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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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12-16-2017, 09:37 PM
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#1 |
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Knows what a fatty is.
Join Date: 05-24-17
Location: Oakwood, Illinois
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Dry aged
Have a question... how do you dry age meat without it going bad?
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12-16-2017, 09:44 PM
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#2 | |
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is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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__________________
Born and raised Alaskan and BBQ lover |
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12-16-2017, 09:44 PM
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#3 |
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Quintessential Chatty Farker
  
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
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12-16-2017, 09:48 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Bring it home from store,remove from cryovac packaging,place in a refridgerator,on a rack,over a drip pan.Let it Ride for as long as you are comfortable with.45 days is the sweet spot for me.I have gone 90 but it gets a little metallic tasting.Slice,trim and enjoy.YES,it is THAT EASY.
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12-16-2017, 11:02 PM
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#5 | |
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Full Fledged Farker
Join Date: 08-06-13
Location: Dallas, tx
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12-16-2017, 11:10 PM
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#6 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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