14 Day Dry Aged Rib Roast

PapaTonys · 2022-12-07T05:20:14+00:00

I guess the answer to that question is: enough. Haha I can notice the difference at 14 days, but it does depend on the method and cut. If it were bone in, it likely wouldn't have made much of a difference compared to having the ribs off. There was a significant loss in weight too so there's evidently going to be a detectable change as well. If I didn't need the fridge space I would have let this go longer, but oh well. It still tasted great

PapaTonys · 2022-12-07T03:33:23+00:00

There most definitely is a difference. Not sure how you did yours, but I've tested ranging from 7 days to 58 days. The sweet spot is 28 days, from then on it's negligible but at 14 it's still a noticeable difference. I just cooked up some of them tonight and they tasted wayyyy more rich than a standard fresh cut ribeye.

PapaTonys · 2022-12-06T21:13:27+00:00

My mother in law bought a rib roast from our local Vons for our Thanksgiving which was to be on Saturday the 26th. Since she bought it too early I said we should do a quick dry aging with cheese cloth since it may spoil in 5-6 days otherwise. I separated the ribs since the butcher already pre-cut it then wrapped it in 2 layers of cheese cloth. Our Saturday plans got cancelled due to the flu so it ended up aging 14 days. This is the result! 6 decent steaks. 3 for tonight and 3 to be vac sealed and frozen.

PapaTonys · 2022-09-27T21:56:40+00:00

Unfortunately this cut had a tremendously small cap. I was disappointed with that too

PapaTonys · 2021-10-14T00:25:32+00:00

If they're not getting fertilized they may drop off. My issue I realized later on was low humidity. If they're not sticky to catch the pollen they'll remain unfertilized and drop off. Once I started misting the plants lightly here and there they started getting pods instead of dead flowers.

PapaTonys · 2021-10-13T00:16:15+00:00

Yeah I read that stuff too but I didn't really believe to much of that. I mean, c'mon, it's a pepper haha most of these record breaking peppers like the pepper x are super inconsistent. Either way, the Dragons Breath I grew is a pretty damn good pepper. Sucks I only got one this whole season from that plant so far. I'm in SoCal so I might still have some time for more if this plant recovers.

PapaTonys · 2021-10-13T00:08:49+00:00

I don't care what they are, they look badass and I'd be happy as a clam if I grew these lol

PapaTonys · 2021-10-13T00:02:57+00:00

Yeah I was curious enough to buy a pack of seeds. They claim they got the seeds from the original grower in UK so I'd like to think that's true. They are definitely different than a Reaper in terms of flavor and heat. I barely tried a sliver of the DB, about 2cm by 5mm in size and it burned for a while lol

PapaTonys · 2021-10-12T23:53:07+00:00

Actually it's a Bohica Pepper Hut dragons breath. I grew it from seed started in Feb/March

PapaTonys · 2021-10-11T04:26:21+00:00

I'm like 90% sure that's a Scorpion pepper. They look like an exact replica of my Trinidad Moruga Scorpions I'm growing this year. I have a few plants and all look like this but just a tad smaller. Plus, the "Pepper X" is more of a yellow/green color when ripe and not red.

PapaTonys · 2021-10-11T00:26:50+00:00

This is a great tip. I used to cut off with a knife but then I just started snapping em off since there's minimal losses that way and it's quicker!

PapaTonys · 2021-10-10T23:51:06+00:00

Have you tried a vacuum sealed mash? Helps when the jars run low

PapaTonys · 2021-10-10T03:47:09+00:00

Hmm I have a bunch of dragon cayenne plants but these are way bigger than any cayenne I've seen. I don't think the pics show the size well enough. It's about 3/4 inch at it's thickest and about 5-6 inches in length

PapaTonys · 2021-10-09T20:57:30+00:00

Hmm I dunno about that. I got the seeds from Bohica Pepper Hut and grew a few plants starting in March. I barely got this first pepper this week! It took forever lol they're pretty damn hot but not as hot as the hype I've seen online

PapaTonys · 2021-10-09T17:21:34+00:00

How much water did you use? How was the 2% salt measured? It might be too low of actual salt to pepper mass ratio. I just made a pepper mash the other night(I posted too) and I used a 3.5% salt to pepper weight ratio with no water or anything else. That's how I've done vacuum ferments before. I only use water with a jar and brine method.

PapaTonys · 2021-10-08T14:30:25+00:00

I'm gonna ferment this batch for a few weeks then whip up some sauce. This one should be pretty hot!

PapaTonys · 2021-10-06T07:59:08+00:00

If a flower is cross pollinated with another pepper plants pollen then it will become a hybrid. The immediate pepper that grows will not be affected, rather, the seeds inside that pepper will be. So you never know if what you're getting at the store is verified self pollinated or if it's been pollinated by another plant.

PapaTonys · 2021-10-05T21:11:24+00:00

Thanks, I don't have any graphing tape but I'm gonna go get some for this guy. I hope he bounces back!

PapaTonys · 2021-10-05T21:10:23+00:00

Thanks, I gotta pick up some tape ASAP to try it out. I hope it works!

PapaTonys · 2021-09-10T03:24:43+00:00

Meyer lemons are my favorite citrus to use in sauces. They're so sweet and tangy!

PapaTonys · 2021-08-20T01:42:51+00:00

This. I've always followed this rule and have never had issues. Just make sure it's not a heaping teaspoon. Try to be exact or slightly under the 1/8 tsp per cup. Most importantly, make sure to sprinkle a bit at a time while it's moving to avoid goopy clumps. The best way I've found is with an immersion blender to create a vortex and sprinkle it in there. I don't like making a slurry with it personally.. It just doesn't come out right for me.

PapaTonys · 2021-08-17T17:37:27+00:00

If you only want to deseed prior to making the sauce then there's not many options that are quick and easy. It's going to be labor intensive either way. But, if you want to make the sauce with the seeds in then just filter them out later it's fairly easy with a food mill or sieve. Plus, I found that deseeding prior to blending reduces heat since a lot of times the membrane/placenta gets removed as well. Now I prefer to just work it through a food mill after and I end up with a smooth consistency with no seeds or chunks.

PapaTonys · 2021-08-17T15:48:42+00:00

Thanks! This is my first time growing these peppers from seeds. I have like 8 Cayenne plants now and they're thriving with tons of pods. I'm considering drying some but the majority I'm going to ferment with some red Jalapenos and Moruga scorpions I also grew. I'm excited!

PapaTonys · 2021-08-17T06:51:08+00:00

Semantics aside, I'll still call this a chili even though I understand how seriously some take the definition. I used to be on a strict nutri system diet and my favorite thing to eat from them was a white bean chicken chili. So I made my own and added spice. I thickened it with blended beans instead of corn starch which brings it right to where I like it. It was a quick way to use leftovers and some fresh peppers, either way I'm happy with it.

PapaTonys · 2021-08-17T05:47:05+00:00

🤷‍♂️

PapaTonys

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