air drying meat

[Suzanne]

This seems to be a the new trend around here, thanks to Ken, lol.
Can I do it with pork ribs too?

[MAC]

I have done it with pork chops. They brown better too when pan fried.

One of the benefits to air drying IMO beyond better browing/taste/etc. is that you don't have the meat stewing in its juices creating decay and mold and odors.

[Diane]

I did some pork steaks the other day and they were good. I like how they splatter less in the pan.

[Suzanne]

well, I have them on a paper towel in the fridge, I will let you know tomorrow night! God, I am SUCH a follower!

[Ken]

I think that I'm going to like this thread!

I haven't air-dried pork, but I'm going to give it a try based on MAC's and Diane's experience.

May the force be with you.

[Carolina]

(01-13-2010 04:07 PM)Suzanne Wrote:  God, I am SUCH a follower!

Lemming,

I have two big porterhouse steaks drying in the fridge. I also have some skirt steak in a baking pan, wrapped in paper towels.

I do find that drying the meat improves the flavor and texture. Even when I bring home a fresh steak right before dinner, I will pat it with paper towels before cooking it.

I did have a COMPLETE FLOP with a piece of strip loin steak. I am afraid of ruining a sub-primal slab of Costco ribeye.

[Kim]

So does the meat have to be covered with a paper towel or the salt-water soaked towel or can it just be in the open on the rack? If you do put it on the racks does it need to be turned?

Kim

[Carolina]

(01-13-2010 04:14 PM)Kim Wrote:  So does the meat have to be covered with a paper towel or the salt-water soaked towel or can it just be in the open on the rack? If you do put it on the racks does it need to be turned?

Kim

For air-drying strore-cut steaks, I just toss them on the rack for 3-5 days. I turn them if I remember.

I screwed up a slab of strip loin, so I won't talk about dry aging.

[Ken]

(01-13-2010 04:14 PM)Kim Wrote:  So does the meat have to be covered with a paper towel or the salt-water soaked towel or can it just be in the open on the rack? If you do put it on the racks does it need to be turned?

Kim

I've never used a towel and my dry-aged ribeyes come out fine. Ditto for individual steaks and burgers that I air dry.

It doesn't need to be turned. I always dry-age the slabs with the fat side facing upward, but even that is probably not necessary. You could probably do it with the fat side facing down.

Others have had success in using towels, so I assume that my way is not the only way to do it.

[caroline]

Just ate my dried chuck eye. It is phenomenal. has been drying for several days now. 6 days.