Best steak to eat while listening to your rig?

While those guys and girls are at it in Nothern Africa, I better protect my stereo. Big hunter Irene is coming, and shit might fly throu the windows. I guess, by Sunday afternoon it is going to be so wet that I could go fishing in the neighbourhood and salvage whatever edible is available. But I don't think I am ready to join my Berber friends over their in cannibalistic orgy. It would take more than strong winds and rain.

I don't eat while listening to the system. It makes too much noise and gets in the way of the sonics. That would be like "best movie to watch while your glasses are out for repair". Best steak to eat when one wants a steak? Ribeye for me.

08-25-11: Trelja

My statement was not to imply you were incorrect. Just stating what works for me. I meant no disrespect.

The techinques you cite definitely are classic. Having cured my share of tenderloins and salmon and so forth I understand. One of the actions in the process is the salt draws moisture out of the product, combines with it and any aromatics and seasonings, then is re-absorbed. Thus the flavors are infused yielding a flavorful, tender product with an excellent texture. Allowed to cure long enough and it is edible being chemically cooked while appearing almost raw. It is a wonderful end result.

So I understand what you do and with how you describe your process seems you reach the time when the moisture is re-absorbed?

In fact it has been awhile since I've done some curing and as a result of your post will give your recipe a try. Thats the beauty of these forums.

08-26-11: Prpixel

Your story of your hunt reminded me of my almost first hunt. After getting my license and practising with a shotgun; in upstate NY at the time you were allowed to hunt with slugs, no rifles. Don't know if that still stands. Anyway after getting ready I thought "I'm going to be up before dawn, trudge who knows how far out into the freezing woods, sit there unmoving and silent for who knows how long and if I get lucky and bag something I'll have to string it up, clean it then drag it back to camp! This is fun?" I changed my mind right there.

I, too, have worked professionally in many different kitchens. Still am in the hospitality business in a different capacity. Don't have your experience butchering in a shop and commercial packing, but have done my fair share of busting down quarters of many a bovine, ovine, deer, pig and fowl.

Done sausage and forcemeats as well but mainly curing, smoking and drying.

08-26-11: Abucktwoeighty

Love the analogy!

Best,

Dave

A Newyork strip is my favorite cut.

Porter house steak , drip dried for three days , half glass of ice , a jigger of Crown Royal and top it up with coke . Cue up something by Eva Cassidy and your in heaven .