<![CDATA[Faux dry aged beef experiment phase 2]]>A sale price of $2.77lb for untrimmed tri tips gave me the perfect opportunity to try the 6 day fast age with fish sauce method on a whole tri tip.faux dry aged tri tip 7.7.19 1.jpg faux dry aged tri tip 7.7.19 2.jpg faux dry aged tri tip 7.7.19 3.jpg faux dry aged tri tip 7.7.19 4.jpg faux dry aged tri tip 7.7.19 5.jpg faux dry aged tri tip 7.7.19 6.jpg faux dry aged tri tip 7.7.19 7.jpg faux dry aged tri tip 7.7.19 8.jpg

]]>https://waltonsdev.nodebb.com/topic/1450/faux-dry-aged-beef-experiment-phase-2RSS for NodeThu, 10 Sep 2026 23:31:36 GMTTue, 02 Jul 2019 04:46:06 GMT60<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Wed, 03 Jul 2019 02:26:35 GMT]]>AaronSilves I just saw that the other day! I’ll drive to the Tri-Cities or Pendleton for a good sale at Cash & Carry. I think it’s now called ‘Smart Food Service’ or something like that. There is rumor we might be getting one in Walla Walla. I sure hope so!

]]>https://waltonsdev.nodebb.com/post/6524https://waltonsdev.nodebb.com/post/6524Wed, 03 Jul 2019 02:26:35 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Wed, 03 Jul 2019 02:20:17 GMT]]>Joe Hell Cash and carry or whatever it’s called now has tri’s for $2.99 lb if you have one in walla Walla.

]]>https://waltonsdev.nodebb.com/post/6523https://waltonsdev.nodebb.com/post/6523Wed, 03 Jul 2019 02:20:17 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 18:25:39 GMT]]>raider2119 I’d suggest Crowd Cow! I’ve got a customer referral and a shipping credit with those guys at the moment. I’m just waiting for the right deal!

]]>https://waltonsdev.nodebb.com/post/6501https://waltonsdev.nodebb.com/post/6501Tue, 02 Jul 2019 18:25:39 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 18:22:49 GMT]]>Austin Jonathon There’s always a catch… Just get an A5 producer to co-sponsor your videos… Problem solved!

]]>https://waltonsdev.nodebb.com/post/6500https://waltonsdev.nodebb.com/post/6500Tue, 02 Jul 2019 18:22:49 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 18:11:08 GMT]]>raider2119 Jonathon
We could start using A5 Wagyu for different things, just don’t pay attention as prices on all our seasonings, equipment, etc. starts going up!
It would be kind of cool to try once, but that is still a hard sell.

]]>https://waltonsdev.nodebb.com/post/6497https://waltonsdev.nodebb.com/post/6497Tue, 02 Jul 2019 18:11:08 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 17:53:54 GMT]]>Here’s a link to both methods of faux aging…
https://www.youtube.com/watch?v=lgSMR0P56o8

I highly recommend you invite me to assist taste testing of any experiments you do with A5 Wagu… right Austin ?

]]>https://waltonsdev.nodebb.com/post/6496https://waltonsdev.nodebb.com/post/6496Tue, 02 Jul 2019 17:53:54 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 17:27:18 GMT]]>raider2119 I had never heard of “dry aging” using Koji Rice. It seems interesting and maybe we will put that one in the mix for another comparison. Though to do this right we really need some A5 Wagyu, right Austin ?

]]>https://waltonsdev.nodebb.com/post/6491https://waltonsdev.nodebb.com/post/6491Tue, 02 Jul 2019 17:27:18 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 16:29:39 GMT]]>raider2119 I just used the fish sauce both times trying this method on tri tip.

]]>https://waltonsdev.nodebb.com/post/6482https://waltonsdev.nodebb.com/post/6482Tue, 02 Jul 2019 16:29:39 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 15:40:00 GMT]]>Did you just use fish sauce, or did you use it in combination with koji rice?

I have tried using just the koji rice… have not messed with fish sauces yet…
So far, I was not impressed… I thought the meat had a somewhat “chemically” taste…

]]>https://waltonsdev.nodebb.com/post/6479https://waltonsdev.nodebb.com/post/6479Tue, 02 Jul 2019 15:40:00 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 15:11:50 GMT]]>Jonathon I smoke @ 225 & take it to 110 internal temp & sear it. No injection, my tri tip rub first layer & a dusting of a coffee/garlic rub the wife picked up at Trader Joe’s that we tried for the first time. They have always turned out this juicy for me using this method & the tri tips I buy in cryopacks containing 5 steaks aren’t prime.

]]>https://waltonsdev.nodebb.com/post/6476https://waltonsdev.nodebb.com/post/6476Tue, 02 Jul 2019 15:11:50 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 14:35:27 GMT]]>macsinsac That does look good, we are going to do a comparison here where we try this method and actually dry age it and see if we can tell the difference.

What temp did you cook that to and did you inject? I’d highly recommend the Cyclops Greek Marinade for Tri-Tip. It’s not injectible (at least ive never done it) but it works so nicely with Tri-Tip!

]]>https://waltonsdev.nodebb.com/post/6474https://waltonsdev.nodebb.com/post/6474Tue, 02 Jul 2019 14:35:27 GMT<![CDATA[Reply to Faux dry aged beef experiment phase 2 on Tue, 02 Jul 2019 12:43:24 GMT]]>macsinsac Nice score on the the tri-tip! Looks great!

]]>https://waltonsdev.nodebb.com/post/6468https://waltonsdev.nodebb.com/post/6468Tue, 02 Jul 2019 12:43:24 GMT