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
Ron PrattOn 2-14 at 7:04 PM Arthur further posted:
Hi Toasty,
This would be an interesting experiment to try. You would need to taste them at the same time though. The theoretical reason you age it first is because you are relying on the bacteria to slowly break down the meat. The change in flavour is due to this breakdown to more simpler proteins and sugars. Smoking usually requires a brining process first to eliminate the bacteria from the meat. This is the reason you can store whole salamis outside of the fridge. Smoking adds flavours which will get more complex with age for sure.If you hot smoke you will kill a lot of the bacteria but at cold smoke temperature you could increase the level dramatically so you will be taking the risk of the meat rotting before it ages. Remember though this is just theory. If you do test it i would love to hear about your results