Re:Jaccarded 45 day Sirloin au poivre

[Scott Mark]

Any time you feel like posting a recipe, that would be a fine thing.

Tell us more about the Jacquard? I’ve got one, but I don’t use it very often because the steaks get to be so tender using the “hot tub” method. I’m afraid of getting to the point where it’s like chewing a wet paper towel – and that’s not any fun.

I just received my cold-smoke aid. I’m very much thinking about cold-smoking some steaks over oak, but I think the right thing is to cold-smoke the sub-primal and then age it, rather than smoking some steaked-out aged beef.

Toasty