Dec 10, 2021 #1 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,707 Location Shelby County, TN Go Big or go home, ammi-Right? I'm gonna dry age it for 10 days.
Dec 10, 2021 #2 TX300mag Well-Known Member TNDeer Supporter Joined Nov 10, 2002 Messages 13,643 Location Crosby, TX I've been wanting to try this: All Products Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. umaidry.com
I've been wanting to try this: All Products Dry age steak, charcuterie, sausage, salumi and meats at home using UMAi Dry meat-crafting kits. UMAi Dry aging bags are safe and easy to use. umaidry.com
Dec 10, 2021 #3 TX300mag Well-Known Member TNDeer Supporter Joined Nov 10, 2002 Messages 13,643 Location Crosby, TX I'll be watching this 10 days from now!
Dec 10, 2021 #4 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,707 Location Shelby County, TN I've aged several cuts over the last several years. I aged a prime Rib roast(bone in) for 4 weeks in 2017. Whole bone-in Ribeye 5.99/lb time to dry age :livid: Wife tried to take advantage of the sale in Knoxville. They didn't have the sale. www.tndeer.com For some reason the pictures don't work.
I've aged several cuts over the last several years. I aged a prime Rib roast(bone in) for 4 weeks in 2017. Whole bone-in Ribeye 5.99/lb time to dry age :livid: Wife tried to take advantage of the sale in Knoxville. They didn't have the sale. www.tndeer.com For some reason the pictures don't work.
Dec 22, 2021 #5 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,707 Location Shelby County, TN Sorry, I got too busy with the Weather and company to update this. It turned out great. We ate it Sunday. I cut 11 roughly 2 inch thick filets off of it and still have butcher scraps leftover to snack on.
Sorry, I got too busy with the Weather and company to update this. It turned out great. We ate it Sunday. I cut 11 roughly 2 inch thick filets off of it and still have butcher scraps leftover to snack on.
Dec 22, 2021 #6 J jb3 Well-Known Member Joined Feb 23, 2009 Messages 6,192 Location Burns, TN I would say the aging process probably helped give it some flavor.
Dec 25, 2021 #7 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,707 Location Shelby County, TN jb3 said: I would say the aging process probably helped give it some flavor. Click to expand... Ageing also helps naturally tenderize meat. It has something to do with enzymes.
jb3 said: I would say the aging process probably helped give it some flavor. Click to expand... Ageing also helps naturally tenderize meat. It has something to do with enzymes.