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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-06-2010, 05:43 AM   #31
shdybrady
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thats great. Ill do that next time. Because I have a chest fridge just couldnt get the temp up high enough. It wanted to stay around the 20 degree mark. Also I plan on taking the steaks out next saturday and trim and sliced them into steaks. I want to eat them for me and my fiance's birthday. Mine is the 20 and hers is the 30. We will eat them on saturday inbetween which is saturday. Should I sair seal the steaks and freeze them?
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Unread 09-07-2010, 09:05 AM   #32
shdybrady
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Well here are a few pics to hold you off until this saturday when I can complete the process

This is the temp they were kept at through out the process


This is how it looked when I brought it home


This is how it looked a week into it. Notice the discoloration on the meat closest to you


This is how it looked last saturday. 2 weeks into it
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Unread 09-07-2010, 06:48 PM   #33
Sean "Puffy" Coals
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Interesting process. Might have to try it soon. I'm wondering if you need to put anything in the fridge to absorb the excess moisture, since there is so much that is coming out of the beef? Baking soda, maybe? Just a thought. Have to do some more research.
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Unread 09-07-2010, 06:54 PM   #34
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Ahhhh..the beauty of aging.
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Unread 09-07-2010, 07:20 PM   #35
shdybrady
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I thought the same thing. But you know I havent seen any extra moisture build up on the sides. Some actually say put a bowl of water in there to control the humidity. But this seems to be working fine.
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