As a restaurant guy I always liked your hiking videos. Now I like your cooking videos. It is clear you have some back of the house experience. Hike to get out of the restaurant and cook to get out of the restaurant. Keep movin' on.
Thanks Slo Poke. I',m hoping the hiking video bug may hit me again at some point. Right now I'm just enjoying hiking without making the videos. Thanks for sticking around my friend.
Heyo Jaxx that Dry age Brisket must of have a extra beefy flavor I definitely like these kind of videos love seeing the out come. Take care my brother. Cheers!
Hey thank you. Mike. I should have it out in the next couple of weeks. It's came out fantastic, nice and juicy. The best brisket I've ever done hands down.
Red meat is pretty stable as long as you can keep it cold and the bacteria off of it. Back before refrigerators it was common to hang a cow, deer, goat or sheep on the back porch for weeks at a time, in the winter when temperatures were cool. Pork and poultry not so much. Although my uncle likes to "age" his ducks and geese until the skin pulled off with a green layer of rot. In fact it's the Decay that changes the flavor of the meat in dry aging that some people like.
@@JaxxDrinkwater Do a video on it Bro! I bet you it'll work!! Maybe, the fat will be difficult to permeate it but something like fast fry steaks. I'm wondering if even hamburger would do it. It would be an intersting test!
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The video link for the smoking of this brisket. th-cam.com/video/0mZV8T3ECLQ/w-d-xo.html
Jaxx pretty cool and something i may try.
Do it brother you won't regret it.
Dryaging is on my todolist - should be getting to it soon since its seems quite easy to do with these products
Hey brother Lasse this is a solid method for sure.
As a restaurant guy I always liked your hiking videos. Now I like your cooking videos. It is clear you have some back of the house experience. Hike to get out of the restaurant and cook to get out of the restaurant. Keep movin' on.
Thanks Slo Poke. I',m hoping the hiking video bug may hit me again at some point. Right now I'm just enjoying hiking without making the videos. Thanks for sticking around my friend.
I definitely learned something new.
Thanks Jaxx .
It's definitely worth giving it a go if you have some extra room in the fridge and you love dry aged meats.. Thanks for the comment my friend.
Heyo Jaxx that Dry age Brisket must of have a extra beefy flavor I definitely like these kind of videos love seeing the out come. Take care my brother. Cheers!
My Dad raised Angus and he told me just this week that he has a brisket for me. I see my next move.
Hahaha do it , I think it's definitely worth it. Nice little funk to it but in a good way.
something else for my TO-DO list. Brisket looks great! Rock On Jaxx!
It's worth the effort. I've done a whole ribeye roast before as well.. Turns out great.
Awesome job on the dry aging Jaxx! That's gonna be some fine eating brother!
It came out fantastic. I was worried about it being to dry but it was pretty dang juicy. Thanks for the comment Rus and have a great weekend man.
Can't wait to see the taste test! Nice job.
Hey thank you. Mike. I should have it out in the next couple of weeks. It's came out fantastic, nice and juicy. The best brisket I've ever done hands down.
Man I know that is going to be good. I need to make a trip over. 😄
Hey Scott. You are welcome anytime my friend.
I've never heard of such a thing. How does it not go bad in the fridge for so long?
Red meat is pretty stable as long as you can keep it cold and the bacteria off of it. Back before refrigerators it was common to hang a cow, deer, goat or sheep on the back porch for weeks at a time, in the winter when temperatures were cool. Pork and poultry not so much. Although my uncle likes to "age" his ducks and geese until the skin pulled off with a green layer of rot. In fact it's the Decay that changes the flavor of the meat in dry aging that some people like.
@@travisdoe4663 Yep LOLA what he said.
It's about temporary management
Is it okay to dry age when it has already been trimmed?
Sure, if that's what you have, go for it!
Aww man you beat me with this one. I was going to drop my 15 minute dry age ribeye video LOL
Lmao! 15 minutes.. Lighting dry aging.. I like it..
You make me hungry 😋 and I only eat once a day, so I have to watch your videos at my feeding time 🤣.
Hahah I need to make more TOFU videos then,,
Can you wrap it a thin piece of fat or a cheap meat before dry aging? So, the outside turns to pellicle. Saving some of the meat?
I have not done it that way, so I can't really say.
@@JaxxDrinkwater Do a video on it Bro! I bet you it'll work!! Maybe, the fat will be difficult to permeate it but something like fast fry steaks. I'm wondering if even hamburger would do it. It would be an intersting test!
Lol, now that was a big tease.....................
The finished it coming out next week. It would have been the longest video ever if I put it all into one video.
First
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