@maxthemeatguy: 24k Gold Dry Aged Ribeye… Happy new year everyone! Over the years we’ve done tons of dry aging experiments. A common theme is that adding flavors and sauces on the exterior (before dry aging) leads to extremely mild changes, so injecting beforehand was inevitable. My big concern was that doing so would create pockets of air on the inside and lead to mold growth, but fortunately this didn’t happen at all. The @FYR hot sauce distributed evenly and the combination was surprisingly good (if you like Buffalo wings). You’ll also notice I didn’t remove the pellicle on this one. For one, I just didn’t have the heart to cut off and throw away gold… but also, the gold leaf seemed to protect the meat and there was almost no pellicle to remove even after 30 days. There are so many more cost effective ways to prevent a pellicle from forming (like adding beef tallow), but when using gold sauce on NYE, it had to happen. Check out fyr.com to try our new sauces! It’s a really cool new brand I’m a part of and we have some exciting things to look out for in 2024! #fyrstarter #fyrhotsauce #gold #dryaged #dryaging #dryagedmeat #ribeye #24kgold

Max The Meat Guy

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Sunday 31 December 2023 18:37:43 GMT