45 day Sirloin au poivre

NOTE OF CLARIFICATION:
As Ron describes, you Jaccard ONLY AFTER aging. Jaccard-ed meat is punched through with needles or blades. A cut of any kind into whole muscle meat makes it no longer suitable for dry aging as bacteria or the potential for bacterial is introduced into the meat.
Never, never try to dry aging Jaccarded or rolled fresh meat of any kind.

Rather than jaccarding i use the Marinade Express machine. This is a vacuum marinator.By placing it in this device and adding the unflavoured sachet it kills the bacteria and locks up the enzymes required in the dry ageing process. This process is called the Grovac Process and is used commercially. I used this on both sirloin and pork loins with fantastic results. I kept part of each meat untreated for comparison and the affect is unbelievable. Both tated more meatier with their respective flavours and were so much more tender. 🙂

Hi RRP,
I paid $299. I also have a jaccard. I suggest you Google the Grovac Process or marinator express and you will understand why i use it. The bacteria that rots meat also does the same to our inners. Generally the good bacteria kill these off. You also use it on fruit and vegetables. See how long it tkes a carrot to rot if it is left out of the fridge. With this process it would last weeks. Iam also retired but would like to be around for many more years withou tailments.

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

Thanks for the tips! It’s always nice to hear from someone who’s in-the-know.

Toasty

Toasty,
You need to age the meat before the cure not the other way around. The process is to tenderize and then cure. As the tenderizing process alters the water content of the meat you may need to back off a bit with the curing salts. As the curing process preserves the mea

Hi Toasty,
How did you go with the smoking? Did you smoke it first prior to ageing? Was the smoking cold or hot? It has come to that time of the year for me to do some cold smoking (winter in Australia) and i am interested in your comments. Thank you in advance.