Steak T Bone, Porterhouse Dry aged, BBQ Grill Video, littleGasthaus

 

Bernd invites to a steak dinner.

Porterhouse Dry aged

 

 Porterhouse steak that has been dry aged has a rich and full-bodied taste that is distinct and unique. Dry aging involves hanging the meat in a controlled environment for a period of time, allowing natural enzymes to break down the muscle fibers and intensify the flavor.

The taste of a dry-aged Porterhouse is often described as earthy, nutty, and slightly sweet. It has a pronounced beefy flavor with a depth and complexity that is highly sought after by steak enthusiasts. The extended aging process enhances the natural umami and creates a tender and juicy steak with a buttery texture.

The dry-aged Porterhouse also develops a distinct funkiness or musty aroma, which is a result of the aging process and the development of certain bacterial strains on the meat's surface. This aroma is often considered an acquired taste and is what sets dry-aged steak apart from other cuts.

Overall, a dry-aged Porterhouse has an incredibly robust and flavorful taste that is prized by those who enjoy the unique characteristics that come with the aging process.

homemade German-style paprika bratwurst:

      homemade German-style paprika bratwurst:

Ingredients:

• 750 grams pork shoulder (with some fat)
• 250 grams pork back fat
• 15 grams salt
• 5 grams black pepper
• 5 grams sweet paprika
• 2 grams smoked paprika
• 2 grams garlic powder
• 2 grams onion powder
• 2 teaspoons mustard seeds
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon ground coriander seeds
• Hog casings (soaked in water)

Instructions:

1. Cut the pork shoulder and back fat into small chunks. Make sure to remove any sinew or tough parts.
2. In a large bowl, combine the pork shoulder and back fat with the salt, black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, mustard seeds, ground caraway seeds, and ground coriander seeds. Mix well until all the seasonings are evenly distributed.
3. Pass the mixture through a meat grinder using a fine grind disc. Alternatively, you can use a food processor to grind the meat, but make sure not to over-process it to avoid a mushy texture.
4. Soak the hog casings in warm water to make them pliable. Rinse them thoroughly to remove any salt or debris from the packaging.
5. Attach a sausage stuffing tube to your meat grinder or sausage stuffer. Slide the soaked hog casing onto the tube, leaving a few inches of casing hanging off the end.
6. Fill the sausage stuffer with the ground meat mixture and start cranking or pressing the meat into the casings. Make sure to maintain an even pressure, filling the casing but avoid overstuffing.
7. Once you have reached the desired length, twist the filled casing to form individual sausages, about 4-6 inches long. Repeat the process with the remaining meat mixture.
8. Refrigerate the sausages for at least 4 hours or overnight to allow the flavors to meld and the sausage to firm up.
9. To cook the sausages, grill them over medium heat or pan-fry them in a skillet with a little oil until they are browned on the outside and cooked through, about 10-15 minutes.
10. Serve the homemade paprika bratwurst with your favorite sides, such as sauerkraut, mustard, bread, or potato salad.

Enjoy your homemade German Style Paprika Bratwurst!