Here it is again on day 5:
And, finally, here it is on day 10:
You can see how much darker the meat is. You can also see some mold growing on it. This is the dry-aging process working on the meat. In four more days, we're going to be eating a steak from this rib.
Each night at dinner time, Guy changes the cloth and checks the humidity and temperature of the fridge, which have been holding steady at 36F temperature, and 75F humidity.
So far, the experiment is going well.
13 comments:
Things are looking good...can't wait to hear how the meat tastes!
Looking good Judy! 4 more days!
I don't know a thing about this process, is the mold harmful? I saw your comments, Judy. I'm following you and I added you to my blog roll. I look forward to your posts. And I can't wait to see how this meat turns out for you.
Reeni - Thanks for adding me to your blogroll. I added you to mine and I am following you, too. Love your blog and am looking forward to your posts as well.
The mold is considered by most to be harmful. That's why, when you're done aging the beef, you must cut if off. However, that being said, The Alcoholian (see link on my blog for his site) doesn't feel the mold is harmful. He actually uses the scraps of mold-covered meat that he cuts off for soups, stews, etc. (Ugh.) Different strokes for different folks, I guess. Dry aging of beef is the way beef used to be processed. Now, everything is about doing it faster and cheaper, meaning putting the beef in a cryovac (wet) package and wet-aging it. That's why it's so tasteless when you buy it in the grocery store. (Unless, of course, you go to Whole Foods or Fresh Market, where you can buy dry-aged beef.)
Thanks for all the information, Judy. I don't think I would want to eat the mold, (Ugh) is right. I can't wait to see how delicious it turns out for you. Thanks for following me!
I love the updates on your meat aging process, Judy. Can't wait to see the finished product!
You are very brave. :) Good luck, it's looking good.
This experiment is really interesting!
Would you consider doing this again?
Colleen - The last two posts are coming up later this week. We will definitely be doing this again and again and again.
Wow, Judy, I'm amazed at the change in the beef! How cool!! So, this might be a silly question, but what happens with the mold. Do you trim it off, cook it off? How does that work? Can't wait to hear how the beef tastes!
So interesting, I never knew about the mold factor!
Elyse: After you get the meat aged to where you want it, you're supposed to trim off the moldy outer layer and discard it.
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