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M
Marauderrt10
Guest
At the two week mark!
Nice and crusty :mrgreen:
Also my other images aren't loading? Anyway I can edit my posts to fix the pictures?
Nice and crusty :mrgreen:
Also my other images aren't loading? Anyway I can edit my posts to fix the pictures?
Arlin_MacRae
somebody shut me the fark up.
Ping one of us and we can help with already posted pix. Looking good here - I'd hate to miss anything!
Arlin
Arlin
SweetBlue
Knows what a fatty is.
That has been a fun process to watch. Looking great! How do you determine when it's ready? Is it personal preference or is there a "right" time?
rifraf
Knows what a fatty is.
Very nice. Might have to add this to my ever growing arsenal of cooking equipment!!
M
Marauderrt10
Guest
will do!
It's all a matter of patience. The longer you age it the more tender it becomes, up to the 34 days at least since anything after that only effects taste and not tenderness.
definitely do this if you have the extra time!
M
Marauderrt10
Guest
Here it is at 21 days. One more week till I cook it :mrgreen:
M
Marauderrt10
Guest
At the 26 day mark! Two mor days til :grilling_smilie:
Perfect conditions!
Looks so good. :drool
Thanks for looking. :wave:
Perfect conditions!
Looks so good. :drool
Thanks for looking. :wave:
BornToSmoke
Found some matches.
That is really coming out nicely!
oifmarine2003
Babbling Farker
Very cool and interesting. I will be awaiting plenty of pron from your cook!
M
Marauderrt10
Guest
Thanks guys! I am not sure if I am going to cut these into big steaks or cook it using the salt crust method whole. Decisions... decisions....
halfasian
Knows what a fatty is.
Awesome. Appreciate the progress pics!
M
Marauderrt10
Guest
Anytime! I know dry aging scares a lot of people but its not as bad as everyone thinks. Just keep temp and humidity constant and let it sit. The hardest part is not taking it out and eating it! :becky:
Gasket
Full Fledged Farker
Wolverine
is one Smokin' Farker
ok, temp we got how do you measure humidity ? I would love to try this, however cautious of time temp humidity and spoils,
