/ck/ - Food & Cooking

>>5430876

>>5430880

>>5430884

>>5430888

>>5430891

>>5430876

>>5430876
>>5430896

>>5430876
>>5430899

>>5430876
>>5430902
Day 2

>>5430876

>>5430876
Day4

>>5430876
It's day #5, and the outside has become dry, and the fat, too is receding in a way. There is no fungus growth, which alarms me, but then again... the point of this is in moisture loss and also the internal enzymes that break down the meat.

So far, so good.

Slideshow:
>>5430880
>>5430876
>>5430906
>>5430908
>>5430910

>>5430910
* does the rate of drying seem to be in line with what you expected?

* did you ever get a thermometer rigged up?

* are you checking it every other day now?

>>5430938
> * does the rate of drying seem to be in line with what you expected?
I am now afraid that the fridge's humidity is too low... i think it is turning my meat into jerkey instead of dry aging it properly. I don't think turning down the temperature would help, since that could potentially make it start rotting.

> * did you ever get a thermometer rigged up?
no...and i didn't get a humidifier, either. I'm doing it totally in the blind, like the people that invented dry aging ... I guess I'm ready to make their same mistakes. No, I'm just bullshitting... I will try to get a thermometer and barometer as soon as i can.

> * are you checking it every other day now?
yeah, you know, i figure since im afriad of the humidty being too low, opening the fridge for a couple minutes every day would introduce moisture, as i know my room is probably about 70-80 humidity, as the meat needs about 70.

I'm very afriad, but that makes me excited. I hope I don't ruin this delicious piece of meat. If by day 14 it doesn't looks scump-diddly-uptious, I'll just take it out and trim it and save what i can.

>>5430959
> barometer
meant.. humidifier... why did my grandparents have a barometer in their living room then?? crazy people

>>5430967
> humidifier
I mean a Hygrometer. That's the tool that measures humidity. A humidifier is a household appliance that rips off old people on the home shopping network (pictured here)

god im dumb

Since it seems to be loosing moisture too fast, I am adding a cup of water into the refrigerator. This should raise the humidty closer to my goal of 70%.

I got the idea from this guy who is doing a similar thing with cheese.
http://www.instructables.com/id/How-to-Make-a-Cave-to-Age-Cheese/step6/How-to-Increase-the-Humidity-in-your-Refrigerator/

Glad you made another thread, OP. Can't wait to see where this goes.

>>5431482
is that a 00's webcam?

nice mini fridgebtw also how does the bottom turn out with cups covering it like that

>>5431573
thanks, i was dissapointed it died. Is there any way you can help me and bump this thread to make sure it doesn't fall off? I already asking a couple other people that way I don't have to re-make it.

update: i think the humidity is way too low, i added a cup of water and about to change that into two cups.

>>5431577
sorry, guy... i guess you didn't go to the link i posted on instructables.com. The thing is - that's not my fridge. That's some other guy who is aging a cheese. He is doing a very similar thing as me.

This is my fridge: >>5430902 plus two cups of water.

>>5431753
>>5431577
fridge pic just for you

This thread is the equivalent of watching grass grow, nigga are you serious. This is a pity bump but your thread will disappear within a day or so, don't get too flustered.

>>5431762
just needs a bump every 12 hours, /ck/ is pretty slow dude. thanks for the bump! just do that again in 12 hours haha

>>5431779
Or you can fuck off until your done and then post all that shit at once.

>>5431809
If this keeps getting bumped though, that's at least one thread that doesn't start with "Why do Americans..."

So I have the fan and two cups of water in the door now. The fan is to continue air circulation to prevent bacterial growth and the water is to increase humidity because a fridge humidity tends to be 20-30%, while i need it to be about 70%. Adding the cups of water increases it.

>>5430876
Day 6 looking good

I thought all steak was dry aged to let the muscle relax and other stuff?

inb4 rotten meat

>>5433190
Guy who doesn't know what he's talking about here: shit looks like it's rotting. Can you confirm that it isn't?

>>5433228
as long as it doesn't turn grey or start to smell it's safe to eat

>>5433213
> I thought all steak was dry aged to let the muscle relax and other stuff?
no, not at all. Dry aging is an "artisinal" art lol.. inb4 hipster. It's a lost art. You can get dry aged steak only at the Prime Steakhouses like Ruth Chris, Peter Lugers, etc...

Most places that even age steak these days, do it the "wet-aging" method which is basically keeping the steak in a vacuum sealed bag for a couple of weeks. It does some of the things like breaking down enzymes, but the flavors do not get concentrated due to moisture loss like dry aging.

In fact, chances are unless you went out to a really nice restaraunt or know a butcher, you've never even tried dry aged steak in your life!

>>5433228
yeah, it's not rotting. The outside has dried up kind of like jerkey, but only about 1/8th of the way in.

