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That ageing over salt seems to work. The guy in that first thread gave in and tried a piece after fourteen days, he's leaving the rest until twenty five days. "and cooked with the other 3, man what a difference it was so tender it just fell to bits in your mouth"

I've been a bit tied up to get to answer but here's a couple of threads from a forum I belong to. First one is current and short. http://www.aussiebbq.info/forum/viewtopic.php?f=12&t=6145&p=45996&hilit=ageing+beef#p45996 At eight days. The second is long with a few pro tips, he did the one...