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Re: Aging Beef At Home

Posted By: Mike Monaghan
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.
Mike Monaghan

http://www.melindalee.com

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Messages In This Thread

Aging Beef At Home
Joe Ames -- Wednesday, October 1, 2003 at 8:48 p.m.
Re: Aging Beef At Home
Joe Thomspon -- Tuesday, November 18, 2003 at 6:41 a.m.
Why? (NT)
Joe Ames -- Tuesday, November 18, 2003 at 6:51 a.m.
Re: Aging Beef At Home
Mike Monaghan -- Sunday, November 23, 2003 at 1:57 p.m.
Thanks Mike. :-) (NT)
Joe Ames -- Sunday, November 23, 2003 at 3:37 p.m.
crispy Pizza
Carol Winn -- Monday, December 22, 2003 at 11:57 a.m.
Re: crispy Pizza
rosie -- Sunday, July 11, 2004 at 5:54 p.m.
Re: Aging Beef At Home
Ira -- Sunday, January 4, 2004 at 9:38 p.m.
Re: Aging Beef At Home
gene miller -- Friday, January 30, 2004 at 9:57 a.m.
Re: Wet and Dry Aging Beef At Home
Danny L -- Friday, January 30, 2004 at 12:05 p.m.
Re: Wet and Dry Aging Beef At Home
gene miller -- Friday, January 30, 2004 at 12:36 p.m.
Re: Wet and Dry Aging Beef At Home
Sam Haynes -- Wednesday, March 17, 2004 at 10:37 p.m.

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