"Rotting" is a funny word. Rotting means decay or decompose. In a way, what we are doing here is a controlled decomposition.. but trying to minimize tissue damage and bacterial growth. This is the reason for the sea salt and water... humidity, and the computer fan in there to prevent stagnant air.. which is when bacteria flourish. Bacteria cannot grow efficiently in this controlled environment.

>>5433257
> but only about 1/8th of the way in.
only about 1/8th of an INCH deep... sorry.

its still soft when i press it.

Saw your trip reply in the soul food thread --- no wonder you can afford to fuck around with a project like this.
Do you have a sugar mama or something that supports you?

>>5433622
what that shit was on sale it was like 40 bucks and its a hobby. thats the equivalent of a pair of shoes... im walking in dirty ones so i can age my steak.

>>5430959
if anything turning down the temperature would prevent it rotting as quickly, if it's going to at all

unless there's a strong draft in the room while the door is open, even having it open for a few minutes isn't likely to do much about the atmosphere inside - you're not talking about exposing a vacuum to atmosphere, it won't just rush in

and if it did, it would bring the various spores etc that are present in any home right with it, not necessarily the ones you want

honestly you've either lucked out and managed to begin dry-aging without introducing spores (as you would had you wrapped the meat in moisture-permeable material) or you've fucked it; you'd probably be better off wet aging (which is as simple as vacuum-sealing a plastic bag for a few days for much the same result) or just marinading for a couple of days (if your goal is to reduce connective tissue permanence and increase flavor), even if only in something relatively taste/odorless like vodka (though you could and probably should water down vodka to a minimum of about 1:7)

if you're concerned about making jerky, i really don't see the advantage of dry aging at all: it's halfway to jerky, just with less salt

also very much doubt you're going to save money doing this, so i hope it's literally just to see if you can

>>5433735
> unless there's a strong draft in the room while the door is open, even having it open for a few minutes isn't likely to do much about the atmosphere inside - you're not talking about exposing a vacuum to atmosphere, it won't just rush in
no, you're definitely wrong about this. It is most definitely like exposing a vacuum. My mini fridge is like .. i dunno 10 cubic feet in volume... and my room is thousands. It is very humid i live in SoCal, so basically the humidity shoots up to 85% within a dozen seconds.

> and if it did, it would bring the various spores etc that are present in any home right with it, not necessarily the ones you want
spores, shmores. Spores cannot grow in a constant air flow. That's the whole point...

> honestly you've either lucked out and managed to begin dry-aging without introducing spores
WHAT SPORES?? what are you even talking about? bacteria? fungal spores? shit cant grow in this conditions man. Stop believing in boogemen.

> also very much doubt you're going to save money doing this, so i hope it's literally just to see if you can
save money is relative. I bought this 7 lb roast for 42 bucks. $6/lb. After its aged and trimmed it will be more of a 5lb roast for 42$ (about 8$/lb)

Of 30 day dry aged, USDA Choice bone-in ribeye.

That's the kind of shit that costs minimum $25/lb at the butcher, but at a restaraunt more like $100/lb (considering that an 12 oz portion will run you around 70$)

So, I'm saving money relative to if i would have gone eaten at a fancy steakhouse. But I'm loosing money if i were to just eat cheap shit.

And I've already told you germiphobes - when the meat is 30-40 days old and i trim off all the nasty brown stufff...

im going to start a a "Roll" thread to see what you guys suggest i do with the brown stuff. Im going to eat it to prove to you that bacteria is a myth.

id like to dry age but i think id have to go hardcore
cold smoked in a purpose built room

>>5433966
>bacteria is a myth
rub it in a fresh open wound
Don't clean it

>>5433966
>bacteria is a myth
lol come on dude i know what you meant but that shit cracked me up

>>5433980
>>5433985

>>5434064
dont lump me in with this guy >>5433980

>>5433976
you'd be my hero. But every pot grower originally started with a little balcony plant he hid from his mom.

gotta start somewhere, man. Don't let your big dreams stop you from learning from the basics.
> (start building your grow room now! build a smoke room treehouse. do it. DO IT!)

How do you plan on cooking this? (grill, stove top, etc)

Looks excellent so far.
Will monitor

>>5433985
>>5434082
lol, fine. You seem pretty cool. I'm just tired of germiphobes coming in here, quoting "statistics" and "FDA Recommendations" and all kinds of nonsense.

It's like the Bible... it's a nice book to read and not take seriously. It has some nice lessons in it and you should be like "hmm... that's interesting. So If my woman doesn't wear ankle sweaters, she should be beaten with a rock no less then 12 fish heavy. Nice."

but nobody should live religion the way.. you know where it makes decisions in the modern world for you. Interpreting the bible in a way that doesn't fucking piss everyone off is a good thing.

So now what's happenning, is these guys are turning science into a religion! They're taking "studies", "statistics" and "safety guidelines" as commandments.

Now here we go:

> THE LORD FDA COMMANDS THAT YE:
1. Never leave poultry or beef or pork at a temperature of above 40degrees for an extended period of longer then 2 hours!

