Food Rejoice foodies

fly

Osharts 11
Oct 1, 2004
72,300
23,892
1,073
Steam
mattressfish
You can actually replicate it's flavor pretty closely in your own fridge. Wrap a steak in cheesecloth and put it on a wire baking rack at the back towards the top of the fridge. Pull it out in about 3-4 days.
 

Amstel

The Hoarse Whisperer
Jul 12, 2009
28,172
12,439
473
you're a whore, but in a good way. Kindof.
You can actually replicate it's flavor pretty closely in your own fridge. Wrap a steak in cheesecloth and put it on a wire baking rack at the back towards the top of the fridge. Pull it out in about 3-4 days.

do you coat it in salt too? I've also heard coat it in salt, then wrap it in cheese cloth. Brush the salt off after you unwrap it. Season normally.
 

tre

My favorite chef is Mike Rowave
Oct 15, 2004
26,341
19,446
823
igloo
I'm seriously contemplating making my own dry-cured meats. If I had the right temps in my house, I'd be making homemade prosciutto for sure. I may do some dry cured sausages this summer.
 

Amstel

The Hoarse Whisperer
Jul 12, 2009
28,172
12,439
473
you're a whore, but in a good way. Kindof.
I'm seriously contemplating making my own dry-cured meats. If I had the right temps in my house, I'd be making homemade prosciutto for sure. I may do some dry cured sausages this summer.

I think the proscuitto is noble, but it's going to be a bitch shaving it paper thin when you're done. But the sausage, that will be amazing.
 

tre

My favorite chef is Mike Rowave
Oct 15, 2004
26,341
19,446
823
igloo
I think the proscuitto is noble, but it's going to be a bitch shaving it paper thin when you're done. But the sausage, that will be amazing.

my knife skills are pretty sharp (lol, pun), and I have a shitty meat slicer, and access to really good ones. It's more about the process of just doing it.
 

tre

My favorite chef is Mike Rowave
Oct 15, 2004
26,341
19,446
823
igloo
use a really really good one. I think it's like shit when it's not sliced paper thin.

well duh. If I spend like 18 months making a piece of meat, I'm not gonna fuck around cutting it
 

tre

My favorite chef is Mike Rowave
Oct 15, 2004
26,341
19,446
823
igloo
LOLZ! That was my point Mr. I have knife skills and a shitty meat slicer!!! :lol:

but i don't wanna slice it all at once, so a little here and there with the knife would have to do sometimes, then when i want more, use the commercial slicer I could have access to