Marinate - Storage - Jerky - Trimmings

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8 years 6 months ago #2045 by carne
Replied by carne on topic Re:Marinate - Storage - Jerky - Trimmings
I tried leaving the hard outer rind on, but I didn't care for the flavor or texture of it. So now I trim it off and discard it. I do NOT trim back to grocery store red, just the really hard outer crust. I do rough trimming before cutting the subprimal into steaks, but I find it is easier to trim a steak than the whole subprimal.

By the way, my dry aged meat is not actually grocery store red inside. It's much drier than grocery store meat (as expected), and a darker colored red with a really nice velvety texture. I generally dry age for 24 to 28 days. So am I doing it wrong? Is it supposed to be grocery store red inside?

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8 years 6 months ago #2055 by RRP
carne - you're fine - an aged piece should not be bright red anyway. Besides that if you think about it most grocery stores color their meat - look for the tell-tale red coloring on what should be white fat!

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8 years 6 months ago #2057 by carne
Replied by carne on topic Re:Marinate - Storage - Jerky - Trimmings
Thanks RRP.

Ugh. I always figured that red coloring was blood. I'd rather just see the meat as it truly is. That's a good reason to buy a whole subprimal, IMO.

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