Blog Comments

  1. Kerguelen's Avatar
    Ooh. Cod. I've got fish in the freezer I need to go make. Though they're not cod.
  2. Kisota's Avatar
    I tried out this recipe for my partner's birthday, using some cheap-ish ribeye (my favorite cut).

    I had to make some modifications, but it came out very tasty. My partner said it was the best steak he'd ever had. Will definitely make it again sometime! Thanks for the recipe. :] A nicer steak from a meat market might only require salt, pepper, and butter like I said in my earlier comment...

    But for dressing up a steak, this is pretty much exactly the flavor I like to shoot for.
  3. Wolfgirl44's Avatar
    Tried this out today (with some slight recipe modifications based on what I had at my house), and it came out really delicious. Thanks for sharing!
  4. Savage's Avatar
    In my copious spare time. :/ Anyone who cares can google the relevant recipes, food safety info, etc.
  5. Jakkal's Avatar
    Quote Originally Posted by Savage
    I dry age a lot of things, mostly in whole form by hanging after killing. Small game goes up with the skin/feathers on and guts in, large animals hang as primal or at least subprimal cuts (bone in, whole quarters or legs). Smetimes with cheesecloth bagging and/or a salt and acetic acid rub depending on conditions. Optimal temp is 50 to 55, but anything over 40 works (and is what I usually use to maximize food safety). You don't want to go over 55 or you start seeing pathogen growth.

    Muscle meat can indeed be dry aged in a standard fridge with good air exchange. I generally use a traditional "naked" method, but smaller cuts would benefit from this product: http://www.drybagsteak.com/shop-dryb...k-in-house.php

    Any steak you buy at the store has already been through an enzymatic breakdown process (wet aging, boxing, bagging) and isn't as prime a candidate for further aging as a fresh carcass, but the UMAi bag does have pretty impressive results. Butcher's Market at Quail Corners will sell you a bag if you want to experiment without having to order online.
    You should use the blog to write up some of your recipes and butchering info. I bet a lot of users would really love to read about it!
  6. Savage's Avatar
    I dry age a lot of things, mostly in whole form by hanging after killing. Small game goes up with the skin/feathers on and guts in, large animals hang as primal or at least subprimal cuts (bone in, whole quarters or legs). Smetimes with cheesecloth bagging and/or a salt and acetic acid rub depending on conditions. Optimal temp is 50 to 55, but anything over 40 works (and is what I usually use to maximize food safety). You don't want to go over 55 or you start seeing pathogen growth.

    Muscle meat can indeed be dry aged in a standard fridge with good air exchange. I generally use a traditional "naked" method, but smaller cuts would benefit from this product: http://www.drybagsteak.com/shop-dryb...k-in-house.php

    Any steak you buy at the store has already been through an enzymatic breakdown process (wet aging, boxing, bagging) and isn't as prime a candidate for further aging as a fresh carcass, but the UMAi bag does have pretty impressive results. Butcher's Market at Quail Corners will sell you a bag if you want to experiment without having to order online.
  7. Coyote Jones's Avatar
    You know your steaks. That is exactly how to salt a steak. Yes, you pat it dry before cooking it. It cooks more evenly that way. Also, of course you eat the fat. (I'm on the keto diet, technically, but I'm close to ZC, and I'm a member of Principia Carnivora on Facebook.)

    I'm going shopping tomorrow. I'll buy some garlic powder, onion powder, and Worcestershire sauce. I'll probably fry the steak; it's worked for me so far. Will let you know how it turns out. Thanks!
  8. Kisota's Avatar
    This sounds freaking tasty. I tend to like really good steaks very plain - salt, pepper, maybe butter.

    I'd love to see how this would jazz up a sirloin or something. Thanks for sharing!!
  9. Wolf Daughter's Avatar
    This blog feature is awesome. Thank you.