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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-06-2013, 08:37 AM   #16
BigBellyBBQ
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I know what is cooking tonight! Nice job..
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Old 04-06-2013, 10:15 AM   #17
Marauderrt10
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Thanks guys. It's a time consuming process but so worth it!

And you are correct captndan.
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Old 04-09-2013, 02:30 AM   #18
Marauderrt10
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Hey guys just figured I'd drop in and give a quick update. I know it's not long after but I know some like to see progress after a few days just to gauge their own progress in the future. It's day 12 and I've seen the most drastic change so far. The outer layer has darkened severely and it has a beef jerky bark texture/color to it now. Won't be long till this baby is ready to be cooked.





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Old 04-09-2013, 02:36 AM   #19
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Lookin' good so far.
Will you slice off and toss the outer layer? I've heard it both ways.
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Old 04-09-2013, 02:40 AM   #20
Marauderrt10
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Quote:
Originally Posted by cholloway View Post
Lookin' good so far.
Will you slice off and toss the outer layer? I've heard it both ways.
IMO that's really only needed if you have a moldy outer later. I trim it a little bit but not much. It all depends on the meat really. I've eaten dried meat before with white mold that you just brush off and I've been perfectly fine. Just comes down to the person I guess.
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Old 04-09-2013, 09:38 PM   #21
hnd
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heres a tutorial

http://www.bbq-brethren.com/forum/sh...81#post2162281
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Old 04-11-2013, 07:53 PM   #22
Marauderrt10
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At the two week mark!



Nice and crusty






Also my other images aren't loading? Anyway I can edit my posts to fix the pictures?
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Old 04-11-2013, 10:13 PM   #23
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Ping one of us and we can help with already posted pix. Looking good here - I'd hate to miss anything!

Arlin
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Old 04-11-2013, 10:15 PM   #24
SweetBlue
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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?
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Old 04-11-2013, 10:23 PM   #25
rifraf
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Very nice. Might have to add this to my ever growing arsenal of cooking equipment!!
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Old 04-12-2013, 01:08 AM   #26
Marauderrt10
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Quote:
Originally Posted by Arlin_MacRae View Post
Ping one of us and we can help with already posted pix. Looking good here - I'd hate to miss anything!

Arlin
will do!

Quote:
Originally Posted by SweetBlue View Post
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?
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.
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Very nice. Might have to add this to my ever growing arsenal of cooking equipment!!
definitely do this if you have the extra time!
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Old 04-19-2013, 08:40 PM   #27
Marauderrt10
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Here it is at 21 days. One more week till I cook it





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Old 04-24-2013, 12:41 PM   #28
Marauderrt10
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At the 26 day mark! Two mor days til :grilling_smilie:

Perfect conditions!



Looks so good. :drool







Thanks for looking.
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Old 04-24-2013, 01:23 PM   #29
BornToSmoke
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That is really coming out nicely!
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Old 04-24-2013, 01:54 PM   #30
oifmarine2003
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Very cool and interesting. I will be awaiting plenty of pron from your cook!
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