2. Though shall also command that bacteria is the devil and the devil shall not be let into your nourishments!

3. The devil thrives on surface area so we must sacrifice all of our delicious foods and fishes and like... little shrimps with bacon n stuff to the GODS and we shall overcook them until the most scaredy of us is comfortable.

4. We shall never try anything new, for the FDA regulations COMMAND SO

you get the point.. i could have made 10 of them....

> 5. NO BLOOD ON STEAK! Myoglobin is a myth perpetrated by the devil, everything red is AIDS

>>5434116
thanks. Well, i have a nice grill (pic related).

i also like wood-charcoal. So, im going to take a generous portion of mosquite wood, smoke that shit out until its red hot with a white coat, and then shove it into my grill.

Then ill sear it at like 700 degrees, and turn it over to an indirect heat of 450 to the side. bout 8 minutes later im going to take it off and let it rest.

I might put a little salt somewhere in there... maybe..

>>5434117
i feel ya dude i try my best not to comment on shit like that but as someone in the industry who has devoted their life to food sometimes you do when you know you shouldnt

i love when you know 100% youre correct then some dumbass comes in and says lol are you retarded

>>5434127
> as someone in the industry who has devoted their life to food
so what say you to my dry age then, hmm?
>>5430914
>>5433190
> i love when you know 100% youre correct then some dumbass comes in and says lol are you retarded
of course. That's learning. I love when i think i can do something good, and someone who can do it while sleeping comes along and is like
> well it goes something like this....
> tappitty-tapitty-tap-tap -tap tap!
> you mean something like this?
> tappety-tap-tap-tap doodly-tap-doo-doo

lol you get it its a tap dancing montage from that one shitty movie i htink Annie

>>5430876
day 7, it's looking pretty good.

>>5430876
>>5435830

>>5435832
The goal is this

>>5435847
This is probably mentioned already in the thread, but I'm too lazy to look through it again.

When you're finished, are you supposed to cut off the edges? or are the end pieces the most sought after

>>5436392
You're supposed to cut off the edges.

What are you doing this for?

>>5436392
no, they're supposed to be gross and you're supposed to throw them away. But I'm going to do something with them to piss off germiphobes.

Im thinking sear it a little, steam it over a bed of onions, bread it, and deep fry it lol.

Here's a video showing a guy taking a 40 day old roast and cutting off the nasty edges. As you can see he throws away a lot.
> http://www.youtube.com/watch?v=Fe-zborQc8E

>>5436397

I'm doing this so I can get the kind of steak people pay $80 dollars at peter luger's for like $8/lb.

The dry aging will concentrate the flavors and make it more tender. This is the secret to really good steak.

>>5436398
and this is what you end up with from
>>5435847

>>5436398
>>5436405

god it has such a gorgeous color

Are you the anon that was talking to me in my steak thread a couple weeks ago? If so good job, lurking.

I'm gonna laugh so hard when OP eats this, goes to the toilet, opens his buttcheeks and blasts into orbit from the sheer amount of shit propelling from his colon at such high velocity.

>>5436580
Maybe... probably. I like talking in steak threads.

>>5436633
and im gonna laugh when i enjoy some mahogany lookin' rare beef, cooked open mesquite wood.

>>5434136
didnt see this reply til now. I say good on you man, as a southern boy im no stranger to curing meats and my grandparents have a smoke house/curing, well shed basically, that gets used a lot, mostly trad. stuff but have begun doing more french/spanish style charcuterie lately. never aged beef outside of a prof. kitchen though and for the record i cant see much difference between yours and ours. if its good and you like it i say keep it up.

>>5430876
No drybag wtf its like you want to make things unnecessarily difficult

Okay, so you are leaving meat in the fridge for 30 days. Are you going to keep a thread going the entire time?

If so, why?

>hey, it may be factory farmed beef that was treated with non-therapeutic antibiotics and growth hormones while being fed GMO corn..... but it's been in my fridge for a month!!!

>>5436661
> never aged beef outside of a prof. kitchen though and for the record i cant see much difference between yours and ours.
cool man, that sounds great! I haven't tried it yet, since it's not done. I hope it doesn't have a "fridge taste"

>>5436799
drybag is fake aging. you mean like those Umai bags right? nah thats fake stuff. thats like easy mac compared to spaghetti.

>>5436816
yeah... i think it may be polluted with dihydrogen monoxide as well.. lots of nasty stuff there.

>>5436812
why not? better then american vs euro threads and if people have questions or want to talk about the art of dry aging beef, they can.

Also... /ck/ explicitely stated that there was some guy that does the same thing here, and comes on pretty often, and I have yet to hear from him.

Also, if this thread didn't exist, how could you ask this question to begin with? There's a purpose for everything.

>>5437089
>/ck/ explicitly stated that there was some guy that does the same thing here, and comes on pretty often, and I have yet to hear from him.
Are you not that guy???

anyway yeah obviously it looks a little different since we do a whole rib and a whole loin but colorwise etc it does. also some kind of desiccant or odor reducer might cutdown on a fridge smell if you have one but it probably doesnt

>>5437102
> Are you not that guy???
no man, this is my first time.

