黒門で仕入れて、帰宅即塩こしょうガーリック、一晩脱水。
翌夜出して
これから熟成。
くぅー
I can't wait it!
翌夜出して
２時間風乾の後２時間燻煙。
燻材は桜とピート。
一晩風乾。
一晩風乾。
これから熟成。
くぅー
I can't wait it!
これを読むと３週間は待たないといけないんだけど、片身は１週間目に味見しそう。（笑）
JUiCiNEss
Campbell et al. (2001) found, by increasing dry aging time, panelists rated
steaks juicier. Steaks from the 21-day dry aging treatment were significantly juicier than those from the 14-day treatment, which were significantly juicier than those from the controls (0 day) or 7-day treatment. The authors cited other research where increased aging resulted in significantly juicier steaks and attributed this finding to the possible loss in water-holding capacity – more juices were released as the meat was chewed – or that fat was concentrated by moisture loss during aging. These are two good theories about increased juiciness with dry aging.