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Old 05-30-2013, 02:09 PM   #31
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May 30. 6 days....
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Old 05-30-2013, 02:18 PM   #32
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You can see some significant changes now.
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Old 05-30-2013, 06:20 PM   #33
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This is very interesting! Kinda like a science fair project. How will you cook it when the time gets here?
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Old 05-30-2013, 07:21 PM   #34
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We're not 100% decided yet. It is going on the bbq/outdoor grill somehow. Either as one piece or cut up into steaks... I guess we will decide once we see how the final useable piece comes out...
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Old 05-30-2013, 07:57 PM   #35
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What are your environmental particulars?

Are you, and how, controlling humidity... etc.? I am very curious on this.
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Old 05-30-2013, 08:09 PM   #36
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Originally Posted by FrankZ View Post
What are your environmental particulars?

Are you, and how, controlling humidity... etc.? I am very curious on this.
No control other than it is hanging in a corner, in a commercial walk in refrigerator. Undisturbed and away from the other produce. The temperature is the legally required 2 degrees Celsius. The other produce in the cooler is, and has always been fine. We are kind of going guerrilla on this.So far things look good.
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Old 05-30-2013, 08:14 PM   #37
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No control other than it is hanging in a corner, in a commercial walk in refrigerator. Undisturbed and away from the other produce. The temperature is the legally required 2 degrees Celsius. The other produce in the cooler is, and has always been fine. We are kind of going guerrilla on this.So far things look good.

Thanks.

Don't know much about this but I know I like the steaks I get that have been dry aged.
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Old 05-30-2013, 08:20 PM   #38
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already looks good to eat. how will you know when it is ready, roch?
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Old 05-30-2013, 08:24 PM   #39
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already looks good to eat. how will you know when it is ready, roch?
Your guess is as good as mine. We are shooting for Saturday June 29. It may happen sooner. Not sure.
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Old 05-30-2013, 08:35 PM   #40
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Yeah, how will you know?
Are you just going by time? Is there a firmness (or lack of) you are checking out? A color?

And I opt for one steak cut and cooked like you normally would just to see. Kind of like an appy for you and your boss, but the home run* would be a nice 2" thick** cut reverse seared. mmmm






* hat trick
** 5.08cm thick
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