NGTO Message Board
Welcome to NGTO!
Home ] [ Membership ] [ Donations ] [ Feedback ] [ Stream Reviews ] [ Stream Reports ] [ Maps ] [ Events ] [ Articles ] [ Rules and Regulations ] [ Archives ] Message Board ] FAQ ] [ Hall of Fame ] Sponsors & Supporters ] About ] [ Witticisms ] [ Distinguished Members ]
Welcome to NGTO!

Go Back   NGTO Message Board > Other NGTO Forums > Food & Cooking
Register Blogs FAQ Members List Calendar Photo Gallery Search Today's Posts Mark Forums Read

Reply
 
Thread Tools Display Modes
Old 12-05-17, 07:47 PM   #21
Trouter23
Native
 
Trouter23's Avatar
 
Join Date: Jul 2013
Posts: 1,799
Default

Quote:
Originally Posted by troutbum69 View Post
So the bacteria moves outwards because it's easier? As the meat dries?

Vs

A dead animal with skin on in the woods the bacteria moves to the meat because the skin has trapped it?

I don't understand this process at all. I don't doubt it, it's clearly the most praised way of aging meat, I just don't get the science behind it. I don't have a science background but got a good break down of the science of smoking pork/beef. I'd be interested in the same thing for dry aging. If you've got a link handy. But I'd have no qualms of eating that chunk of meat. Keep the porn coming.


Sent from my iPhone using Tapatalk
In his book, On Food and Cooking, Harold McGee (the dude Alton Brown learns from) says this:

"The intact muscles of healthy livestock are generally free of microbes. The bacteria and molds that spoil meat are introduced during the processing, usually from the animal's hide or the packing-plant machinery."

In other words, bacteria will, generally, only be on the outside of the cut of meat, unless it's been introduced to the inside by piercing or some other means.
__________________
I'm so old I remember when men wore tattoos and women wore earrings.
-Lefty Kreh

Last edited by Trouter23; 12-05-17 at 07:56 PM.
Trouter23 is offline   Reply With Quote
Old 12-05-17, 10:58 PM   #22
troutbum69
Native
 
troutbum69's Avatar
 
Join Date: Mar 2012
Location: North of Atlanta
Posts: 1,607
Default

Very interesting. I look forward to progress and completion!


Sent from my iPhone using Tapatalk
__________________
"I don't hate trout fishing, just the people who trout fish."
-Our friend Nam, but secretly Ret

"Stop Whining"
troutbum69 is offline   Reply With Quote
Old 12-06-17, 11:25 AM   #23
fishtacos
Native
 
Join Date: Feb 2009
Posts: 275
Default

Quote:
On Food and Cooking, Harold McGee
I've had this book for years and have never once cracked it. I need to remedy that.
fishtacos is offline   Reply With Quote
Old 12-10-17, 08:48 PM   #24
Brotherbear
Native
 
Brotherbear's Avatar
 
Join Date: Jan 2010
Location: Charleston S.C.
Posts: 1,445
Default

I visited the new LIDL grocery here in Charleston S.C. today.( Impressed )
They had dry aged Black Angus with # of days aged on label. Multiple cuts all aged around 21-24 days from the selection I saw.
Under 10$ #.Bought a decent sized Sirloin for $6.64 aged 23 days I will report back!
__________________
Catch the energy
Release the potential
Brotherbear is offline   Reply With Quote
Old 12-10-17, 11:21 PM   #25
Trouter23
Native
 
Trouter23's Avatar
 
Join Date: Jul 2013
Posts: 1,799
Default

Very cool that you got to go to a Lidl. After hearing Clark talk about them for years, and now that they're finally here, I'd love to visit one too, but I haven't been close enough to any yet.

Was the dry aged beef wrapped in plastic on Styrofoam or was it cryovaced?
__________________
I'm so old I remember when men wore tattoos and women wore earrings.
-Lefty Kreh
Trouter23 is offline   Reply With Quote
Old 12-11-17, 11:15 AM   #26
Brotherbear
Native
 
Brotherbear's Avatar
 
Join Date: Jan 2010
Location: Charleston S.C.
Posts: 1,445
Default

It was cryovaced
__________________
Catch the energy
Release the potential
Brotherbear is offline   Reply With Quote
Old 12-11-17, 11:35 AM   #27
Trouter23
Native
 
Trouter23's Avatar
 
Join Date: Jul 2013
Posts: 1,799
Default

Day 29:

__________________
I'm so old I remember when men wore tattoos and women wore earrings.
-Lefty Kreh
Trouter23 is offline   Reply With Quote
Old 12-12-17, 12:32 AM   #28
retiredmp
Good Idea Fairy Hunter
 
retiredmp's Avatar
 
Join Date: Oct 2010
Location: Atlanta, GA
Posts: 696
Default

I am drooling when I look at your pictures. I love dry-aged beef.
__________________


"Not every Soldier is a Joe"

You can support the NGTO Mission Statement and Help Ease DNR's Budget Woes. Buy a TU License Plate!
retiredmp is offline   Reply With Quote
Old 12-13-17, 08:16 PM   #29
Brotherbear
Native
 
Brotherbear's Avatar
 
Join Date: Jan 2010
Location: Charleston S.C.
Posts: 1,445
Default

Check out Umai Dry aging bags.
__________________
Catch the energy
Release the potential
Brotherbear is offline   Reply With Quote
Old 12-18-17, 05:55 PM   #30
GoutUnlimited
Red Menace
 
GoutUnlimited's Avatar
 
Join Date: Mar 2013
Location: Peachtree Cors
Posts: 2,090
Default

__________________
Our enemies are those in league with imperialism- the warlords, the bureaucrats, the comprador class and the reactionary section of the intelligentsia attached to them. The leading force in our revolution is the industrial proletariat. Our closest friends are the entire semi-proletariat and petty bourgeoisie. As for the vacillating middle bourgeoisie, the left wing may become our enemies, and their right wing may become our friend. Our enemies are all around us. We must always be on our guard.
GoutUnlimited is offline   Reply With Quote
Reply

Bookmarks


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -4. The time now is 05:39 AM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
vB.Sponsors
Copyright 2010 - North Georgia Trout Online - All Rights Reserved