4x4 Action Group

Suikerwater, nie gel nie

Same Gel as was used here....

Mad Manny wrote:Same Gel as was used here....

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AndreasR wrote:Give us some pointers Mike. That steak looks amazing.

Since the age of 15 my parents said that if I want Nikes I had to go work for it, I decided to go work else I had to cut 1ha of grass every Saturday free of charge….. I ended up working as a Blokman working Fridays, Saturdays and Holidays in our local butchery.

We matured steak wet (vacuum) in the butchery, only in the last 8 years did dry ageing become popular. I like dry ageing more, the meat crimps and it almost amplifies the meat taste because the proteïne molecules become more concentrated per cm2. (This is my theory though).

Dry ageing takes more time vs wet ageing and therefor butcheries do wet ageing more than dry.

The key for dry ageing is airflow and the correct refrigerated temperature.

Mad Manny wrote:Same Gel as was used here....

100% correct on temperature and airflow.

I don’t like wet aging that much because there is a certain stench to it.

Merry Christmas to everyone! This post is for the “Grinch who stole Christmas” a.k.a Manny.

Gammon and two Kudu Loins (marinated in salad dressing and basted in Mississippi BBQ sauce).







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Her majesty the Queen (Apoc) would certainly approve of these bad boys

You changed Kurt…

Probably the only thing I DON'T eat.....

Jeez Louise we need to start updating this thread.

Apoc must have gone Vegan...

Good news... I didn't realise there was an IAT thread on this forum...

Ricoffy wrote: ↑

Thu Mar 31, 2022 3:25 pm

Apoc must have gone Vegan...

I doubt that. If that had happened, he would already have told us all...

Oopgevlekde kolstert/blacktail.

Just salt, pepper, lemon juice and a dash of garlic.

Nyammy.