> also some kind of desiccant or odor reducer might cutdown on a fridge smell if you have one but it probably doesnt
i have a box of arm and hammer... that shit usually works.

cool, yeah it's day 7... I am planning to do it 30-40 days. What's the longest you guys age?

>>5437111
damn i thought you were that guy the whole time though i just skimmed the thread after seeing what i thought was an old webcam

anyway when we first started we plated around with a few different ones but now we do the rib for 30 and the loin for 45.

eleven madison park does something crazy like 5 months though

>>5437132
heard it loses flavor after like 45 days, so the many months thing isnt taht good.

>>5436633
how does it feel to be retarded

aye man good luck can't wait to see day 14 and 30

>>5436816
>THE BIG BAD GMOS
>THAT GENETIC MODIFICATION MEANS IT'LL TURN YOU IN TO AN ALIEN
>ITS TOTALLY UNLIKE WHAT MANKIND HAS BEEN DOING SINCE THE DAWN OF AGRICULTURE
>I DONT UNDERSTAND IT SO IT SCARES ME

>>5437086
if the fridge was cleaned after you emptied it and you let it air out decently, it shouldn't get fridge taste.
fridge taste is in the fat anyway, not the meat. If it does get fridgey, trimming the fat should take care of it..

If this thread 404s please make another one is is extremely interesting

I hope you end up cooking it properly and not slathering it in some sugary sauce then burning the fuck out of it like most americans do

>>5437248
thanks!
>>5437411
> If this thread 404s please make another one is is extremely interesting
well, alright! I'll make sure to. Lol. I was getting worried the one guy here was right:
>>5431809


>>5437315
the fridge wasn't even used for 3 years... it was already clean. I did air it out for a little, but it doesn't smell like a fridge. It doesnt have the fridge taste. I thought it was just from the Freon or whatever they use in there... fridge smell is actually from the dirty residues in the fridge?

>>5437411
>wah wah Americans
Fucking step up your shitposting game m8.
Go haad or go home.
Signed,
Straya

>>5430876
Day 8. Looking good, but I see a problem. The Spinalis muscle is not protected enough by a fat cap. It will shrivel away and die and it is one of the tastiest pieces of beef on the cow.

>>5438188

This is the Spinalis mussle. See, how there's a very thin layer of fat on the outside?
I believe now that my cut of ribeye was the 109A Export - which is the one least protected by fat.

>>5438192
Since I have the 109A Export cut, there is no protection and my spinalis will look like this when it's done.

>>5438192
>>5438195
And what we're TRYING to achieve.. is not let that muscle wither away. This is what it's supposed to look like.

>>5438192
>>5438195

I have two options if I want to protect this muscle. I can either wrap it in cheesecloth, shielding it a tiny bit, or I can just cut it the fuck off and eat it.

Or I can do nothing and let it wither away into nothing

>>5438200
Cover it in a layer of lard. That what they do in Italy when preparing hams for air drying.

>>5438195
>>5438198

Why would you make steak into such a monster? Honest question, what is the difference in taste?

>>5438223
no shit? Hmmmm.... Hmm......
You know what dude, I just might. That doesn't sound bad at all! Sounds perfect actually.

>>5438224
The monster is only skin deep. See this video:
>>5436398
and the result is much less monster:
>>5436405

The reason is for the taste and texture. The main difference is the meat is softer. It is much more tender. This ribeye will melt in your mouth, like butter. Like Filet Mignon. The taste, also changes but only if i can make it the entire 30-40 days. The flavors get concentrated.

Imagine the difference between a White Button mushroom's flavor, and that of a White Truffle. Similar, but much more concentrated.

The dry aged beef tastes... like the perfect TV or Movie steak. It's so beefy, smooth, tender... it's a luxury item.

>>5438224
those pictures don't scream "packed with concentrated flavor" to you?

Hell, the "ugly" parts look good enough to chew/nibble on

I did a 45 day dry aging on a boneless strip last year. What I basically learned:
1. Boneless strip is a poor choice, since you end up with a lot of waste
2. 45 days is too long. It had a very funky, slightly sour taste that basically everyone who tried it found distracting.

I am planning to try again eventually, but haven't really got to it yet.

OP, good on ya for ageing meet at home, but you ought to seriously reconsider your haughty attitude.

I know it's 4chan and all, but /ck/ does have some etiquette in its history. The guy who get away with the "blogpost" charge do so by virtue of their coolness, for example FF.

>>5438294
> seriously reconsider your haughty attitude.
where did i show attitude? i mean you're probably right, i am haughty... but what exactly made you say that?

>>5438271
Hmm, so you think i should only age mine for 30? I was thinking of extending it to 40.

>>5438322
>Hmm, so you think i should only age mine for 30?

