The Texas BBQ Forum

Nick looking great, I can see the mold a growing. CF

Thanks mr farmer


-Nick

10 days old



-Nick

I told you it was growing, coming along just nice. How much longer? CF

I think atleast 3 or 4 weeks. The book says 30 days, but just like BBQ, it's done when it's done. It needs to lose about 35-40% weight. I think it may go past 30 days.


-Nick

Day 30. Almost there!




-Nick

Sounds like and looks like just about time to get a knife. CF

Day 43. 30-34% weight loss. Not quite ready, still a little soft towards the center. I'll give it another week or so and check again. Here's a couple pics.

atcNick wrote:

ImageUploadedByTapatalk1349825700.432330.jpg

Be ready in a month or 3


-Nick

Hi Nick, I was wondering if something like this could be used to "Age" meat, like beef, Venison, etc?

Changeling wrote:

atcNick wrote:

ImageUploadedByTapatalk1349825700.432330.jpg

Be ready in a month or 3


-Nick

Hi Nick, I was wondering if something like this could be used to "Age" meat, like beef, Venison, etc?

Do you mean the curing chamber? I suppose. Im not sure exactly what conditions that requires. I can control the temperature and humidity with this fairly easily.

wow looks great. I hope to some day be able to try something like that.

Picked up a 15cf freezer today off Craigslist today. I've ordered my temperature and humidity controllers, and a humidifier for it. Should have it going in a week or so.

Changeling wrote: Hi Nick, I was wondering if something like this could be used to "Age" meat, like beef, Venison, etc?

Yes, it can. I have dry aged beef in a fridge. Takes patience and certainly very VERY little peeking lol.

It's taking a lot longer than I expected. It's over 2 months now. Almost done I think. Doesn't look pretty, I've learned the importance of a sharp knife on the grinder, and the importance of proper mixing.




-Nick

Nick, hows the taste? Looking like its drying just fine. Nice. CF