Raye Minor
05-30-2005, 03:36 PM
http://www.susanminor.org/images/smokers/sunsepa.gif
My Aged Sirloin
From Olds
http://www.susanminor.org/images/smokers/sunsepa.gif
I aged a sirloin over 30 days. Here are the pictures of what I got.
In this first picture after I washed it up you can see that the meat is so tender that when placed on its side the cap wrinkled under its own weight.
Click To Enlarge
http://www.susanminor.org/Rayeimages/aged-beef/beefwhole-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefwhole.jpg)
This picture will show you the purple coloring of the meat. After it sits out for awhile it will turn back red.
http://www.susanminor.org/Rayeimages/aged-beef/beefcloseup-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefcloseup.jpg)
These are the cuts I got. Each is labeled in the photo.
http://www.susanminor.org/Rayeimages/aged-beef/beefcuts-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefcuts.jpg)
This is where I get the most cuts for the hamburger. The rest is culled out from the bottom of the sirloin. I will mix these piece with my next chuck I grind.
http://www.susanminor.org/Rayeimages/aged-beef/hamburger-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/hamburger.jpg)
These 3 steaks will be shortly on the grill! :D Notice how they are returning to a red color now that they have been out for a while. Plus look at how moist this meats looks. It was so tender I had a very hard time cutting them straight. In fact I didn't!
http://www.susanminor.org/Rayeimages/aged-beef/3steaks-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/3steaks.jpg)
EDIT Cooked over direct Oak wood. After pulling from grill I placed in foil, added a couple patties of butter and a little garlic. Wrapped in towel for 6-7 minutes. Need I say more?
http://www.susanminor.org/Rayeimages/aged-beef/beefdone-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefdone.jpg)
A simple suggestion to all of you brisket folks. Purchase one in its original cryovac package. Age it in your refrigerator for 30 days at a temperature range of 33 F to 37 F. Monitor the temperature. That is all there is to wet aging. Next time you smoke one it will beat anything you ever had before.
My Aged Sirloin
From Olds
http://www.susanminor.org/images/smokers/sunsepa.gif
I aged a sirloin over 30 days. Here are the pictures of what I got.
In this first picture after I washed it up you can see that the meat is so tender that when placed on its side the cap wrinkled under its own weight.
Click To Enlarge
http://www.susanminor.org/Rayeimages/aged-beef/beefwhole-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefwhole.jpg)
This picture will show you the purple coloring of the meat. After it sits out for awhile it will turn back red.
http://www.susanminor.org/Rayeimages/aged-beef/beefcloseup-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefcloseup.jpg)
These are the cuts I got. Each is labeled in the photo.
http://www.susanminor.org/Rayeimages/aged-beef/beefcuts-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefcuts.jpg)
This is where I get the most cuts for the hamburger. The rest is culled out from the bottom of the sirloin. I will mix these piece with my next chuck I grind.
http://www.susanminor.org/Rayeimages/aged-beef/hamburger-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/hamburger.jpg)
These 3 steaks will be shortly on the grill! :D Notice how they are returning to a red color now that they have been out for a while. Plus look at how moist this meats looks. It was so tender I had a very hard time cutting them straight. In fact I didn't!
http://www.susanminor.org/Rayeimages/aged-beef/3steaks-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/3steaks.jpg)
EDIT Cooked over direct Oak wood. After pulling from grill I placed in foil, added a couple patties of butter and a little garlic. Wrapped in towel for 6-7 minutes. Need I say more?
http://www.susanminor.org/Rayeimages/aged-beef/beefdone-0.jpg (http://www.susanminor.org/Rayeimages/aged-beef/beefdone.jpg)
A simple suggestion to all of you brisket folks. Purchase one in its original cryovac package. Age it in your refrigerator for 30 days at a temperature range of 33 F to 37 F. Monitor the temperature. That is all there is to wet aging. Next time you smoke one it will beat anything you ever had before.