Got me. I've only done it once and most of the reading I did beforehand seemed to put the weird flavor coming out more at 60 days. I'm personally planning to try just 30 days (and a rib roast) next time.

can't you take better pictures? goddamn, it looks like the lens is fogged or some shit. get better lighting maybe

>>5438364
>not liking bagged steak guy's camera
Why even live

>>5438507
the purple sperm mark makes it official. its on every photo.

>>5438364
yeah its fogged up or some shit but there's no way to clean it... phone's all cracked it just does this.

>>5436398
i am intrigued, how does aged beef taste? and would it make good chili?

>>5437314
I'm (>>5436816) and have a strong background in molecular biology, microbiology, and agri practices. I'm a researcher too.

Try me.

>>5438652
What are you implying in >>5436816 ? That there's no point in trying to get it to taste good by dry aging? Would there be no improvement of taste? Or that it's a waste of time because it's crap meat anyway and it'll taste crap aged or not?

>>5438554
The beef tastes like beef but beefier, more flavorful.

It would make great chili but that would be a waste of steak that you would pay like $70 bucks for at a fancy place. I'm barely going to cook this thing.

>>5438686
don't feed the troll...

>>5438200
>>5438223

Can you guys vote on whether I should cut off the spinalis? I'm almost certain it will be ruined if I age it the full amount of days. What I can do is cut like this (pic).

Then I'll have an 8 day aged spinalis steak, and I'll have a more protected ribeye to age.

>>5438794
i dont mean the people i linked, i just mean /ck/ in general. help me decide.

>>5438794
Why not cover it in lard?
And if you cut it, won't the meat under that be exposed too?

>>5438823
> Why not cover it in lard?
iunno... i dont have any right now. I should go to the carniceria across the street and ask them to hook me up with some fat so I can render it.

> And if you cut it, won't the meat under that be exposed too?
no. If you look at the photo, you can see there is a thick coat of fat between the main "eye" and the spinalis... so It will be fine.

>>5438823
I found a source for someone doing that... I'm a little less afraid to do it now.

>>5438794
I vote just cut it off and have a little taste test, and see if there's any noticeable change in the flavor and texture.

>>5438850
Nah im just going to lard it up. That's a better idea. I want to eat it too but.. that's like 20% of the roast, and the best part. I'll be kicking myself later.

OMW to carniceria, be right back.

>>5438751
>don't feed the troll...
My MSc publications were related to soil microbial changes resulting from various glyphosate regimes using a metagenomics approach. I worked for 3 years with the USDA, where I was involved in various projects including the impact of Bt-transgenic corn pollen on non-target lepidopteran pollinators. I'm currently working on my PhD.

Like I said, try me.

>>5430876
http://www.delaet-vanhaver.com/entrecote-kaart

A well renowned steak restaurant near me, where we go once every 2 moths or so.
I fucking love the 6 weeks drie aged Spanish Rubia Galega.
Dried age is so much better, Fuck man, my mouth is wattering just thinking about it.

Keep us posted!

>>5438823
>>5438223
>>5438854

Okay, I don't think I'll have a problem making lard, lol. I asked the meat guy for some fat, and he gave me 10 pounds!! For free!

Anyone want a lard steak?

>>5438875
>http://www.delaet-vanhaver.com/entrecote-kaart
oooh... that looks fancy. Hercules! Hercules!

>>5438881
>>5438883
oh, right... its not lard. Lard is made from pig fat. It's Tallow. Stupid me. I'd rather put tallow on it then lard.

>>5438883
The difference in taste and structure between the different steaks is huge.

>>5438892
Oh, don't I know it. I started out liking a filet mignon because it was the most tender. It was really good... like eating meat butter.

But then I tried a Porterhouse... that was like a bone-in filet mignon PLUS an extra steak. And soon I realized that while the NY strip side is less tender, it has more flavor.

That's when I decided I'd rather have a bone-in NY Strip then a boneless filet mignon.

Porterhouse remained my favorite until I was ready for the adventures in fat, flavor, and texture that is the Bone-in Ribeye steak.

I've tried prime rib, too. But A well-seared medium-rare (closer to rare) Bone-in USDA Prime RibEye steak... that's the best. (pic related one of mine)

Damn my camera was way cleaner before.

>>5438901
More fat is more taste.
Ever tried carpaccio made of dry aged beef? Just plain, no olive oil or anything. The second it touches your tongue it melts like butter. Great fingerfood!

>>5438910
> Ever tried carpaccio made of dry aged beef?
can't say that I have.

I did make steak tar-tare from 14 day wet-aged Prime filet (costco prime filet...) and it was delicious. Reminded me of Ahi Poke.

>>5438917
Here is a picture of secreto no 7. Amazing stuff.

Steak tartare is amazing. In my neighbourhood there is a little brasserie where the have 'the best steak tartaar in Flanders" and man, it is amazing.
Never had Ahi Poke though, looked it up, looks delicious.

>>5438923
yeah, ahi poke is basically.. like very similar to tuna carpaccio.

