Faux dry aged beef experiment.
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macsinsac Is the fish sauce supposed to impart a dry aged flavor? I’ve never heard of this, when I made the Tai Pork video I considered listing fish sauce as a possible ingredient as I learned to make it with Fish Sauce but I changed it to Sesame Oil a few years ago and I generally like it more this way.
I am intrigued by the thought of imitating the flavor of dry-aged beef with an additive.
Jonathon I’ve never had a dry aged steak so I couldn’t compare taste. The end result on this small piece of tri tip using the 6 day process is going to force me to do 2 whole tri tips next time, one with the fish sauce & one without so a true taste comparison can happen. https://www.youtube.com/watch?v=p9SJqqjdEqY
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macsinsac Is the fish sauce supposed to impart a dry aged flavor? I’ve never heard of this, when I made the Tai Pork video I considered listing fish sauce as a possible ingredient as I learned to make it with Fish Sauce but I changed it to Sesame Oil a few years ago and I generally like it more this way.
I am intrigued by the thought of imitating the flavor of dry-aged beef with an additive.
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Jonathon I’m intrigued with aging the beef for real! The UMAi products seem really interesting!
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Joe Hell $$ for the Umai stuff has kept me from trying them so I opted for the bottle of fish sauce I had in the pantry & that small piece of tri tip left over from making meatballs last week.
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macsinsac and Joe Hell same here on not wanting to plunk down the $ for it, plus…I would never be able to let it sit the entire time. We are doing some LOMO right now in our dry aged cabinet and thank goodness it comes out tomorrow cause I have flat out run out of patience. I NEED to try it! I will post some stuff tomorrow with it.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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macsinsac and Joe Hell same here on not wanting to plunk down the $ for it, plus…I would never be able to let it sit the entire time. We are doing some LOMO right now in our dry aged cabinet and thank goodness it comes out tomorrow cause I have flat out run out of patience. I NEED to try it! I will post some stuff tomorrow with it.
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Joe Hell It is a tenderloin that we rubbed with a rub that was 4% of the weight of the product in salt, then wet aged it for 9 days, removed the old wrap reapplied more of the rub for 9 more days in the fridge. And finally it has been sitting in our Eller Dry Curing Cabinet at 70% humidity and 60° F for 30 days.
Salt + Time = Love!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Joe Hell It is a tenderloin that we rubbed with a rub that was 4% of the weight of the product in salt, then wet aged it for 9 days, removed the old wrap reapplied more of the rub for 9 more days in the fridge. And finally it has been sitting in our Eller Dry Curing Cabinet at 70% humidity and 60° F for 30 days.
Salt + Time = Love!
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Joe Hell Stir Fried French Fries? That’s pretty amazing, seems like I will be visiting Peru, they are obviously culinary geniuses!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Stir Fried French Fries? That’s pretty amazing, seems like I will be visiting Peru, they are obviously culinary geniuses!
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