Hamburger

Oldman · April 22, 2005, 05:07:37 AM

On March 18th I purchased an 17- pound chuck. Cryro packed. Well I aged it until yesterday.

When I made "chop steaks" tonight I saw a look in the meat I had not seen since I don't remember when. My wife's was med-well and the juices just flowed from hers. Mine was med-rare and it had a taste I had forgotten.

If it is within your budget, you have a way to grind it, and you can vacuum pack it after the grind... you owe it to yourself to age at least one piece of chuck for hamburger. This piece was aged 32-33 days wet style. A little long for ageing but just great. When I cut it for grinding the meat was deep purple in color. [^] BTW so I could get a good feel for the flavor I only pan fried this over a little salt.

Olds

nsxbill · April 22, 2005, 05:27:57 AM

Do you cryropac it with any cure, spices or?

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

Oldman · April 22, 2005, 11:26:00 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Do you cryropac it with any cure, spices or?<hr height="1" noshade id="quote"></blockquote id="quote">

No I purchase it cryopac packaged. Then just turn it into plain Ole hamburger meat!

Olds

MallardWacker · April 22, 2005, 01:38:04 PM

Olds,

You really do need to smoke a few, about 1/2 pound size. It was one of the few times that you can pull a hamberger out of the fridge and have it still taste great.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Phone Guy · April 22, 2005, 04:58:39 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 This piece was aged 32-33 days wet style. A little long for ageing but just great.
Olds
<hr height="1" noshade id="quote"></blockquote id="quote">

What is the wet style of aging?

Oldman · April 22, 2005, 05:11:14 PM

Duckman unless you can give a step by step I have never cared for smoked beef.... hot grilled over oak yes... I've tried it six way from sunday and no one here likes it.

Olds

Oldman · April 22, 2005, 05:14:35 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">What is the wet style of aging?<hr height="1" noshade id="quote"></blockquote id="quote"> When you go to your meat market most meat is cryopac. You purchase the whole item. Don't break the cryopac and place in a temp of 33-38 F degrees for 3 weeks. Then remove it from the cryopac and slice it into steaks or grind it up... I'm 10 days into a full sirlon. When I cut it into steaks I will post pictures and explain more.

Olds

BigSmoker · April 22, 2005, 07:51:47 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
I'm 10 days into a full sirlon.
<hr height="1" noshade id="quote"></blockquote id="quote">

[:p][:p][:p][:p][:p][:p][:p][:p][:p]

Look forward to seeing and hearing the results on this one.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MallardWacker · April 22, 2005, 08:04:40 PM

Envy is a terrible thing...Thanks Olds for the sin.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Oldman · April 23, 2005, 03:38:55 AM

Duckman,

If you got room in the refrig. and can maintain 33 - 37 F degrees you got to try this. You will never go back to pre-ground beef again. Just make sure you get a quality chuck and it was cryopac by the processor! My grind was a medium grind.

I had a "chop-steak" for dinner tonight. Said GRRRrrrrrrrrrr to the dogs...as in back off! MINE MINE MINE! [:D]

The true "Chop-Steak" will come from the lip I cut off of the sirlon when it is done ageing. [^][^][^] This I've done before. Another thing I do is a (sirlon) Chop-Steak hamburger cooked over direct oak~~! Now that is a burger! I will post pictures of those when the time comes. [:D] Until then sin on!

Olds

tsquared · April 23, 2005, 04:32:10 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">What is the wet style of aging?<hr height="1" noshade id="quote"></blockquote id="quote">
That's when you retire out here to the coast of British Columbia or the Pacific Northwest![:D]
Tom

oguard · April 24, 2005, 04:33:33 AM

Right on T2 fully agree with you there[:D][:D].The weather here has been nice and warm of late but as I sit here it looks like a rainstorm a brewing[;)].

BTW cant wait to see those pics Olds[:p][:p]

KEEP ON SMOKIN
Mike

Catch it,Kill it,Smoke it

Phone Guy · April 24, 2005, 11:06:02 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by tsquared
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">What is the wet style of aging?<hr height="1" noshade id="quote"></blockquote id="quote">
That's when you retire out here to the coast of British Columbia or the Pacific Northwest![:D]
Tom
<hr height="1" noshade id="quote"></blockquote id="quote">
Very funny. I live in the Pacific Northwest but all the rain dumps before the storm gets here. It is raining right now though.

tsquared · April 25, 2005, 04:25:52 AM

We get our share here on Vancouver Island too, although here on the southern tip we are in the rain shadow of the Olympic Peninsula. Cloudy but no rain today.
Tom

Phone Guy · April 25, 2005, 05:51:29 PM

Its on its way north, just wait.