prime rib

[DJ0808]

2 hours ago, archer36 said:

I read reviews on Amazon on the Dry Aging Bags. It was all over the place. Some people have great results and some people end up tossing the meat. I may take a chance on a small piece of meat but won't take a chance putting a $150 piece of meat in them if I wasn't sure. Also, they cost about $10 each.

Yeah it definitely felt like a leap of faith doing that first whole cut and thinking "Am I gonna have dry aged steaks in a month or $120 of rotten meat"...lol 😂

I had previously used some of their charcuterie dry curing kits to make a bunch of capicola, lomo (cured dried pork tenderloin), breasaola (cured dried beef eye round roast), and some other dry cured meats. Even then I was still nervous about aging a whole prime rib, but I researched a bunch of articles and watched at least a dozen or so videos on doing this first. Then decided f* it, I've blown more on a skunked fishing trip or bad night at the casino 😂

I've done several whole prime ribs since and even dry cured an entire pork picnic shoulder that came out like a cross between prosciutto and capicola.

I'll say this, the tenderness on a 30-45 day dry age is out of this world. 

Also if you start getting into doing it you can buy the bags in bulk for less if you search around the web.

[MPSR]

Just picked up a huge prime rib at Shoprite. having a huge sale. I bought a certified Angus slab with out the bone. originally 130 got it for 78.. Its huge. Its in my show time rotis right  now. Having my parents over and a few old family friends tonight.. Then its to fast before the Cristmas EVE bash.. Hosting 17 this year so  need my rest. Off till Jan 3 so looking forward to spending time on the farm Upstate. 

[MPSR]

On 12/14/2021 at 10:32 PM, LPJR said:

All sounds great. Enjoy!

I am working Christmas Eve and Christmas night. Perhaps my LAST holiday set that I will have to be on duty for......

Better Be..  You'll then be at the GYM. LOL

[archer36]

1 hour ago, DJ0808 said:

Yeah it definitely felt like a leap of faith doing that first whole cut and thinking "Am I gonna have dry aged steaks in a month or $120 of rotten meat"...lol 😂

I had previously used some of their charcuterie dry curing kits to make a bunch of capicola, lomo (cured dried pork tenderloin), breasaola (cured dried beef eye round roast), and some other dry cured meats. Even then I was still nervous about aging a whole prime rib, but I researched a bunch of articles and watched at least a dozen or so videos on doing this first. Then decided f* it, I've blown more on a skunked fishing trip or bad night at the casino 😂

I've done several whole prime ribs since and even dry cured an entire pork picnic shoulder that came out like a cross between prosciutto and capicola.

I'll say this, the tenderness on a 30-45 day dry age is out of this world. 

Also if you start getting into doing it you can buy the bags in bulk for less if you search around the web.

I will get around to trying this some day.