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[Donald Belzowski]

My New York loin is very small as my first experiment. It was only 10.5 lbs. when I bought it and I trimmed off at least a pound of fat first. Also, it was too long to fit into the space I had set aside for it, so I cut off about two pounds as fresh steaks for that night. This may only be a 7 ib. piece of meat. How long should it take to age thoroughly if size is a matter?

Right know it has a very hard and dark rind and has shrunk at least 3/4 to 1 lb. Could a small piece like this dry age much quicker?

I will also be doing a second piece. I plan to do a batch of smoked jerky and use top sirlion as my meat of choice. Since the smoking process is an experiment and my smoker is small could I dry age half of the top sirlion and what could I expect from that cut and served as a steak after aging?

Thanks,

Don

P.S. This is not my first post. I have three posts above this one but all of the data is gone??