Hamburger

[SoupGuy]

Oldman makes a very important point for all of us...

Buy your meat in cryo pac's! When you buy a roast or steak from your local grocery, they have already removed it from the suppliers cryo pac and cut it up. Then they put the cut peices onto a kotex, into a styro tray and wrap it in plastic. They do this everyday making your meat "fresh".

Fresh meat is NO WAY anywhere near as good as "AGED" meat! When you let meat age (wet or dry), two things happen; 1) it becomes much more tender, and 2) the flavor becomes concentrated.

Ever wonder why meat is sometimes tough? One reason is that during the cooking process, moisture inside the meat will boil and basically rubberize the fibers making them tough. Aging takes care of this problem by (wet) allowing the enzymes to break down tissues or (dry) by removing moisture.

The BEST way to age meat is pretty much what Oldman does... buy in Cryo pacs ONLY- let sit in a frige about 4 to 5 weeks IN the original Cryo Pac. I do this with jerky meat ("Beef flats"), but then I also allow the meat to dry-cure 2 or 3 days in a tupperware with holes punched in it... this step removes a lot of moisture.

To buy meat in cryo pacs, you will need to get friendly with the butcher or owner of the shop. You should also get a better price per pound since they put no more labor into the product than unloading it from the truck and handing it to you! (we get ours at .10 over cost, but we buy 6 or more "flats" at a crack (@ 11 lbs each).

The purple color is hard to capture on a camera... try it and gave up...





Best know not for soup, but rather smoked meats...

[Oldman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The purple color is hard to capture on a camera... try it and gave up... <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Really ummm when my next one is ready I will give a try.

Olds