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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
tekobo

Dry Aging at Home

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Don’t dump it Tekobo. You are only at stage 1 to mummify it!


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Basher, are you saying Tekebo should have wrapped the beast in linen to make it more presentable?

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Basher, are you saying Tekebo should have wrapped the beast in linen to make it more presentable?

Maybe the Egyptians would have used duck fat if they had access to it? If only they knew what Tekobo knows!


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On 2/2/2020 at 3:19 PM, Pequod said:

Totally missed that! Forget the dry-ager, now I’m off looking for cat butts.

Hi all, this is Tekobo's husband.  We moved some coats at the weekend and revealed this forgotten masterpiece which may appeal to those who enjoyed the fridge magnets

IMG_4804.thumb.jpeg.6d628224e4b1d0d903c04a0f62e4d9f0.jpeg

Edited by Sharky
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Looks like my Irish Jack Russell's behind. Nice butt.

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Welcome, Sharky! Hang around some more, you'll find it's nice in here - at a safe distance, ha, ha! 

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Trust The Husband to turn up and pull down the tone of my serious meat thread.  I will now get things back on topic if you don't mind. 

We broke into the second dairy cow fat encrusted steak after about 90 days.  Not for the faint hearted.  The smell was just fine but I had to scrape off some discolouration.  I never normally bother to reverse or forward sear because I like my steak blue and am happy to crust up the outside at high heat and eat.  The Husband prefers rare so I thought I would try out reverse searing.  It had been so long since I last did it that I forgot to use the basket splitter.  The meat came out a bit more cooked than I intended but we both liked it.  Had the texture of ham and the taste of blue cheese.  Definitely a "do again".

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Yes, yes, and yes.. it does look good. Could be the way you sliced it but it looks so smooth in texture.

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I have become a meat pusher during lockdown.  I buy my meat from farms that supply restaurants.  They are having a hard time in the current climate and so I have been buying half and whole animals, explaining which bits are which to friends and sharing them out, at cost, to them.  It has been such fun.  In between teams calls, writing contracts and baking bread I have been passing on recipes and falling about laughing at the size of the osso bucco you get when they are cut from the shin of a huge cow. The side benefit for me is that I can sneak in extra meat to try at home.  One farmer normally sells all of his short ribs to restaurant in Knightsbridge.  I managed to snag some and now I have a dry ager full of short ribs and other nice things.  Much anticipation here.

0B9A9F4C-3B59-4276-B21F-5DE78855990E.thumb.jpeg.69195e130b58410df427c8f98236c19d.jpeg

 

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Tekobo you need to run this as a business. They look outstanding.


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