I bought this rib roast before Christmas, salted it a lot, and stuck it in the fridge on a wire rack uncovered. It's been about 50 days and it's dried up quite a bit. I cut into it a little bit and it seems quite tender (easy to cut) and it's still raw-meat like texture with those cuts I've shown, although very dark.
My intention is to sous vide it for a family lunch tomorrow. Is it still good? Should I trim a lot off of it, or not?
by quewhatque
28 Comments
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Isnt dry aged meat supposed to be done in a very controlled enviorment?
It looks very dry. And it definitely looks ‘aged.’ I’m not sure about dry-aged though. 😁
do not think that is still good
RemindMe! 7 days
OP< you’d better report back
You went about butchering this in an absolutely insane way… Trim the edge off one side completely like you’re slicing it to serve. If it’s still nice and deep red in the middle, no weird dark/off color spots or smells then it’s good and you can trim the rest of the exterior off.
I would toss it. I think you got dry aging and dry brining very mixed up
you made jerky
Can you let us know how it turns out, while you’re resting at the hospital?
Ask that in r/charcuterie
dry aged meat is not salted. salting it turns it into charcuterie.
Dude, you don‘t salt meat while dry aging
I think you made charcuterie by accident.
I don’t think it’ll work out as steaks or really anything you could enjoy, I’d probably just make broth out of it probably.
Trim the full exterior don’t be afraid to toss out anything that looks or smells off. Say a prayer and send it in the sous vide! Godspeed
Ended up trimming down to just 1lb 4oz. I sliced off a little piece and cooked it; pretty salty but edible and quite tender. We’ll see how it goes tomorrow.
https://preview.redd.it/h625ir87lajg1.jpeg?width=4080&format=pjpg&auto=webp&s=ce576b013e323c41c3f54cc0741fae5ba83b2083
You made charcuterie, prosciutto style. Try to sear one piece, see how it turns out. It hasn’t gone bad, but it’s now cured instead of dry aged. Your challenge is to find out how best to consume it now…
This is nothing like dry aged beef, more like an attempt at bresaola – we use leaner cuts since the beef fat tends to go rancid this way and affect the final product. We also use nitrate curing salts, wrap it in cheese cloth and hang the meat.
I wouldn’t eat it regardless, it’s neither dried aged beef nor bresaola.
That’s closer to jerky or bresaola.
Too small, too long and too dry in your conditions. Also dry aging w salt is not a thing
I think the best way is to divide the meat in half and feed half of the family. That way if half of the family dies from food poisoning you still got the other half. Personally, I would toss it.
That’s somewhere between beef jerky and biltong now. Don’t try to cook it like it’s fresh meat
Usually if you’re trying to poison your family, you shouldn’t leave evidence behind. Not speaking from personal experience though.
Can you imagine the cost of this rib roast even if it was CHOICE? And to not even do 5 minutes of internet research before ruining it.
To be fair, he put the dry-aged in quotes.
I’d toss it. Did noone know what you were doing? How could nobody tell you what was wrong with your idea lol
NO WAY would I serve that to my family. Dry brine the next one for a couple of days, three days max.
bro do NOT eat this
Re: the salt