I have used rock salt with good results. normal fine salt didnt work as wellI only dry in a super cold fridge. Open, unwrapped. I've used rock salt which I crush to get an even coat. Never used leaves of any sort, however.
I have used rock salt with good results. normal fine salt didnt work as wellI only dry in a super cold fridge. Open, unwrapped. I've used rock salt which I crush to get an even coat. Never used leaves of any sort, however.
If you are a steak lover you are in the wrong country.
The hot climate here is not conducive to producing more than utility grade beef,
I have read that it depends on the grass.
The best beef comes from areas that have a real winter.
In the US its Nebraska.
In the DR its buy imported beef if you like a good steak.
What's Dominican National Beef lolI disagree.
Most of the beef in the US is full of hormones and doesn't have the taste of Dominican "Nacional" beef or #1 Argentine beef. Both of these countries rely mostly on the natural feeding of the cow.
In most cases, the highly touted "American Imported" beef on DR restaurant menus is hard and disappointing. I also think the imported beef from the US is probably the worst grade. Regardless, of what the B.S. menu states.
Hence why it can also be used to resole your Alan Edmunds in a pinch.What's Dominican National Beef lol
The problem with local beef is no aging.
I have read that the taste depends on the quality of the grassThe grass that Dominican beef feed on does not have much nutritional value And that is why DR beef sucks. The cattle in this country are inferior to the cattle in north America and other first world countries as pointed out by Leonel fernandez yrs. ago. they are called come and go cattle. 2020 you don't have a clue.
If the cattle gets no fat in the diet the grass doesn't matter anyway!The quality of grass and feed pens as well as superior grade of cattle, none of witch you have here.
Aging is enzemes in the meat breaking down as the meat starts to rot.What's Dominican National Beef lol
The problem with local beef is no aging.
and drives me crazy (er)...... just ill informed , boarding on arrogancePosting without reading up-thread first is a disease.
Bob, please stop. Enjoy your trip to PRAging is enzemes in the meat breaking down as the meat starts to rot.
In the 1980s there was a lot of beef expoeted to the USA . The cattle are basically the same, in fact many ranchers have improved their stock here. Most cows here are dual purpose, milk and meat. Several of the farmers I know here in Jarabacoa raise holsteins, Swiss browns....etc.The quality of grass and feed pens as well as superior grade of cattle, none of witch you have here.
How bout a meat forumAfter three long pages of beefing, I hope the OP found what he was looking for. 🥩
Or bring back the "Off Topic" forum without the Gestapo deleting valuable well thought out posts about nothing!How bout a meat forum