Anyway.. what is this beef you're showing me? Is it cured beef? It looks like a mix between capricola/prosciutto and a dry aged beef.

Why are they slicing it so thin? Is it supposed to be eaten raw? If so, then its salted/spiced? I thought it was just raw.

>>5438929
It is carpaccio of dry aged beef, so yes it is supposed to be eaten raw.
Oh man, I am getting hungry just thinking about all this deliciousness.

>>5438937
That sounds so good. The last thing I tried that was similar was some authentic Parma ham on sale for $9.99/lb (usually $20.00).

I bought 2 pounds ... it was way too much lol. I overate on prosciutto, now i hate it. How could i have done that to myself???

>>5438939
Sucks for you man, let it rest for a while. Maybe you will start liking it again.
Some prusciutto, good parmezan cheese, some olives, breadsticks and pesto, accompanied by a good glass of wine is heaven on earth.
Going to Italy again this summer. gonbegud.

Anyway, I am off to bed. Will check here regulary for your progress. I am very intrested!

It's good to see real food being talked on /ck/ instead of fucking McDonalds.

>>5438348
>>5438271
i love that creamy slightly stinky cheese taste you get from the fat on dry aged beef though some can find it off putting if they arent expecting it

>>5438952
> creamy slightly stinky cheese taste you get from the fat on dry aged beef

Everybody keeps saying this... something about a cheese smell. I've never really eaten a steak that i knew for sure was dry aged. I'm excited to find out if i find the "cheese" taste off putting.

For example, Costco's Prime ribeyes sometiems have wagyu-level marbling, but ive tried those and the fat on them has a kind of "gamey/smokey" kind of... distracting quality. Its like eating old pan grease or something. not sure how else to describe it. Like a candle in your mouth.

Hopefully its not that.

>>5438947
Mac-DOnalds, Mac-DOnalds
Kentucky Fried Chicken and
a Pi-za-hut. A pi-za-hut.

>>5438963
its not really like that but its def a lot different than regular beef. the longer you age it the more it gets like that. i think the fat actually changes it the most. which is why where i work we settled on 45 for the loin and 30 for the rib. if you find you dont like the fat you can just trim the spinalis and fat off and just have the eye

>>5438970

I don't get it.

I think OP is slightly autistic or has some sort of disorder. There is something about his syntax and the general manner in which he carries himself that is highly autismal, regardless he is a good poster and is giving OC, which is always a good thing.

>>5438970
I lol'd.

>>5438990
it's a silly Summer Camp song we sang. Here are the full lyrics (and associated dance moves)
Pizza Hut
Actions in brackets are to be done every time that line is sung.


A Pizza Hut (make a square in the air)
A Pizza Hut
Kentucky Fried Chicken (flap your arms like you're doing the chicken dance)
And a Pizza Hut
A Pizza Hut
A Pizza Hut,
Kentucky Fried Chicken
And a Pizza Hut

McDonalds McDonalds (use two hands-make an "M" in the air, starting in the middle)
Kentucky Fried Chicken
And a Pizza Hut
Mc Donald's, Mc Donald's,
Kentucky Fried Chicken
And a Pizza Hut

A Jabba the Hut
A Jabba the Hut
Luke Skywalker
And a Jabba the Hut
A Jabba the Hut
A Jabba the Hut
Luke Skywalker
And a Jabba the Hut
Darth Vader Darth Vader
Luke Skywalker
And a Jabba the Hut
Darth Vader Darth Vader
Luke Skywalker
And a Jabba the Hut

A Burger King (mime eating a burger)
A Burger King,
A Taco Bell (mime ringing a bell)
And a Burger King
A Burger King
A Burger King,
A Taco Bell
And a Burger King
Red Lobster, Red Lobster, (make claws)
A Taco Bell
And a Burger King
Red Lobster, Red Lobster,
A Taco Bell
And a Burger King

>>5438999
Are you serious bro? What can possibly be autistic about this?
>>5439220

>>5438881
making tallow now:
>>5439215
>>5439229

>>5438987
> if you find you dont like the fat you can just trim the spinalis and fat off and just have the eye

see.. i was thinking of doing that earlier today, before I got all the free suet. now im going to try to rub the roast with some tallow around the areas where it is over exposed.

See, i got a 109A Export cut.... no fat cap. Shoulda done more research, oh well.

>>5439258
if it was me id slice up some of the raw fat and put it on to make a cap and tie it off instead of rubbing tallow into it.

though about thecutting out the eye thing I would ONLY do that after its done aging(and decided you dont like the fat) then all you have to trim is the sides and you keep the most eye you can, it actually separates real easy

like i said before we use a whole rib and whole loin but since thats not practical for you next time id try to get a whole bone in or boneless rib roast and dont trim it or anything then most of your waste will be fat instead of meat (except sides and bottom) and will have a nice cap

>>5439267
okay, i can do that too.. i got a bunch of fat/suet. I left a huge chunk to make some birdfood for my little brother.

