November -1 in EggHead Forum
do you think your oil and wax paper method would allow you to more effectively age a smaller piece of meat? I'm thinking a smaller roast size instead of a whole primal. maybe it would allow you to go for a decent amount of time without losing too much of the roast to the dried ends?
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  • stike
    stike Posts: 15,597
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    well. i tried it on a roast a year ago but can't for the life of me remember why the paper fell off. maybe i didn't use oil and just thought the moisture would be enough....

    i would say that if you were going to dry age a roast even for a few days, that yes, you might find it helps to try the oil and wax-paper gag. it might also work for plastic wrap, though i wouldn't wrap it on the roast, just adhere it to the cut flesh end.
    ed egli avea del cul fatto trombetta -Dante
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  • crghc98
    crghc98 Posts: 1,006
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    just thinking the wife will be more open to trying home aging is it isn't a $100+ primal. She's eaten aged beef before and likes it, but is hesitant to try it at home..(not a safety thing just a "it won't be as good as blah blah blah steakhouse" so let's just use the money to go out :angry:
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