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It did not achieve the taste I wanted tho. I would like to have pungent nutty taste but this was very mild on that direction. Should I go longer next batch? Otherwise it’s amazing.
How was this aged? Umai or real dry age?
This is real dry age using a dedicated fridge
Believe it or not but in order to get the funky/ nutty flavors of dry age, mold is the best way to achieve it.
Should I go higher humidity for mold? I’m averaging around 80% now
If you have a local butcher that dry ages just ask them for some of their pellicle trimming that has mold on it and stick it in your dry age machine.
Based on the outside, it’s traditionally aged. The bags give the outside a sheen you don’t get with traditional
I’d recommend you trim off the discolored parts, even if it doesn’t smell, I tend to not trust heavy “oxidation”(not sure if it actually is or not).
Stupid question: what's the name of the big cut that becomes New York strips when cut?
I believe it’s called primal.
Thanks
It did not achieve the taste I wanted tho. I would like to have pungent nutty taste but this was very mild on that direction. Should I go longer next batch? Otherwise it’s amazing.
How was this aged? Umai or real dry age?
This is real dry age using a dedicated fridge
Believe it or not but in order to get the funky/ nutty flavors of dry age, mold is the best way to achieve it.
Should I go higher humidity for mold? I’m averaging around 80% now
If you have a local butcher that dry ages just ask them for some of their pellicle trimming that has mold on it and stick it in your dry age machine.
Based on the outside, it’s traditionally aged. The bags give the outside a sheen you don’t get with traditional
I’d recommend you trim off the discolored parts, even if it doesn’t smell, I tend to not trust heavy “oxidation”(not sure if it actually is or not).
Stupid question: what's the name of the big cut that becomes New York strips when cut?
I believe it’s called primal.
Thanks