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  1. #26
    Its all gleaming
    NamPikToot's Avatar
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    Salt is only going to toughen them puppies up..Noodles and I suggested enzyme treatment.....i'll go papaya as it has less taste.

  2. #27
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    aging one's Avatar
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    There is no marbling in the meat at all. I see only gristle. Good luck Tops.

    Years ago Chitown put up a thread on how to do 10 day dry age local beef. I tried it. Failure...

  3. #28
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    ^^ I still think JD would be better. You can have a tot or three while you're waiting and not worry too much about the outcome.

  4. #29
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    I was going to put up a pic tonight but the power is out again. Living large in the islands!

  5. #30
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    The power is back!

    After 24 hours...

    Two Day Dry Cured Steak-20200620_214938-jpg


    The texture of the meat is still quite tender, it's not firmed up at all and smells wonderfully beefy. The meat has darkened slighty, but I don't know if that's air exposure or the salt, my guess is the former.
    "I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.

  6. #31
    Its all gleaming
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    Topper presses ahead and ignores enzyme advice and creates a leather tomahawk.

  7. #32
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    ^ tomahawklettes TBH.

    I promise I'll do the juice thing next. One thing about here, tons of fresh fruit marinade next.

    I think they'll be ok, but if not, it's not like I wasted a ton a money.

  8. #33
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    Quote Originally Posted by Topper View Post
    The power is back!

    After 24 hours...

    Two Day Dry Cured Steak-20200620_214938-jpg


    The texture of the meat is still quite tender, it's not firmed up at all and smells wonderfully beefy. The meat has darkened slighty, but I don't know if that's air exposure or the salt, my guess is the former.
    24 hours brownout is actually a good result topper. I see nothing has reallly changed as far as the electric goes. It was abysmell when i first started going there when marcos was doing his thing..come on flippers get it together

  9. #34
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    ^ I was warned before moving, at least it was at night when it is relatively cool this time rather during the middle of the day. The power wasn't out 24 hours, the picture was after 24 hours of the tomahawklettes being cured.

  10. #35
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    Quote Originally Posted by beerlaodrinker View Post
    It was abysmell
    That's actually really good, for something that stinks.


    I'm stealing it for further use.

  11. #36
    Its all gleaming
    NamPikToot's Avatar
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    Stay optimistic Topper, i fear Davis's years of experience may be where you end up meat wise.

  12. #37
    fcuked off SKkin's Avatar
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    Did you put them in the fridge Topper, or leave them out this whole time?

  13. #38
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    ^ in the fridge

    The amount and size of the insects here are amazing. If I'm lying I'm dying, I sprayed a spider last night in the kitchen that was the size of my hand.

    Two Day Dry Cured Steak-20200618_215023-jpg

  14. #39
    fcuked off SKkin's Avatar
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    ^Looks like he might have been hungry for some steak. Good thing you had it in the fridge.

  15. #40
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    ^

  16. #41
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    Did ya cook them yet ✌️

  17. #42
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    ^ This evening.

  18. #43
    Thailand Expat Jack meoff's Avatar
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    Take a kneel for Toppers steak

  19. #44
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Topper View Post
    ^ This evening.

    Might want to take them out of the fridge so they can warm up to room temp.

  20. #45
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    Wow.

    Fat yank twat buys bad steak and puts it in the fridge.

    Two pages already.

  21. #46
    Thailand Expat Jack meoff's Avatar
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    ^^Dumb

    ^Yanks , piss poor food & hygiene.

  22. #47
    ความรู้ลึกลับ HuangLao's Avatar
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    Most are easily fooled.
    As it is here.

  23. #48
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    Thread: Two Day Dry Cured Steak

    or how to ruin a steak.

    Sorry.....

  24. #49
    Thailand Expat Jack meoff's Avatar
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    Topps

    When are you releasing the jailbreak cook book?

  25. #50
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    Spider looks meaty, will you be cooking that as well?

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