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I do a 40 day top round jerky thats intense to say the least.I split a whole round(17lb) and age the halves.
I do a 40 day top round jerky thats intense to say the least.I split a whole round(17lb) and age the halves.
Was gonna pull it at 45 days, but got lazy. 53 days in.
Was gonna pull it at 45 days, but got lazy. 53 days in.
I may trim it up a bit tighter on that dark stuff before the grill.
I may trim it up a bit tighter on that dark stuff before the grill.
That looks better than alot of dry aged I have seen.
That looks better than alot of dry aged I have seen.
Hmm. Thanks. 😜this is only the second time I’ve done it. There was a lot of waste for sure, like half at least. The darker edges aren’t very appealing in look, but I’ll probably cook them up like they are. I’ll do a rib roast with rack on next time.
Hmm. Thanks. 😜this is only the second time I’ve done it. There was a lot of waste for sure, like half at least. The darker edges aren’t very appealing in look, but I’ll probably cook them up like they are. I’ll do a rib roast with rack on next time.
I guess it just depends on what you think, I didnt think the dark stuff matters, hell I have seen the whole steak dark.
https://www.artofmanliness.com/articles/a-guide-to-dry-aged-beef/
I guess it just depends on what you think, I didnt think the dark stuff matters, hell I have seen the whole steak dark.
https://www.artofmanliness.com/articles/a-guide-to-dry-aged-beef/
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