The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Curing, smoking & tenderizing AFTER aging › Curing, smoking & tenderizing AFTER aging
Next at 7:14 PM Arthur further posted this:
Any curing,smoking or tenderizing needs to be done after aging as just suggested especially from a food safety prospective. The most tender result comes when it is cooked in the hot tub or sous vide mrthos prior to a quick lick of flames from a very hot BBQ, skillet, grill or a blow touch. I have dry aged a bag full od duck marylands then cold smoked them and then slow cooked them sous vide. A finall quick sear to caramalize on the BBQ for a minute each side and you are in heaven.