Do it it with a dry cure .... far better
merry xmas
ttfn andy
"windriverfamily" > wrote in message
...
> 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?
>
> Thanks! skg
>
>

"windriverfamily" > wrote in message
...
> 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?
>
> Thanks! skg

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

windriverfamily wrote:

> 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

On Fri, 19 Dec 2003 08:21:55 -0800, "windriverfamily"
> wrote:

>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" > wrote in message
...
> 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?
>
> 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 wrote:

> 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