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Unread 12-27-2012, 03:04 PM   #25
cowgirl
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Quote:
Originally Posted by gtr View Post
Thanks Jeanie!

Yes, it is the one I've been postiong the past couple weeks. As for taste, I haven't ever done a side by side compared to non aged, but I do think the beef flavor is more pronounced. I don't know if it affects tenderness at all, but the ones I've been doing have been really tender - but that could be because they're prime grade and cooked really slow (200). One thing I keep forgetting is there's no drippings with dry aged because the moisture is all gone - the roast is still as juicy as can be though. I keep forgetting to have some beef base handy for making the au jus, so next year, if I don't forget (fat chance) I need to make the au jus up ahead of time.











Love the pics y'all - keep 'em coming!

Hey Wamp - we're gonna see the ham you did at some point, yes?
Greg Thanks!
I caught your first posts about aging and wondered if this was the same roast. Thanks for the info....hadn't thought about the lack of juice for au jus issue, good to know!
Hope to copy your method in the future. Looks delicious!
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