I tried it: Dry Aged Beef

Little Steven

LFG.

I meant this one...a classic

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=928822&catid=1

LFGEnergy

Grinning ear to ear....going to get a soda and shut my office door before I indulge.....Ohhhh....the memories......

LFGEnergy

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!

 

Little Steven

Moi?

LFGEnergy

Wait....never mind.....

chill243

Don't stir the pot LFG

mustgrill

Smak, Tell how your stuff did. Stir the pot. I really want to know? If we have some diffs so what?

smak

@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 .

4Runner

Plus 1 on the grabbing of Giada's a$$.    Can't figure out how that got into this thread but sure glad it did!  

stike

@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