Brining AND dry aging beef?

Do it it with a dry cure .... far better
merry xmas
ttfn andy
"windriverfamily" <[email hidden]> wrote in message
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Quoted message said:

Hello, Rfc'ers!

I'm planning on serving beef at Christmas this year, and want to try dry aging. I'm a fan of
brining. Do the two go together? Should I brine

THEN

Quoted message said:

age? or the reverse?

Thanks! skg

"windriverfamily" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello, Rfc'ers!

I'm planning on serving beef at Christmas this year, and want to try dry aging. I'm a fan of
brining. Do the two go together? Should I brine

THEN

Quoted message said:

age? or the reverse?

Thanks! skg

Brinning of beef is NOT recommended. Pork, seafood and poultry only.

windriverfamily said:

Hello, Rfc'ers!

I'm planning on serving beef at Christmas this year, and want to try dry aging. I'm a fan of
brining. Do the two go together? Should I brine THEN age? or the reverse?

Dry age it, don't brine it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

windriverfamily said:

Hello, Rfc'ers!

I'm planning on serving beef at Christmas this year, and want to try dry aging. I'm a fan of
brining. Do the two go together? Should I brine THEN age? or the reverse?

Isn't brined beef "corned beef"? 🙂

I've never heard of brining beef the way you do pork and poultry.

--
Siobhan Perricone "Who would have thought that a bad Austrian artist who's obsessed with the human
physical ideal could assemble such a rabid political following?"
- www.theonion.com

"windriverfamily" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello, Rfc'ers!

I'm planning on serving beef at Christmas this year, and want to try dry aging. I'm a fan of
brining. Do the two go together? Should I brine

THEN

Quoted message said:

age? or the reverse?

Thanks! skg

You don't brine beef before or after dry aging and if you don't know how to dry age don't do
that either.

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windriverfamily said:

Hello, Rfc'ers!

I'm planning on serving beef at Christmas this year, and want to try dry aging. I'm a fan of
brining. Do the two go together? Should I brine THEN age? or the reverse?

It's possible to do both, but you don't have time to dry-age it as it needs to be done and if you
don't know how to brine beef, don't. Beef needs to be brined (if at all) rather differently than the
usual whiter meats.

So, "neither" is your answer.

Pastorio