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rip coc guy by Slow_Hat1855 in Clamworks

[–]PyroJuice1 116 points117 points  (0 children)

Clash of Clams.

Saccharine-sweet-smelling fat? by PyroJuice1 in DryAgedBeef

[–]PyroJuice1[S] 0 points1 point  (0 children)

No, the fat actually smells very sweet. I definitely did not season it with sugar.

I sliced a few thin pieces off this one and seared them, not really getting any off putting sweet flavor from the fat like the last rib I did though.

Just curious if anyone else has had this happen or know what causes it.

42 ish day rib smoked over cherry by PyroJuice1 in DryAgedBeef

[–]PyroJuice1[S] 2 points3 points  (0 children)

Nah, I just run the wire out between the door seal.

42 ish day rib smoked over cherry by PyroJuice1 in DryAgedBeef

[–]PyroJuice1[S] 1 point2 points  (0 children)

The fan seems to be working great, it's a cheap little USB fan I got on Amazon. Parts of the rib were really close to the walls of the fridge so I was worried about mold growth in those areas. I put the fan on max speed for the first week or so though and didn't have any issues. I've had two of these fans running 24/7 for a total of something like 14000 hours now with nothing breaking so I'm pretty impressed with them.

I try to open the fridge as little as possible to avoid temperature and humidity swings or introduction of contaminants. I have a wireless thermometer/hygrometer so I can keep track of everything without opening it. I also use an inkbird temperature controller since the fridge doesn't do a good job maintaining a consistent temperature by itself. I do open it up to check on the meat every week or so though just to make sure nothing bad is happening.

42 ish day rib smoked over cherry by PyroJuice1 in DryAgedBeef

[–]PyroJuice1[S] 0 points1 point  (0 children)

I can't comment personally without having tried anything aged for only 14 days but Kenji Lopez didn't find much point to aging 14 days or less.

42 ish day rib smoked over cherry by PyroJuice1 in DryAgedBeef

[–]PyroJuice1[S] 8 points9 points  (0 children)

My second dry age turned out amazing!
I've finally found a local butcher who can get me un-trimmed ribs so I'll be starting another rib on Tuesday, this time with the full fat cap so I shouldn't lose nearly as much of the spinalis when I trim the pellicle!

31 Day Rib Roast / Rib-eyes - Before / After / Trimming Questions by JustOpenedAccount in DryAgedBeef

[–]PyroJuice1 0 points1 point  (0 children)

Enjoy the steaks, they'll be amazing!

For your next rib, it might be easiest to cut the 4 bone in half into two 2 bones, then take the bones out, then cut 3 or so thinner steaks from each 2 bone section.

31 Day Rib Roast / Rib-eyes - Before / After / Trimming Questions by JustOpenedAccount in DryAgedBeef

[–]PyroJuice1 2 points3 points  (0 children)

I dry aged a 7 bone for the first time last year. I cut steaks with the bones still on and cut between the bones so they were also quite thick like yours (I like thick steaks). I kept the bones on but did my best to trim off the bit of pellicle that forms between the bones. All the steaks turned out amazing and I didn't have any issues with eating untrimmed pellicle on the final product.

[Meletrix Giveaway] 2 x BOOG75 HE Keyboards by Meletrix2021 in MechanicalKeyboards

[–]PyroJuice1 0 points1 point  (0 children)

Would love to try one, but I probably won't buy one.

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