Quote:
Originally Posted by mosesbotbol
^^ Those look great ^^
I have been using Koji rice to dry age beef with great results. Can do the same as a month of dry aging in 48 hours. Just grind the rice to a powder, coat meat, leave uncovered in fridge for 48 hours, rinse off rice and then pat dry/season meat.
A lot easier than waiting a month plus and doesn't dry out the meat.
I also saw some dry age boxes that go into a fridge the add regulate the humidity for proper dry aging.
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That must be some magic rice, getting the enzymes that normally take weeks to break down the meat to do all of their work in 48 hours.