Beef after autolysis (fermented) baked

Beef after autolysis (fermented) baked

Category: Meat dishes

Ingredients
Freshly slaughtered meat
Hmeli-suneli
Salt

Cooking method

• I've been doing this for the second year already)
• We buy with our parents a whole 1.5 year old bull in the fall and in freezing - as a result, all year round with fresh excellent meat)
• For this recipe, we need fresh meat. You can read about aging of meat - autolysis - in a post by Admin, I will give it in a note.
• Take a small piece .. up to about kg ...
• Roll well in the spices of your loved ones and salt.
• For me, it was hops-suneli, a perfectly balanced composition for meat .. or are these memories from the past, when dad always marinated meat for barbecue in this seasoning brought from somewhere from afar)
• Hang the meat on a hook on the wire rack at the back of the refrigerator
• 
• 
• This is a photo of different pieces cooked at different times.
• check that the meat does not touch anything, hangs freely on the hook.
• Yes, in the process of ripening it will lose moisture, slightly decrease in volume, but believe me - the taste is worth it)
• Further, an exposure of 14 days ... no need to turn anything, no manipulations at all, just wait until the chemistry of the process itself does its job)
• The first time I withstood 17 days, the second 20, but this is not a dogma) decide for yourself)
• The meat darkens on the outside, but inside, on the contrary, changes color to a brighter
• 
• All! our meat is ripe. it's time to cook it)
• I love the sleeve in the oven ...
• Can be extinguished in a cartoon or in another way that suits you)
• Believe and check - the taste is breathtaking, unlike anything ..., the meat is the most tender
• Try it and your expectations will be rewarded ..........
• 
• 
• 
• Good appetite!

Note

An article on autolysis of meat

In the final photo, the meat after the refrigerator, cold fat is visible, after warming up the color changes slightly
seen as a side dish
pumpkin baked with garlic

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The question arose, why bake jerky? After 20 days in the refrigerator, it is already very edible even without baking!

Based on the proposed article, dried meat in spices with salt and just aged meat are still different. And about why bake, so if it turns out tasty, then you definitely need to at least try what kind of taste. In the photo, beef looks very tempting.

[filirina]

filirina, it is obtained not dried, but "aged", heat treatment is required

[Kate]

Kate, a very interesting experiment with meat
Somehow I didn't think about the fact that meat can be kept at home
Thanks I'll know

[katko]

katko, You can clarify some points:
1. Is it possible to do this from store-bought meat?
2. Can it be made from pork?
3. And how much salt is needed per 1 kg. meat? (at least approximately)
4. As far as I understand, your refrigerator shelves are lattice, otherwise I have glass ones.
5. And the meat comes out salty? When cooking, you no longer need to salt it.

[Admin]

Admin, for good health)
I was prompted to do this by an article in Stalik's LiveJournal, there really was a leg of lamb ... a leg of lamb and I had one, when we go fishing near Kharabali, we buy a local lamb there, but we bring it frozen ... and meat to me I really wanted to try this .... and then they slaughtered the bull: girl_wink: successful, the meat is lean and I decided on an experiment, which I did not regret.
The taste is amazing, the aroma

[Bottling]

Bottling,
1. From the store ....but how to find out when the slaughter was? How many hours and at what temperature was it stored? Was there a freeze?
It's just that this option is made only from fresh meat, never frozen ...
2. Pork can be "aged", but it is more difficult, it is with fats, they oxidize faster ... and I won't tell you about temperature and humidity ... look at competent butchers on the Internet)
3. You need a little salt, since you usually salt it before baking, the tastes are different here, the salt should only be coarsely ground, not an extra powder
For me, a couple of incomplete teaspoons would be enough
4. I also have glass shelves, this is part of the grates closer to the back of the refrigerator for good air circulation. Refrigerator Bosch
5. The meat is completely ready at the exit from the refrigerator for cooking, no salt or spices are needed.

Cured meat can also be made at home, wrapped over tightly and kept under pressure in the refrigerator ... but that's a completely different story.

[katko]

katko, Thank you. We were going to buy a half of a pig for the new year. I also think about how to save and what to cook. And then the freezer is not rubber.

[Girls]

Girls, read this material very carefully The age of maturity of meat - what is it and why is it done?

Well, of course, for these purposes you need to take only very fresh meat, you need to go to the market

I still remember how my grandmother first made corned beef from pork, and then cooked cabbage soup from it - this is very tasty

I also repeated this experience when the meat was left from dried pork and duck legs-breasts

Cabbage soup with cabbage and dry-cured duck breast (goose) (Admin)

Oh yeah!!! A dry-cured goose is something I somehow read one meat forum woman, she described in detail the process of drying poultry, you can choke with saliva

[Bottling]

Bottling, delicious pig to you))
We almost don't eat pork, the current is in kebabs, but we respect lard
Indeed, corned beef will probably be the most suitable)

: girl-th: can rename a recipe to type "ripe" or "aged"?
I'm afraid autolysis scares away, deviceaholics are afraid, can this be a new device

I also read about this aging of beef - everywhere there are only delights. I don’t know how to deceive my husband: he would never eat if he sees raw meat hanging in the refrigerator for three weeks ... Although he loves beef very much. And I really want to try it myself! Only a refrigerator?

[katko]

katko, yes, better rename the name, this autolysis clearly confused me, I thought some kind of chemistry, I didn't even want to go in for several days, but then curiosity got the better of it, and I didn't regret it, I'll try, it's interesting))

[katko]

katko, don't rename, don't! "Aged" doesn't sound any better. But we are formed!

