Hi All,
Was scrolling instagram this evening, and came across a video of the Rolo's NYC team talking about dry aging their subprimals in house. I've made quite a few cocktails in my day, and it dawned on me freeze jacking, which is removing the water content from alcohol to increase the alcohol by volume (I did once jack commercially made Vermouth to 32%!) is a similar enough process (moisture loss, flavor concentration) that I am curious if could be applied to meat. In the cocktail world, Kevin Kos has made a video or two on this technique for getting perfectly ripe fruit juices etc . I will put that article below too. Iain McPherson and the team at Panda And Sons have pioneered a bunch of innovative freeze based techniques.
The process as I see would be similar to dry aging.
1. Take a larger piece of meat. Vacuum seal and freeze overnight (put in before bed). Let the meat freeze slowly.
2. Take meat out of vacuum bag and put frozen slab of meat on elevated wire rack in coldest part of fridge, and let it defrost in the fridge uncovered.
3. 48-72 hour defrost time (depending on size of meat).
4. Repeat process (Id say 3 freezes at most, but 2 cycles would be sweet spot).
5. Season an hour or two or right before cooking.
Anybody have any thoughts?
Cheers!
Two articles that touch on the sphere of the subject:
https://www.sciencedirect.com/science/article/abs/pii/S0309174024000202
https://pmc.ncbi.nlm.nih.gov/articles/PMC12460778/
Kevin Kos & Iain McPherson:
https://www.kevinkos.com/post/cryo-concentration-technique
https://punchdrink.com/articles/goodbye-fat-washing-hello-switching-spirit-infusion-cocktail-technique/
https://brokenbartender.com/blogs/news/switching-in-bartending
