Originally posted by Bbq Bubba
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Dry aged brisket?
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Originally posted by Squirrel View PostThis is how I do my prime and choice cuts. I think wet aging a brisket would be a better choice than dry aging.
Originally posted by Bbq Bubba View PostPLEASE explain your process?
Wrap in clean cheese cloth and change wrap every three days for 2 weeks, ever week after that. only done em 30 days myself but I've had em aged for up to 45 days. That's why I was scratchin my head on your post. If I'm doin something wrong please let me know, but tell me why too.JT
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Originally posted by Bbq Bubba View Postand after trimming the mold off, whats left?JT
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Originally posted by Whisky Fish View PostNope no mold, some of the old timers around here do that with deer, it's called felting cause it looks like the felt on a pool table, Way too gamey for me. But hell I'm not alone on the ageing thing Bubba. Some top end joints age their beef 30 days plus. Like I said if I'm doin something wrong tell me why
I know top end steak houses do this. Thus the reason i posted the general rules of thumb for dry aging.
Obviously you have more experience than i at this.
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Originally posted by Bbq Bubba View PostObviously you have more experience than i at this.
The point here is that a member and a damn fine cook wants to rock his brisket and he is exploring the way to do it. To think that one hunk of beef will benifit more or less from ageing than another strains credulity. This is not new stuff. Not sure why I'm typing right now.JT
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Originally posted by Whisky Fish View PostThe general rules are wrong. When you state that only premium cuts and grades are suitable for dry aging, I gotta call b.s. This forum is far too intellegent for sweeping "only" and "all" statements. When you fail to source your comments, I have to assume they are your opinion. And universal statements can be universally dismissed. This is a basic tenant of logic.
The point here is that a member and a damn fine cook wants to rock his brisket and he is exploring the way to do it. To think that one hunk of beef will benifit more or less from ageing than another strains credulity. This is not new stuff. Not sure why I'm typing right now.
That being said, if someone wants to try it, go for it. I just don't see the benefit, IMHO.Once you go Weber....you never call customer service....
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Originally posted by IrishChef View PostI have a feeling that if it was of any appreciable benefit, we would not be having this conversation, as many others would have already done it, and it would be common knowledge.JT
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Originally posted by Whisky Fish View PostSee this is where I'm having trouble. Around these parts it is common knowledge. The enzymes break down the tissue of ANY meat that does not spoil quickly. I will not do a top block unless it is aged 3 weeks in cryo. The stall is 3 hours minimum on the grill if you don't. This blows my mind. I always figuered that ageing was common knowledege. Maybe it's the warm climate out here that dictates historical food preservation.Once you go Weber....you never call customer service....
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I don't claim to be the authority here but I keep hearing theory instead of experience. This whole thing about trimming off 1 inch of meat is just wrong. You'll get some areas of the cut that are dark grey and those can be trimmed off within about an eighth of an inch. Not mold. I've seen mold. Know what it looks like. That's why you use the cheese cloth.
Lets not play around with turning our nose up at safe contaminates or we might as well throw blue cheese, all mold enhanced sausages and hams in the garbage along with the aged beef.
Did a 45 day, fat trimmed, but untrimmed after the aging, tri tip on the grill last year and me and about 5 others stood around slicing and eating with some seriously good tequilla. (Maybe that's what protected us)It's dense, hugely flavorful, tender, with a delicate bite to it that begs for another slice. Like I've said twice now, If there's something wrong here let me know, the silence is deafening.
They've been doing this for a 100 years around here, with various cuts of beef. Can;t imagine we've all been lucky for that long.
Maybe this thread should be moved to the Charcutier forum because I don't want to give out bad info to the GPJT
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