[TATbRHA]

TATbRHAif you have another cold place with a constant temperature of approx + 4 + 5 and constant humidity - then you can do without a refrigerator

raw meat hanging in the refrigerator ...

by the way, it dries so quickly and does not look raw at all

I didn't even want to go in for several days

oh-oh, that's what I was afraid of ...
I wanted to write "autolysis" right away - but referring to the article of the Roma I decided to write like hers ...
kavmins, TATbRHAThank you for your interest and participation
Try it, this is really different meat in taste and aroma .. by the way, meat does not give a strong smell in the refrigerator at all, if someone is afraid, the whole aroma is sealed inside, and the clogging film dries out on top, as it were ..

Oh, I heard what a deliciousness it is ... I read somewhere that they and my husband don't want any other beef anymore. I will certainly do it; does not want mush - so he needs it !!

[Tatyana]

Tatyana, where is it to hold its drain?)))) the refrigerator does not last

And in turn, probably: one ate a piece - the second is on the way, and in place of the first one is still being hung ... Or maybe a special refrigerator was brought in, if such gourmets and fans!

maybe a special refrigerator was brought in if such gourmets and fans!

: girl-th: a f thought)))
We start here 2-3 freezers, dryers

Tatyana, how has the title been corrected?

What you need. Immediately interesting and enticing.

[Tatyana]

Tatyana, please))
Even three were tempted to repeat

An interesting recipe! I'm using it, thanks Katerina !!!!

[lettohka ttt]

lettohka ttt, Natalia, for good health)

[katko]

Well, katko, started!! I remember about this recipe for six months, I wouldn’t make it while the mush is not there, but for myself it’s only too lazy ... Mush returned from the flight, I brought beef. "What will it be?" I opened the post, showed it, read it, thought for a long, long time, then asked: "Would you like to cook something else out of it? .." In the end, they started up. But - I'm flint !! And in the refrigerator she hung it exclusively by herself, under an unblinking condemning gaze ... Now let it hang for at least 20 days, and then we'll see. If there is no mush there is no need! And I will definitely, and I will bake it in my sleeve. If everything will be good...

[Tatyana]

Tatyana, Tatyana, everything will be great) Is the beef fresh? not thawed?
what spices are mazyukala? make sure that it does not stick to the wall, free air should blow from all sides)

I'm flint !!

here is a maladtsa: friends: from this in our way
there will be awesome meat, you will still fight off those who want to)

Bring us a photo

Beef from the market; the seller assured that it was not ice cream, but was it true ... Spices are a mixture for barbecue, one wonderful young man sells it here, we buy it from him for 8 years. I don't know what is in the composition, but very tasty and fragrant kebabs are obtained. The air flows freely - I hope it is; mush in the refrigerator itself practically does not climb, and I will control the process every time. 20 days will fly by - you won't notice! Boom wait.

[Tatyana]

Tatyana, what is there? as? Interestingly

So it hangs, time passes ... It looks normal. Waiting !!!

How do you like this special chamber for dry aging of beef steaks, at constant temperature and humidity?
The height of the cabinet is 3 meters. Located in the Le Silpo supermarket, Mandarin Plaza, Kiev. At the top there is an inscription: "Quiet! Steaks are ripening".
Price per kg of Ribeye steak - about $ 37.3, Tee Bone steak (which are smaller) - about $ 19.3

I’m thinking - where to stick such a locker at home?



Shl. By the way 🔗 recommend to "ripen" meat in the refrigerator for no more than 2 days. No comment. For what I bought, I sold for that ...
Outcome
It is impossible to achieve the effect of properly ripened meat using the “dry maturation” technology in your own refrigerator. There is not enough ventilation in the refrigerator, the meat absorbs all foreign odors, including the smell of the refrigerator itself. But letting the meat "ripen" a little is still worth it. It is better to use larger pieces, considering the future cutting of dried crusts. In a couple of days, the meat will not have time to deteriorate, but it will lose excess moisture and will brown perfectly when frying. However, as practice has shown, 8-12 hours may well be enough for this.

On the other hand, according to information from here: 🔗
In the 19th century, beef and lamb carcasses were stored for several days or even weeks at room temperature, until the outer part of it rotted. The French called it "killing", and the great chef of the time, Antonin Karem, said that this process should take place as long as possible.

[Kapet]

Kapet, Constantin, the wardrobe is certainly gorgeous ...
but about maturation in a household refrigerator ... yes, no one argues that this is not quite the right technology ... but as they say "what we have is what we use"))
but you can try, the effect is

[Tatyana]

Tatyanahow did the meat turn out?

[Katerina]

Katerina, very tasty, just wonderful !! The next piece is already hanging in the refrigerator ...

[Tatyana]

Tatyana,

Katerina, very tasty, just wonderful !! The next piece is already hanging in the refrigerator ...

Tatyana, did your husband eat?

Ate where he was going. But it was so long ago, six months ago, that I don't remember the details. True, I didn’t tell him about the three-week aging of the meat in the refrigerator ... But I didn’t tell him, I guess.

I'll bookmark the recipe.Very tempting, but somehow scary. You have to get used to the idea that you have a piece of meat hanging in your fridge: girl-q: and it doesn't spoil. Moreover, the term autolysis does not frighten at all, but on the contrary even pleases and even soothes. In-from. So as I mature myself, I will come with a piece of meat to my husband.

[liyashik]

liyashik, Leah, fermentation of meat is a natural process) chemical reactions occur that improve the taste
and yes, it's nice to open the refrigerator - and it hangs there))
be sure to tell later what and how, will you like it with your husband or how ...