That's a good idea. I didn't even think of just making a cap by tying it on.

here's what my tallow looks like so far.

>>5439300
lol i know ive been posting in that thread too.

looks good though man. meant to say earlier you can also dice the suet up to make beef sausages if you wanted

back when I was a kid in the fall at my grandparents them and whoever else had some would all get together, set up tables and have a "hog killin" where they'd slaughter the pigs , bleed em out, break em down and cook some and they'd take all the fat and put it in a big pot and render it down and then when everybody left they'd take some home. I still do this to some extent on my own every fall(last 4 years) but its by no means the community event it used to be. sad really, i hate that most people dont know their neighbors anymore or have community gatherings

>>5439333
> sad really, i hate that most people dont know their neighbors anymore or have community gatherings
man.. im 25 years old. And I feel just like that. I feel like I should have been born like 20 years ago, before the MyPhones and iFads... eBail, and Hex-Messaging (that's when you text message someone a curse.)

I cleaned my lens! It looks better.

>>5439367
yeah i feel yeah man, I like the internet to an extent but not enough that i need to have it constantly. I got a facebook when you had to have a college email to sign up and it was useful for getting notes and stuff but i havent been on in years.

I constantly get made fun of for my phone at work b/c it doesnt have a camera or any of the other stuff but i dont care, if it wasnt for work i wouldnt even have one

>>5439367
>>5439398
looking good by the way!

>>5439398
lol, i troll the fuck out of people on my Facebook. I only have 32 friends down from like 150... i always post some fucked up NSFW shit lol.

>>5439400
yeah, think it's almost done?

>>5439409
yeah when whats left is just crispy morsels then its done just strain it through some cheesecloth or a shirt and then ladle it into jars,

I keep it up just incase i need to contact someone i havent talked to in years, though how likely is that considering i havent had to yet

>>5439444
yeah, they taste pretty good. Should I put salt on them and eat em? or is that heart attack for sure? :D

>>5439525
Now I got a huge bowl of dis shit.
I'm going to let it settle down, then scoop most of it out but leave the brown layer at the bottom... and then reboil it.

>>5439525
Might as well. Do you think they'd keep? Freeze some?

>>5439525
yeah you can eat them, similar to pork cracklins

when you ladle it out jsut be gentle if you dont want to strain it and not shake up the sediment then turn the pot at an angle and get the rest. you really shouldnt have to reboil it but you can if you want

>>5439537
i dunno howd they freeze but they should be fine at room temp for a while

this thread is so god damn interesting

maybe someday I'll age my own steak.... *looks wistfully into the distance*

>>5439544
> and not shake up the sediment
well, that's the thing... in the past whenever ive rendered animal fats, it leaves like 80% of white fat on top, and a layer of brown liquid at the bottom, which i assume are the juices and waters. So.. im leaving it out overnight to cool slowly, so as to keep the top layer more pure. After that, and i refrigerate it, i will be able to scoop it back up and the only reason i said reboil it is so i can re-fill the container evenly.

>>5439664
please stop that

I used to buy 8 week aged steaks. $36/lb for the NY strip. Tasted like delicious, beefy, melt in your mouth, pistachios.

>>5439688
Pic related. $85 worth of steak.

>>5439688
>>5439694
nice, man! That looks delicious! yeah. i bought my thing for $6/lb. So if it turns out, im savin' money!

>>5437086
ok fool ---> http://krex.k-state.edu/dspace/bitstream/handle/2097/2255/cattle09pg101-105.pdf?sequence=1

Inactivity bump. Keeping this awesome thread alive.

>>5439695
dry aging a select cut of beef doesn't magically turn it into prime you dumb fuck

>>5440216
You can see he got it for 50% off. So $12/lb is a respectable price to pay for a prime cut. Shit.

>>5439695
Yeah, I was skeptical as fuck when I first bought the steaks, since everything else was on avg. $15/lb in that area. But I was sold once I tried them.

One tip, because of the lack of moisture in them, they cook quite a bit faster than a regular steak, so be extremely careful. For me, on a 1 inch cut, 6-7 min total and it was already pushing from mid-rare into medium.

Good luck.

cook it now faggot, i'm impacient

op have you seen this guys blog
curedmeats dot blogspot dot com
fucker makes culatello and shit
wild

>>5440216
its USDA Choice... and the Prime in my area is borderline Choice. I'm almost certain that the choice i picked had equal marbling and equal tenderness as the Prime shit I can get.... at about 25% the cost.

>>5440491
I already cooked a steak earlier.
>>5430884
>>5430888
>>5430891
>>5430893

>>5440497
No, not until now. Thanks! That looks like a lot of fun! he has a whole community, too.. on facebook with other meat curers.

This guy is going all out! What is this, even?
> ribeye roast bresaola

Day 9, rib lookin' fine.

>>5440874
whats it smell like

>>5440894
dry aging beef has a sweet nutty aroma

>>5440874
looking good, bet you'll get about 5-6 glorious steaks out of that. I've got a strip loin and some duck prosciutto going atm.

