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Questions tagged [dry-aging]

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1
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1answer
207 views

What is the boundary between beef aging and its decay?

It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
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1answer
640 views

Is my dry aged beef spoiled?

I cut out 30 days dry aged prime rib into pieces and then put in a vacuum seal bag and froze them. I found these brownish spots on the inside of each piece. Is this normal or they are spoiled? I dry ...
0
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1answer
219 views

UMAi Dry Aged Bags - Effectiveness

I want to dry age some beef at home - which I know is not ideal. I've heard that the UMAi bags are a good way to dry age at home. However, I keep seeing mixed reviews with no clear conclusion. So, ...
0
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1answer
2k views

Do you need cheesecloth to wrap around a dry aged beef?

If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home ...
5
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1answer
272 views

Found some spots on dry aged beef, getting slimy. Need advice

I just found that there are some part of the dry aged beef under a rack that became slimy. It has been 20 days at 2°C and humidity around 75%. Is it ok to still consume since I have to trim the outer ...
0
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1answer
365 views

How can I rehydrate a dried navel orange?

I have a lot of navel oranges which are slightly dry inside. Is there a way to rehydrate these? How?
16
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4answers
5k views

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly ...
0
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1answer
2k views

How to Tell if Beef Steak Has Been Dry-Aged

I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me spoiled meat? From some photos dry-aged ...
0
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1answer
68 views

Issues with salt loss and dry curing

I want to cure fish so that the maximum amount of salt penetrates into all parts of the fishs' tissue. I know that with beef or chicken it is impossible to make the wet or dry brine go all the way ...
0
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1answer
49 views

When you wet or dry cure fish does all of the fat come out with the water?

When you dry cure fish a lot of water comes out. Does the water include all the fat from the fish or does that remain inside?
5
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2answers
97 views

Does this recipe want me to start with a dry-aged roast beef?

Here's the recipe I'd like to make for Christmas: http://www.foodandwine.com/recipes/dry-aged-roast-beef-with-fresh-hot-sauce The first step of this recipe says: PREPARE THE ROAST BEEF Set the ...
2
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1answer
719 views

Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about ...
2
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0answers
23 views

Dry aging at home - is it really possible? [duplicate]

I am thinking to test the process of dry aging at home. I have some questions: What exactly are the processes a piece of meat experiences, in this case, beef, from the time it is slaughtered to the ...
6
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2answers
16k views

Will freezing affect the quality of a dry-aged steak?

I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's ...
3
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1answer
228 views

Dry-aging at home

I am dry aging a T-Bone steak in my refrigerator. I have placed wooden BBQ skewer sticks on top of a plastic bowl. My steak is sitting on top of the skewers and covered in a paper towel with a small ...
3
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2answers
8k views

What meats are appropriate for dry-aging

We know that dry-aging can be used for beef to evaporate water, concentrate flavor and let some of the enzymes break down the connective tissue in the meat, resulting in a tender & juicier steak. ...
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2answers
162 views

How to prevent salt from releasing from dry cured chicken?

I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it best to saturate the soup water or if I ...
1
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1answer
2k views

Dry cured chicken with bad odor

I dry cured some chicken for three weeks: I cut chicken breasts into 1 inch slices, usee 10-20% salt and rubbed thoroughly. I left it to dry cure for 2-3 weeks. I did this however I forgot to remove ...
3
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3answers
2k views

Please explain my meat dry curing observations

I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper ...
4
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2answers
664 views

Is there an aging process by which to “oak” meat?

I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can ...
11
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2answers
6k views

Hanging at home

I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a lot of (possible) synonyms that muddle ...
8
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4answers
4k views

What is the purpose of dry aging a steak?

I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the ...