OT - Dry aging rib loins - how warm is too warm?

JustineCaseyFeldown

ah.  so you properly cured it under weight with salt packed around it.

i didn't realize the fall opened up a spllit.  that was where it went wrong.

better luck next time.

if you crank the herbage up, it may be a bit like fenalaar (sp?).  i used pink salt for that, and a boneless leg of lamb.  the herbs de Provence is a big part of it.

nolaegghead

You're a regular Sherlock Holmes, Mr. Senior Fall Alert.  Well done post mortem.

JustineCaseyFeldown

looks like the non sequitur of the day award might be handed out early

nolaegghead

Oh, sorry, wrong forum.

JustineCaseyFeldown

great to have you back