Faux dry aged beef experiment phase 2
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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!
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.
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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… -
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… -
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 ?
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Here’s a link to both methods of faux aging…
https://www.youtube.com/watch?v=lgSMR0P56o8I highly recommend you invite me to assist taste testing of any experiments you do with A5 Wagu… right Austin ?
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Here’s a link to both methods of faux aging…
https://www.youtube.com/watch?v=lgSMR0P56o8I highly recommend you invite me to assist taste testing of any experiments you do with A5 Wagu… right Austin ?
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. -
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. -
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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.
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!
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