What are you dry aging or curing?

[dchang21]

I'm guessing in a place like kitchenknifeforums that some people here probably dry age and cure meats. whether in a dedicated ager or wraps, show me what you're up to...

Top shelf: Whole muscle cures in various stages of drying and still months away until ready..
Pork Basturma
Spicy Coppa (gabagool)
Pancetta Arotolata
Dry cured Picanha (like bresaola?)

Mid shelf:
Tallow aged spanish rubia gallega rib eye aiming for 60 days.

Bottom shelf:
Australian skin-on pork rack, Exposed edges sealed with collagen sheets. aiming for 30 days.

this was the picanha butterflied prior to curing back in February 16.

this was a coppa finished last year. i think it was consumed in less than week..

old pork rack project..

 

[YumYumSauce]

Very cool. Dry aging is something that I find fascinating and would like to dabble with in the future. The dry aged fish guy Liwei Liao came in to eat the other night and chef brought him into the kitchen so we got to here him speak a little bit. Also gave us some samples

 

[dchang21]

Liwei Liao.. i don't find him very hospitable on social media.

if i see a nice fish from the market, i sometimes try to dry, but my wife is not a fan. but you really need to drain the fish of blood, either ikejime or with pressurized water.

 

[YumYumSauce]

Liwei Liao.. i don't find him very hospitable on social media.

if i see a nice fish from the market, i sometimes try to dry, but my wife is not a fan. but you really need to drain the fish of blood, either ikejime or with pressurized water.

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Hmm, I haven't followed him much on social media so I don't much about that. Seemed knowledgeable tho.

Nice fish! Is it possible to do dry aging without some kind of dry aging unit?

 

[dchang21]

Nice fish! Is it possible to do dry aging without some kind of dry aging unit?

if you can keep it isolated from other food in the fridge, drain out the blood as much as possible, sure i don't see why not. it's a very short dry, 4-7 days..

 

[Michi]

I've dry-cured various cuts of meat using the Dry-Aging Steak Wraps from The Sausage Maker. Pork loin, picanha, scotch fillet, porterhouse, etc. It works really well; no issues with too much dry ring or mold. The same wraps are also useful for things such as duck breast prosciutto, bastirma, cured ham, and so on.

A very similar (stronger) membrane is available from UMAi and Misty Gully as a sausage casing in various diameters. I've made quite a few different salamis using it, with very good success.

These semipermeable membranes really make it possible to cure things in an ordinary fridge instead of a dedicated curing chamber. Which shall not stop me from getting a dedicated humidity controlled curing fridge anyway

 

[kujaku]

Hmm, I haven't followed him much on social media so I don't much about that. Seemed knowledgeable tho.

Nice fish! Is it possible to do dry aging without some kind of dry aging unit?

When it comes to aging fish, it can be easily done with a cooler box. Cut off the head and clean the fish, wipe the moisture off. Then, place the fish in a plastic bag and remove air to achieve near-vacuum conditions. It's crucial to reduce moisture and air to suppress bacterial growth.

Next, prepare an ice water bath in the cooler box and float the fish in the bag within it. Floating the fish prevents damage to contact points by its own weight.

Generally, it's preferable to age the fish without removing the bones. The parts exposed to air will discolor and may require trimming before consumption, so minimize those areas as much as possible.
With this method, it's possible to age the fish for over a week, and in some cases, even over a month.

If you plan to consume the fish about three days later, aging it as fillets in the refrigerator should also work well. In such cases, using items like this can be convenient. I've seen people use these for aging meat as well.
https://www.amazon.com/dp/B003VQQP7C
(The company making this is the same Okamoto as "that" Okamoto.)

 

[dchang21]

spice coating on the pork basturma and back to dry..

 

[Jovidah]

Whenever I try to grow fresh herbs in my appartment they inevitably end up dry aged...

 

[aporigine]

Whenever I try to grow fresh herbs in my appartment they inevitably end up dry aged...

Mine too, and it doesn’t end there. They then get consumed in a series of small fires.

 

[Jovidah]

Mine too, and it doesn’t end there. They then get consumed in a series of small fires.

Herbes de Jamaïque? Mais non!

 

[dchang21]

just pulled, vac sealed, and cooked a small piece of 60-day aged rubia gallega ribeye. lost maybe 200g to pellicle, i did not have enough tallow for a thick coat..

this is the most intense piece of cow meat i've had the pleasure of eating. if you could combine an old feral cow with rank stilton cheese, this would be it. absolutely no myoglobin when sliced into...

 

[azn_knives_4l]

just pulled, vac sealed, and cooked a small piece of 60-day aged rubia gallega ribeye. lost maybe 200g to pellicle, i did not have enough tallow for a thick coat..

this is the most intense piece of cow meat i've had the pleasure of eating. if you could combine an old feral cow with rank stilton cheese, this would be it. absolutely no myoglobin when sliced into...

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This is so impressive. I would have expected the layer of fat to prevent adequate moisture loss but I guess it's not an issue

 

[dchang21]

pulled the aussie pork rack today and cut myself in the process.
aged about 3 weeks with collagen sheets on the exposed meat sides..

skinned (i used to make pork rinds out of this but it's too much trouble these days..)
sliced bone-in chops on the large end..
tied boneless tournedos on the small end..
and a little baby back rack for a snack..

 

[Lars]

tied boneless tournedos on the small end..

I'm going to try to remember to do this the next time I cut a loin roast into chops.

I make pancetta on the regular, but I don't think I ever let it hang more than 10 days in my basement after curing. I'm not looking to make the ‘ultimate’ version, just something yummy to cook with. Utilitarian stuff basically.

 

[cooktocut]

Every year during December when Dry Ager has their sale, I resist. Every year my resolve dwindles. Love your setup

Also dry aged pork is the best. Never tried aging in tallow before, curious if it really makes a difference in the flavor or if it’s just minimizing the loss to pellicle.

 

[Michi]

Every year during December when Dry Ager has their sale, I resist. Every year my resolve dwindles

Stop dithering. Life's too short for that!