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Posted: 10/26/2013 9:44:47 AM EST
Best ways?
Link Posted: 10/26/2013 9:45:46 AM EST
Link Posted: 10/26/2013 9:49:54 AM EST
Getting divorced?
Link Posted: 10/26/2013 9:52:08 AM EST
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Originally Posted By LaRue_Tactical:
Are they waking up stiff, slow to get moving ?
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Link Posted: 10/26/2013 9:52:10 AM EST
Slowly, tenderly massaging .
Link Posted: 10/26/2013 9:56:56 AM EST
I usually buy a whole choice bone out rib eye primal, put it in a big Pyrex dish and put it in one of the big droors in the fridge, let age for how ever long you want I usually do between 7-14 days, and then roast it hot and fast via Alton Brown and then shut it off and watch the thermometer after a few hours.
Link Posted: 10/26/2013 9:58:52 AM EST
Probably not the right forum to ask this question, but the responses will be very interesting!
Link Posted: 10/26/2013 9:59:36 AM EST
Another Nancy Pelosi thread? Damn...
Link Posted: 10/26/2013 10:00:52 AM EST
Link Posted: 10/26/2013 10:05:51 AM EST
[Last Edit: 10/26/2013 10:10:50 AM EST by pcsutton]
There are 2 methods most people use, wet aging or dry aging. I never messed with wet aging, so I don't know much about it.

I covered my primals in cheesecloth and set them on a wire rack, over a sheetpan, in the walk-in. 14 - 16 days gives the natural enzymes time to break down the mussel fibers making it very tender. Minimal trimming gets any rind off before final cutting.

Link Posted: 10/26/2013 10:08:54 AM EST
I cried when I put my dog down. It's OK to cry even it it is cattle. Maybe start a cattlerday site to help the pain.
Link Posted: 10/26/2013 10:15:16 AM EST
In your home refrigerator is not suppose to be a great idea and makes no difference.

Link
Link Posted: 10/26/2013 10:27:57 AM EST
I was under the impression that you needed circulation that's not available in a normal fridge.
Link Posted: 10/26/2013 10:31:56 AM EST
Good info so far thanks
Link Posted: 10/26/2013 10:34:58 AM EST
[Last Edit: 10/26/2013 10:36:23 AM EST by hughjafj]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By pcsutton:
There are 2 methods most people use, wet aging or dry aging. I never messed with wet aging, so I don't know much about it.

I covered my primals in cheesecloth and set them on a wire rack, over a sheetpan, in the walk-in. 14 - 16 days gives the natural enzymes time to break down the mussel fibers making it very tender. Minimal trimming gets any rind off before final cutting.

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That's what I do, minus the walk-in and cheesecloth.

I put mine on a rack, in a roasting pan in the frige. I put a dry, clean, towel over the top and switch it out every day.

I usually age our Christmas Prime rib this way and have gone as long as ten days without spoiling it. I wouldn't try going any longer as a frige is not as accurate or reliable in temps as a walk-in.

It will smell a bit funky and look a bit cruddy, but trust me, it works.

If you see any light brown or green fuzzy shit on it, you did something wrong.

Just make sure you thoroughly wash it and dry it and keep it dry.

Also put it in the lowest part of your frige and keep other foods away from it and avoid spilling shit on it if you have wire type racks.
Link Posted: 10/26/2013 10:45:52 AM EST
May not be ideal to use your fridge but it works for me.



Link Posted: 10/26/2013 10:52:07 AM EST
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Originally Posted By Jarhead_22:
Another Nancy Pelosi thread? Damn...
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Link Posted: 10/26/2013 10:52:42 AM EST





Link Posted: 10/26/2013 10:53:19 AM EST
Congrats Motor Mouth. You are no longer a chimp. You are now our google. For when we absolutely positively won't look stuff up.

Thank you sir.
Link Posted: 10/26/2013 11:01:46 AM EST
One more.

Link Posted: 10/26/2013 12:22:42 PM EST
Thanks all
Link Posted: 10/26/2013 12:29:10 PM EST
I've never really bothered with aging, if you cut it up before sticking it in the microwave, it all cooks even and not hard to cut.
Link Posted: 10/26/2013 12:29:48 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By TigerHawk:
One more.

http://imageshack.us/a/img844/1982/img00048200912251420.jpg
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Those are some steaks right there. Bravo, Sir.
Link Posted: 10/26/2013 12:29:55 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By EviL_inside:
I've never really bothered with aging, if you cut it up before sticking it in the microwave, it all cooks even and not hard to cut.
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LOL


Link Posted: 10/26/2013 3:19:06 PM EST
I believe Alton Brown had a video on DIY dry aging. Check Youtube.
Link Posted: 10/26/2013 3:21:41 PM EST
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By LaRue_Tactical:
Are they waking up stiff, slow to get moving ?
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Stole my joke! I was going to say I had an aged beef he could cook--he don't move to fast and he won't even notice the fire you build under him.
Link Posted: 10/26/2013 3:36:24 PM EST
I won't do it.
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