Leaderboard

Local butcher had a sale on split chicken breasts. Always a good excuse to fire up the KK 😁

Painting fat was something that I learned from chef Gareth Ward's restaurant Ynyshir. They do a lot of long aging of meat and painting the ends stops them drying out during the process. I discovered that Lennox Hastie also does something similar. I looked him up on line just now and found this article where he describes what he does but not why he does it. https://www.cooked.com/uk/Lennox-Hastie/Hardie-Grant-Books/Finding-Fire/Meat/200-day-dryaged-beef-rib-recipe Ignore me Pooch. Lennox Hastie describes it as tasting like aged Parmesan. Hopefully that works better for you!

They look perfect. Nice and golden brown.

I've had a SteakAger cabinet for a year and it's performed very well. It uses a cloud connection to send alerts to my phone if there are any issues; so far, the notifications have been due to network, internet, or temporary power issues. Here in the USA, the SteakAger is less expensive than other brands; it's basically a Danby wine fridge with an added panel inside that adds circulation fans and monitoring of temperature and humidity. They also offer humidity control for longer aging (> 45 days or so) and charcuterie as an add-on. The associated app tracks the aging and charts temp and humidity. It keep a history of past aging or allow note taking but does let you download the temp and humidity data. If you look at SteakAger reviews online, you'll find a lot of negative reviews; these are mostly (all?) from an earlier collaboration with Kingsford that had Kingsford providing support (and maybe manufacturing). SteakAger is now handling support in-house with much better results.

Thanks for the recipe link!

Hey, you are starting an interesting journey @David Chang. Here's a link to other's adventures in this space.

@tekobo and @Basher do a lot (at least it seems a lot to me) of dry aging with dedicated aging cabinets.

@C6Bill the weber go anywhere was my gateway drug to the world of bbq. nice looking steak. kinda what i wanted for dinner but my wife said no.. anyway baked another shokupan loaf in the normal oven. this really is gourmet wonder bread 😂

Cooked them all together at 300 and they came out great. It's hard to mess up when you use the best cooker sold!

wood fired pork chops, some sides and a shokupan loaf

So now I know 3 people with hacksaws in their kitchen!...... I shouldn’t be surprised. I’m feeling the pressure to join this privileged club. Especially after finding this delivered onto my front verandah today. Sent from my iPhone using Tapatalk

Yesterday was Day 198. Here is the whole sirloin rack when it arrived back in September of last year. I coated three ribs in fat and the rack has been sitting at the bottom of my dry ager for months. I invited friends round last night. The fore rib, one shelf up, was the back up in case the long aging experiment had gone wrong. The fore rib had only been in for about 50 days. Sense of trepidation. I thought I could see some dark mould underneath the fat on the end face of the meat. I need not have worried. It was an amazing revelation to see such clean, beautiful meat on the inside. We did have to trim off the ends. Cooking pictures to make you drool. No plated pictures. We were too busy eating. Salad, sweet potato fries and bearnaise made for a lovely meal. The meat wasn't too funky, just a slight blue cheese flavour. Very very enjoyable.

I'd like to know that too. There is a store chain around here called Rouses. They buy local produce and shrimp to sell and in general it's a great store to shop in. They all have a dry age meat contraption right near the meat section. I've never seen anything on the meat and it looks like dried out meat. I've never tasted it so it might be the best thing ever. They hang whole ribeyes and other large pieces in it. But tekobo describing the the taste like bleu cheese is a turn off for me since I don't like the stuff.