Post by: 7mmfan on April 19, 2019, 09:40:01 PM
I've also been rubbing and re-sealing my steaks and roasts for a minimum of 10 days before cooking lately with exceptional results. I'm curious if the act of 20+ days of wet aging is the deal, or if the long rub timing makes that big of difference.
Any input from those with experience in the wet aging game?
Post by: Magnum_Willys on April 19, 2019, 10:17:19 PM
Post by: 7mmfan on April 20, 2019, 08:55:33 PM
Post by: Stein on April 21, 2019, 07:07:13 AM
The big drawback for me would be the need to vac pack everything, paper and plastic wrap seems to work so much better for long term storage as you don't have to buy bags or worry about the ones that leak.
Post by: Blacklab on April 21, 2019, 06:56:27 PM
Post by: Crunchy on April 21, 2019, 07:39:55 PM
https://www.snakeriverfarms.com/
Post by: 3boys on April 21, 2019, 08:26:13 PM
You guys have to try this location to order meat someday. I have only had their hams and have never tasted a better ham in my life. I can only imagine the other meat is just as good. Seriously it is better than good! I'm going to order some of their ribs next, and maybe some steaks (ribeyes).I have had there meat a few times. Best steaks ever.
https://www.snakeriverfarms.com/
Post by: 92xj on April 22, 2019, 08:58:05 AM
You guys have to try this location to order meat someday. I have only had their hams and have never tasted a better ham in my life. I can only imagine the other meat is just as good. Seriously it is better than good! I'm going to order some of their ribs next, and maybe some steaks (ribeyes).
https://www.snakeriverfarms.com/
I know personally, chefs/pitmasters that have catered and cooked all over the South and east coast, including the Beard house in NY, that buy their meat from Snakeriver farms, who say it's some of the best product sold.
Post by: vandeman17 on April 22, 2019, 09:19:07 AM
You guys have to try this location to order meat someday. I have only had their hams and have never tasted a better ham in my life. I can only imagine the other meat is just as good. Seriously it is better than good! I'm going to order some of their ribs next, and maybe some steaks (ribeyes).
https://www.snakeriverfarms.com/
My work gave out a snakeriverfarm meat package to all employees as part of our Christmas presents this winter. I actually had one of the steaks last night and it was delicious.
Post by: deereman on April 22, 2019, 09:22:19 AM
Post by: Karl Blanchard on April 22, 2019, 10:13:01 AM
Post by: cavemann on April 22, 2019, 10:46:22 AM
What do you use for rub?? I'm a rookie, so just use over the counter stuff. Seems like most of it has too much salt. What do you guys like?
Post by: 7mmfan on April 22, 2019, 11:19:34 AM
For steaks/roasts that I'm cutting, I coat in olive or avocado oil, then liberally apply Johnny's. From there I do some coarse ground pepper, McCormick's Southwest seasoning, and a little brown sugar.
If I'm doing a crockpot or Instant Pot meal where I'm going to be pulling the meat, I skip the Johnny's and use sea salt. Then I use the same Southwest seasoning, but I will also vac seal it with minced garlic and onion, and a little adobo sauce.
Post by: Karl Blanchard on April 24, 2019, 05:46:08 PM
This is a NV mule deer. Probably lived on mahogany and sage. I've eaten nothing but wild game (literally) for 20 years. From sage to high alpine mtns. They are all amazing. If a person likes red meat but doesnt like venison it is because they don't know how to cook plain and simple.
Post by: Alchase on April 24, 2019, 06:50:24 PM
Post by: Karl Blanchard on April 24, 2019, 07:08:43 PM
Post by: grundy53 on April 24, 2019, 07:15:20 PM
Sent from my SM-G950U using Tapatalk
Post by: Blacklab on April 25, 2019, 06:13:50 PM
Post by: Remnar on April 25, 2019, 07:50:24 PM
Post by: Karl Blanchard on April 25, 2019, 08:10:55 PM
:tup: One of my favorites . I feel like alot of people overlook the eye . Right up there with backstraps and tenderloin .IMOprobably bring a tear to your eye if a guy knew how many go the way of the grinder. No different than shanks, necks, and shoulders :'(
Post by: 7mmfan on April 25, 2019, 09:13:02 PM
Recently I've been utilizing our convection oven heated to 550. It gets those steaks and roasts sizzling. I've been very happy with how they turn out.
Post by: jdb on April 25, 2019, 09:36:22 PM
I brush with olive oil and then season with garlic, onion, a coarse ground salt and cracked pepper. Return to fridge for min 12hr. 24 if I can. Remove and let warm to room temp. Either in a pan with butter or onto a hot grill. I'm a hot and fast guy personally. Let rest and slice. I do this with steaks and roasts. In my opinion a lean muscle gets ruined in a crockpot. Save the slow cooker for shoulders, necks, and shanks.i agree with your last sentence 100%
This is a NV mule deer. Probably lived on mahogany and sage. I've eaten nothing but wild game (literally) for 20 years. From sage to high alpine mtns. They are all amazing. If a person likes red meat but doesnt like venison it is because they don't know how to cook plain and simple.
Post by: chad24n on June 06, 2019, 07:45:41 AM
Wet aging elk will work and you won't have as much waste. IMO, dry aging is always better. For the guy who dry aged for a month... it'll be good eating but will have way too much wastage of meat. Stick with about 2 weeks only, it'll be very similar to 30 days. General rule, the larger, fatter the animal, the longer you can hang. Skinny deer should hang about 7-10 days (if that). If you are crazy about the nutty, aged flavor in your meat, meet these max hang times, pack the meat up, and let it sit in your freezer for a minimum 6 months before you touch it. It'll continue to age there, just at a much slower rate.
Also, pro tip, spray your carcass with a 50/50 vinegar/water solution every 2 or 3 days while aging. It'll protect the outer crust greatly to minimize end loss while internal meat continues to age.
For anyone new to aging and wants a comparison, after your next harvest, cook up a chop the same day you killed the animal. Then age the rest of it and when ready, cook up another chop the same way. The first chop will be extremely tough in comparison. You'll know the difference immediately after eating the second chop.
Post by: Whitpirate on June 06, 2019, 08:19:41 AM
I agree that cooking skills improve all levels of meats and I'm glad Karl braises now!