John "JR"
Minnesota/ United States of America
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This is interesting. I might have to try this out. Why not? I have everything I need to do it.
To anyone with dry-aged beef, save that trimmed fat, it makes the most amazing beef love you've ever had. I brush it on my steaks, while cooking. It amps up the flavor, BIG TIME!
(Check out the column on the left in this article for more info!)
Sometimes it's easy to forget how many great articles there are here. Thanks for the reminder. You can bet I'm eyeing those NY strips for their "beef love" contribution.
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About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I'm doing a Choice NY Strip now for 48 days (June 12). They say the sweet spot is between 48-60 days. Some like the funky flavor some don't. Watched a YT vid about dry aged beef all the way up to 420 days.
I love dry aged beef, but I have never done it myself. My uncle raised and processed his own beef and the sweet spot he swore by was 42 days. Fantastic flavor and texture! Seems like everyone has their own sweet spot, which is how it should be. I'm interested to know how your steaks turn out, so please update.
BBQ_Steve-O I have changed my date from June 12 (48 days) to June 6 which will be 42 days. First time I did this I did it for 28 days. I was going to try things sequentially going to 36 days then try 48. It is getting hard to wait for it. Now I need to tell my wife we are having steak on Wednesday!
My Thai wife makes a steak recipe with fish sauce as a main ingredient that is out of this world! It's also great on other meats as well. This is a must try for me. Thank you Attjack
Last edited by BBQ_Steve-O; June 3, 2018, 01:11 AM.
Reason: my fat finger typing.... again
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