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Re: Aging Beef At Home
Posted By: Mike Monaghan In Response To: Re: Aging Beef At Home (Joe Thomspon)
Date: Sunday, November 23, 2003 at 1:57 p.m.
In Response To: Re: Aging Beef At Home (Joe Thomspon)
I've used this exact method to dry age beef many times. Never had any problems with spoilage or upset stomach, etc. Just follow the directions to the letter. I've gone the full 21 days without cutting any off during the time it is aging. At the end of 21 days, I trim, then cut into steaks to be vacuum sealed & frozen. Delicious dry aged steaks anytime I want. A large piece of meat with a full fat layer is a must. A 16-20 LB. bone-in rib roast is my favorte. I trim the rib rack away after aging , and I get the tasty ribs as a bonus!
By the way, the author is Melinda Lee, a radio cooking show host on KFI Radio in Los Angeles.Her website is www.melindalee.com. The whole article is posted there.
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