Day 1 on two choice ribeyes.

[Scott Mark]

So in a fit of get-it-done-before-leaving-town, I put two full ribeyes from Sam’s club into dry bags and into the fridge to begin aging. It cost me four bags to get two good seals, but that’s just how it goes sometimes.

I figure it’s a good thing to get it done before I leave town. Sunday (tomorrow) morning I leave for a stint testing software for ten days in a row, 4PM – 4AM. I figured that I might as well have the beef aging while I’m away. Last time we tested for five days and they said “never again”. This time we are doing it for ten days… gotta love management.

I’d love it if I could give you pictures and weights and this and that. But the womenfolk are off shopping and I’m single-parent-man, trying to pack for a long trip out of the country. I feel fortunate to have this stuff aging while I’m gone.

Toasty

[Ron Pratt]

Scott,
I’m confused…5 days aging? and now 10 days? You’ve posted raving reviews of the results of much much longer so what’s with the short 10 day period? Ron

[Scott Mark]

Sorry for the confusion!

The beef will go at least thirty days so i am glad to start before leaving town.

The software testing was five days last time and ten this time. It is going to be a right royally awful experience.

[Scott Mark]

And… it was. We got the testing done early, but I stayed behind to support the clinical operations in case there were any problems.

And Sandy moved in, so I’m stranded near Milan, Italy for three days before I can fly home. As always, I’m going a little “hog-wild” on salume while I’m here (Yes, I did see the announcement about dry-curing salumi. Wonderful!). But that makes me even more glad that I got the beef started before I left town.

I’ve got the Ruhlman / Polcyn book “Salumi” with me, and it was a bit of a thrill to not only find Lardo di Colonnata available, but to also have another Lardo for comparison. The Colonnata crew have a definite edge.

This salumi news is going to be big, for me at least. I’m going to pull the texas-style smoker out of the garage to cold-smoke some speck, and all sorts of good stuff. The fact that it won’t be available until summertime is just part of the overall cost.

Cut-from-the-leg prosciutto-di-Parma is amazing stuff. I’m looking forward to what I can do — count on more ‘experiments’ showing up in this forum.

And here — I’ve hijacked my own thread from beef to pork. bummer.

Toasty

[Scott Mark]

Interesting tool for the agers from the website — first post was “4 weeks 1 day ago” Makes it easy to keep track.

So I’m up to 29 days. Then I find out that we’ve got a huge turkey, AND a huge ham, AND odds are better than even that there will be a fresh venison over the weekend (it is hunting season). So…. looks like instead of 30-day steaks for Thanksgiving we’ll have 60-day steaks for Christmas and New Year.

And… OMG … better than even that we will have 45-day aged venison for Valentine’s. Y’all should be so lucky. I admit that some of the experiments (pork loin!) haven’t worked out. But the lamb and the venison have both been very, very good.

Toasty

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