/ggrevolt/ - Revolt

ggREEEEEEEEEEvolt

Posting mode: Reply

Check to confirm you're not a robot
Email
Subject
Comment
Password
Drawing x size canvas
File(s)

Remember to follow the rules

Max file size: 350.00 MB

Max files: 5

Max message length: 4096

Manage Board | Moderate Thread

Return | Catalog | Bottom


Logs can be found here: https://endchan.xyz/logs.js - Search "Head_Janitor" for this board.

Expand All Images


(7.20 MB 4048x3036 IMG_20170623_125825.jpg)
(7.29 MB 4048x3036 IMG_20170623_125840.jpg)
(6.46 MB 4048x3036 IMG_20170623_125852.jpg)
How to dry age beef at home Anonymous 06/23/2017 (Fri) 18:03:12 Id: 9ed323 [Preview] No. 17635
First two pictures are from Day 1, last picture is from Day 13. On day 40 I'll carve it up.

Purchase a USDA Prime rib roast. I prefer bone in, but Bob from the meat department at the grocery store failed me. He said he would get me a 4 bone thick rib roast, bone in, as long as I call in and left him a good review. Fuck you, Bob, you didn't get my God damned rib roast, you get no review from me. Or, better yet, I'll call in and give you a shit review. Lying sack of shit.

Anyway, what you do in order to dry age at home is get a roasting pan like pictured. I don't know if salt makes a difference, but I throw some on the bottom of the pan.

Then, wrap it up in a cheese clothJPG. I've read that paper towels work too.

Put it in the fridge. For the first three days, pull it out, unwrap it, and rewrap it, so the cloth or paper towels don't glue themselves to it.

Just let it sit for a month or so. Longest I've done is 35 days. This time I'm going for 40 days.

After that, I'll pull it out and cut the hard outer shell off. I'll lose about a whole steak worth of meat from the process, but it's worth it. After I'm done shaving it down, I'll cut it into 3-4 ribeye steaks. 3-4 depending on how thick I cut them.

Why do this? The flavor. All the enzymes and shit work their way inside the roast as the water evaporates from the outside. It also makes it more tender.

Grill them up, and I'll have some Grade A steakhouse steaks that I didn't even have to dress up for.

Also, bone-in is better because it's less meat you have to shave away. The side where the bone is on is protected by the bone, so you don't have to shave it off. And the meat near the bone cooks less on the inside, so the best bites are closest to the bone.


Anonymous 07/10/2017 (Mon) 06:07:20 Id: 9fa502 [Preview] No. 17995 del
UPDATE

Cut it up and grilled it.
Look at


Anonymous 07/10/2017 (Mon) 06:08:49 Id: 9fa502 [Preview] No. 17996 del
(4.65 MB 3686x2450 IMG_20170709_185530.jpg)
(4.80 MB 3036x3018 IMG_20170709_203207.jpg)
(3.77 MB 3036x2476 IMG_20170709_203402.jpg)
that goodness


Anonymous 07/12/2017 (Wed) 01:38:58 Id: 315ee8 [Preview] No. 18014 del
>>17635

yeah I bet its good but the part that got black from aging that you cut off looks gross tho. I guess its all part of the process



Top | Return | Catalog | Post a reply