I took all the trimmings from my dry aged beef… and made a stock!! I’m tell you it tastes pretty freaking good… but.
I got to thinking did I just concentrate Pathologic bacteria?
Im alive, after my tasting. Anyone care to comment?
Paul
I would have been scared to death of that stuff. But that’s me.
Bacterial growth would be terminated at 135 deg F and above. I assume you brought it to a boil at some point, so no worries there. My concern would be any fungal or mold growth that produced any spores that would not be killed.
Having said that, I would go for it.
Isn’t this somewhat akin to making stock from beef jerky? Or does the curing aspect of jerky make it much different? I have never done my own dry aging so have no idea of the level of nastiness of the chunks you are normally discarding.
Eric…
Jerky would have some salt cure… this is non. Just desiccated beef …
This dark trim… is what I put in stock!! With Red wine, and all the other things for stock. I started with about 4 quarts of water… and I got 1/2 pt of beef stock and 1 qt of fat!!!
Cheers
Paully
+1
not worth the risk imo
More of a broth, than a stock by the traditional definition. As long as you boiled it you should be fine. I would certainly not reheat it because if you failed to kill anything the 1st time around you could have an even better culture the second time around.
Not really worth the effort and risk IMO.
GH