17 votes
Accepted

How to keep flies away from curing meat

Your second suggestion is best. When hunting, we always brought cheesecloth game bags into which to place the quarters, etc. They worked well at keeping flies off and allowing air circulation. I ...
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  • 3,719
11 votes

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

The recipe means to start out with it already dry-aged; presumably you'd just buy it like that because most people don't want to do that themselves at home. Dry-aging beef is a lot of work: you have ...
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  • 57.4k
8 votes

How to keep flies away from curing meat

My family often makes sun dried beef for African dishes and it is generally dried openly outdoors in the sun, so fly infestation is a frequent problem. The way they usually protect it is by placing ...
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5 votes

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

If the first step in your recipe produced dry-aged beef, the real dry-aged beef wouldn't be so very, very expensive and hard to come by. Dry aging is a process that takes weeks under controlled ...
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  • 54.2k
5 votes

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

Your conditions were both too warm and too low of a humidity. Ideal for 'dry aging' is 32.5°F to 33.8°F (0.5°C to 1.0°C) at 80%-85% humidity. Firstly, temperature control is critical to slow and ...
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  • 18.1k
4 votes

What is the boundary between beef aging and its decay?

Here is what some will definitely label a biased description of aging and packing that might help a bit. It goes into the difference between wet and dry aging and gas packing which has become more ...
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  • 8,595
4 votes

How to Tell if Beef Steak Has Been Dry-Aged

While there's some similarity in looks between aged steak and rotten meat (both usually have a dark color) it's easy to tell the difference. Spoiled meat will smell rotten and very unpleasant, and ...
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  • 68.3k
4 votes

Making saucisson sec from salami at home

While you might be technically correct if you were to call saucisson sec a salami, you do not make saucisson sec from commercial salami. Without knowing how the salami was produced it could be ...
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  • 6,968
4 votes

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

Freezing will not diminish the dry-aged flavor, barring you don't leave it in there for weeks and get freezer burn. However, the texture will be affected. When you freeze meat, the water in the meat ...
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3 votes

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

It should be mostly just water, very little fat. Water is released pretty easily, fat not so much, especially without grinding things up. Most fish isn't that fatty to begin with, anyway. In any case,...
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  • 57.4k
3 votes

How to keep flies away from curing meat

Use a food fly cover available at kitchen supply shops: https://www.ebay.com.au/i/182042077626?chn=ps&dispItem=1
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3 votes

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

Cheesecloth is not 'required' for dry aging, but it is helpful. You can substitute a wrapping of paper towels. You want something to absorb the moisture that will be released during the aging process. ...
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  • 18.1k
3 votes

Furthering the dry aging process post purchase?

I don't have experience with the "UMAi Dry Bag", but I have read about mixed results. I did just finish a 45-day dry prime rib, however. It worked out very well. My set up was a refrigerator, with ...
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  • 66.5k
1 vote

UMAi Dry Aged Bags - Effectiveness

It is not a substitute for standard dry aging technique according to this: The UMAi dry bags are not Oxygen permeable, which is a critical part of the dry-aging process. Depending on your goals, it ...
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1 vote

How can I rehydrate a dried navel orange?

Nothing I know of will make them juicy to eat on their own. Likely they were under-watered or picked late. Can infuse with alcohol -inject or marinate- and have cocktails. Or find a compote recipe. ...
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  • 5,278
1 vote

How to keep flies away from curing meat

While it may or may not work for your particular dish, the spicy component of black pepper is piperine, which is toxic enough to most insects that it has even seen use as an insecticide. As such, ...
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  • 141
1 vote
Accepted

Issues with salt loss and dry curing

I'm not sure about the possibility of getting the salt all the way into the center of a fish, but I can perhaps address some of your other questions. First, if you do manage it with a simple salt ...
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  • 11.7k

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