I'm fairly ignorant about dry aging, but these pictures do not look appetizing at all. Is this actually safe to eat? It looks like the meat is just rotting...

>>5440965
People typically say this, the dark bits on the outside aren't rotting its just really dry, like jerky. Once you trim it off at the end of the process the meat inside is perfect. If it wasn't safe to do nobody would do it and it wouldn't be served in every steakhouse.

>>5440965
Mold does form on the outside and should be trimmed off before eating. There is a fair amount of waste that occurs with dry aging because of that. However the enzymes the mold releases are what make the meat extremely tender and enhance the flavour.

>>5440894
never smelt it before... giving it a try.
>>5440945
yeah... this guy is right. But it's VERY mild. This sounds good to me... that means my meat won't stink. It does kind of smell fairly sweet... but in an empty kind of way.

kind of the way actual dry sugar smells, in a way? yeah.. it's only day9 so im sure itll get more funky closer to 30.

>>5440965
yeah you trim it off, see this:
>>5436398

>>5441018
> However the enzymes the mold releases are what make the meat extremely tender and enhance the flavour.

That's not true for beef. Only for cheese. Anything growing on the outside will be trimmed away and thrown away and does not affect the inside of the meat... (which doesn't always happen... i have no mold, for example. Just shriveled fat and flesh.)

The dry aging process works in two ways:
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

The natural enzymes, not freaky bacterial mold like yogurt, cheese, etc. The meat breaks down by itself, with the natural enzymes it already contains.

>>5440874

That's it. This convinced me:
http://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html

I am taking the ribeye cap off and turning it into a steak.

>>5430876
>>5441471
OOps

>>5430876
>>5441760
uh oh... that's not good. I've cut in too far!

>>5430876
>>5441762
no worries, some tallow will fix that right up

>>5441764
>>5430876

And now i got a steak of the best shit in the house. 9-10 days aged.

>>5430876
>>5441766

And you know what? I'm not even going to trim it. I'm just going to cook it with the nasty black stuff on it to prove to you germiphobes that your life is A LIE.

here's a closeup of my dinner /ck/, u?

>>5441772
>cooking it

>>5441772
I know it might taste good and probably did, but the picture right here honestly makes it look disgusting.

>>5441786
>>5441792
well, i haven't tried it yet. we can find out together.

>>5441792
>>5441804
here's the bad side. Gonna let it rest for a few secs and then dig in.

>>5441804
This looks waaaay better.

>>5441826
yeah.. i gotta tell you. It's not bad at all :DD

>>5440812
this man literally does gods work, when he does culatello he sprays it down with a bottle full if old spores
seriously life changing stuff

>>5442007
*mold spores
although they are old, from what i gather its essentially if not literally the same mold from the ancient italian caves

but honestly im a little disappointed
you caved to /ck/ and ate it before it was done
and without proper carving, look im all for trolling these fucking vegans and statists and their ilk that infest /ck/ but you have no idea what the microbial environment is like in your socal apartment (did i get that right i dont exactly remember) but its certainly not the same as the traditional caves or the modern techniques used by the industry today. I am glad you went for it though and your bravado is commendable, i hope you take this experience and any further research and continue your experimentation and share your results with us here. I know i am going to give it a shot

>A simple taste test was the nail in the coffin: Meat dry-aged to 21 days (the period during which the largest change in density of the internal meat occurs) was indistinguishable from fresh meat in terms of flavor. Improvements were in texture alone. It wasn't until between the 30 and 60 day marks that real noticeable changes in flavor occurred, and during that time period, there was essentially no change in internal density. Thus, moisture loss is not tied to flavor change.

Ya blew it op. Better luck next time.

>>5439525
I put them on tacos with hot salsa and radishes.

>>5430876
>>5442085
Nah, its still aging. I only ate the spinalis mussle to save it from withering away. I have the 109A-Export cut which means there's no protection for the spinalis. I had to trim it away - it was only about 12 oz anyway. The whole eye is still aging.

>>5442144
Lol... you're the one that blew it. It was in that very same article where he shows a picture of the desecated spinalis muscle and how it was completely lost. I saved it. True - it wasn't dry aged yet, but if i would have let it go the full 30 days it would have been destroyed

>>5434124
You don't grill a dry aged steak...

>>5442144
And he ate with without trimming.
Sure it wont make you sick, but its not going to taste quite right either.

>>5443587
> You don't grill a dry aged steak...
lol.... are you joking.

>>5443603
yeah, i ate it without trimming it. I was expecting it to taste bad... but the only drawbac was the steak was covered in a thin (bout 1/16th of an inch, or 2 mm) layer of jerkey. It didn't taste like anything except maybe rope or fishing line (just tough strings).

Obviously, I'll trim this off for the next time, but it was an interesting experience.. and definitely not as bad as you think. Just makes a really thick crust on the outside.

>>5441772
>>5441807
>>5441804
>>5441836