Top left: Whiskey and rosemary 24 hr soak
Top right: Red wine and clove 24 hr soak
Bottom left: Miso and Soy 24 hr marinade
Bottom right: Coffee and grounds 24 hr soak
Prime grade Boneless Ribeye
See y’all in 30-40 days.
Completely forgot to label it when I put it in so it’s either 21 or 28….I think…..
Not my fav cut to dry-age as the loss can be so significant and the edges are easy to over dry, but a fun little experiment from time to time.
For those of you using a meat hook, how does it effect the final product? Does that create a bigger oxidation point? How much more lose are you experiencing after cutting away where the meat hook went into?