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Dry aging at 53 days...

SSN686
SSN686 Posts: 3,506
edited February 2023 in EggHead Forum
Morning All:

I sliced the rib loin today after 53 days of aging...I started with this...


After about 18 days I added some cheesecloth & soaked with Amaretto, here...


Today I pulled it & cut into steaks, about 1.5 inch thick...the first two...


After a little trimming, the two at the bottom will be tonight's dinner & the other four are vac-sealed for dinner down the road...


I did pan fry that little piece on the left this morning & it was VERY tasty...


I'll post tomorrow about how tonight's dinner tasted. 

Have a GREAT day!

   Jay

Brandon, FL


 

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