Hanging / dry aging a $1,300 cow carcass in the garage for two weeks before I start butchering this Saturday. Ideal temp is 33° - 37° F. Last few days have been tricky - daytime highs of 50+ degrees.
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5/ I think through some combination of grass fed raising (which intensifies flavor in the meat) plus the very hard working cheek muscles, the "meatiness" was off the scale. Very umami ; not entirely unremniscent of liver. I've read that >>>
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6/ older cows are richer / funkier, grass fed meat is richer / funkier, and that this can often be a bit off putting to people raised on factory-farmed young, corn-fed meat. I can see that. Quite curious to see how the rest of the carcass tastes.
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7/ On that note, I recommend this book (as does
@BostonDelendEst ) Steak: One Man's Search for the World's Tastiest Piece of Beef https://www.amazon.com/Steak-Search-Worlds-Tastiest-Piece/dp/0143119389 …Show this thread -
8/ I'm aware of the possibility / am keeping my eyes open. 1) tradeoffs exist 2) no problems so far 3) I've got a cow head just outside, at ground level that can serve as a honeypothttps://twitter.com/MorganColeBooks/status/1232312427980550144 …
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9/ I've got three ~ 20 cubic foot freezers. This beef should all fit in freezer #2 . I have PONDERED pressure canning meat before (specifically, pulled pork). Problem - it's a LOT of labor to run the pressure canners, per amount of meat stored.https://twitter.com/l_corle/status/1232318750218579968 …
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10/ I've tried head cheese, and it's good, but it's also a lot of work, and it comes at a time when you're buried in other work. I've taken to making guanciale, or, as I like to call it, "face bacon".https://twitter.com/bc_nbc/status/1232322195054923777 …
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