Dry aging beef
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Tex_77 Lol, I use a maps torch, are you saying that no good?
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Jonathon Well that will certainly give you a good crust!
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Tex_77
Congrats they look great, I’m sure they ate well also, how ever don’t waste the trimmings bag them up and freeze and use them for added meat to your homemade sausages.
I also aged some last spring with UMAI bags check it out “truger” -
End times be dam ned dry aging beef!
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35 days later here are the results. I do feel thst tying helped the meat to retain its shaoe more. I also tried cutting one steak by its self then trimming off the bark, and found it was much easier to trim the whole primal then individual steaks.
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Tex_77 oooooooohhhh now THOSE LOOK NICE! You obviously picked a good primal! Also, obviously you did a good job of aging it.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
I am looking at trying my hand at drying some beef and venison to make something similar to what I could get from my local locker when we lived much farther south. It was sort of like what you would find in a jar on the shelf, only better. Used basically for SOS/chipped beef.
Anyone have any direction or ideas I can use and move forward? I assume it is similar to jerky only a longer process to cure and dry.
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YooperDog Billtong? Is that what you are referring too? That would be interesting because that is something I am digging into and will be one of my next projects!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Jonathon It is somewhat similar, but it is a whole muscle that is dry cured, smoked and left to dry some more. It is then shaved into pieces and use as needed. Reminiscent I would say of a large piece of jerky. Biltong I think is more like larger pieces of flavored/seasoned meat turned into thick jerky.
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More like shaved Bresaola
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Has anyone tried the Umai pepperoni dry cured kit or any of the Salumi products from Umai ???
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Mcjagger We haven’t tried them but we do hear that people are pleased with the outcome.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Mcjagger my brother has used their products and is happy with the product and the product they produced. My brothers foray is with whole muscles not sausage though.
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Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!
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Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!
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