Free: Contests & Raffles.
Is it fresh or aged? Usually the aged meat keeps longer since moisture is removed. If fresh and you don't want to freeze it, you can dry age it at home, takes about a week to a week and a half.
Quote from: JimmyHoffa on December 16, 2016, 08:50:37 PMIs it fresh or aged? Usually the aged meat keeps longer since moisture is removed. If fresh and you don't want to freeze it, you can dry age it at home, takes about a week to a week and a half.Not sure on the fresh vs aged , Wife picked it up today at Costco. It's got a Sell by date of the 19th so that's why was thinking throw it in the freezer for a couple days. For the price of these things don't want it going bad before Christmas. How would I dry age it ?
Is just keep it in fridge wrapped and it will be fine. Freezing would be harder to get back on by the weekend. With the smoker I'd use 225 until it hits 130 and then rest to 140 (medium rare). I'd season it well and sear it on all sides before I smoked it and I'd only have smoke for 2ish hours. Jack the temp at the end to get a crust. Avoid any humidity if you want to control cooking.I'm gonna sous vide mine for 24 hours at 131 and then a 500 degree oven with a crust of whipped egg white and pepper and fresh chopped rosemary. Merry Christmas and I'm sure it will be good eats at your place.