This is easy and so good!!
1. Buy a large prime or choice boneless beef rib or loin roast. Rinse it well--do not trim -- pat dry.Wrap loosely in a triple layer of cheesecloth. Put on a rack over a baking pan and place in the fridge--The TEMP MUST REMAIN UNDER 40.
2. After the first day unwrap and rewrap with the same cheesecloth. Leave it in the fridge three to seven more days. It will lose 5-10% of its weight.
4. Unwrap the meat and trim the hard outer layer, fat too, but leaving some good fat.
5. Roast whole or cut into steaks.
This really works. Meat markets can age for weeks, I don't feel comfortable going more than seven days.
1. Buy a large prime or choice boneless beef rib or loin roast. Rinse it well--do not trim -- pat dry.Wrap loosely in a triple layer of cheesecloth. Put on a rack over a baking pan and place in the fridge--The TEMP MUST REMAIN UNDER 40.
2. After the first day unwrap and rewrap with the same cheesecloth. Leave it in the fridge three to seven more days. It will lose 5-10% of its weight.
4. Unwrap the meat and trim the hard outer layer, fat too, but leaving some good fat.
5. Roast whole or cut into steaks.
This really works. Meat markets can age for weeks, I don't feel comfortable going more than seven days.
"He who sups with the devil should have a. long spoon".