Need beef tenderloin help.
So, long and irrelevant story short, we are having some sort of beef loin for Thanksgiving. My sweet husband is going to marinate it and grill it. He's never done either before. Neither have I.
The Loin is one from his parent's cows, and it is "a whole loin" and it is vacuum packed. Now I am not sure how a "whole loin" fit in the freezer or if it is just a CHUNK of "loin" and I thought that there were different PARTS of the loin but I'm met with a blank look and any question I have is met with the answer "It's THE LOIN."
Anyway, this brings me to my question. Apparently the local meat packer/butcher guy doesn't hang their meat for "as long as everyone else" (my MIL says this is a week or something?) because otherwise the ground meat is slimy (?). So she says that we need to thaw the loin out and let it "rest" to "cure" in the refrigerator for 3-5 days. Or a week. This just sounds scary to me. DH says we should marinate it for a week. (!!!)
I'm totally out of my depth here. And frankly, I won't probably EAT it, I don't love beef; don't love grass fed beef; and have never had beef cooked successfully by my Mother In Law. (She kills everything in the oven to a dry stringy mass. And I mean EVERYTHING. Chicken included). But even though I won't eat it I don't want everyone else to be sick NOR do I want a huge mass of LOIN leftover. Dinner is on Saturday at my house.
So. What light can you shed for me? Does this "loin" need to cure? How long to marinate? Any marination suggestions? Hubby gets these IDEAS and then expects me to figure out how to carry them out. Sigh.
I suppose I could call my dad (he successfully cooks meat), but I know he's never cooked "A WHOLE LOIN" and nor does he have experience with "resting" or "curing" meat in the refrigerator.
Thanks guys. I hope one of you can help.
The Loin is one from his parent's cows, and it is "a whole loin" and it is vacuum packed. Now I am not sure how a "whole loin" fit in the freezer or if it is just a CHUNK of "loin" and I thought that there were different PARTS of the loin but I'm met with a blank look and any question I have is met with the answer "It's THE LOIN."
Anyway, this brings me to my question. Apparently the local meat packer/butcher guy doesn't hang their meat for "as long as everyone else" (my MIL says this is a week or something?) because otherwise the ground meat is slimy (?). So she says that we need to thaw the loin out and let it "rest" to "cure" in the refrigerator for 3-5 days. Or a week. This just sounds scary to me. DH says we should marinate it for a week. (!!!)
I'm totally out of my depth here. And frankly, I won't probably EAT it, I don't love beef; don't love grass fed beef; and have never had beef cooked successfully by my Mother In Law. (She kills everything in the oven to a dry stringy mass. And I mean EVERYTHING. Chicken included). But even though I won't eat it I don't want everyone else to be sick NOR do I want a huge mass of LOIN leftover. Dinner is on Saturday at my house.
So. What light can you shed for me? Does this "loin" need to cure? How long to marinate? Any marination suggestions? Hubby gets these IDEAS and then expects me to figure out how to carry them out. Sigh.
I suppose I could call my dad (he successfully cooks meat), but I know he's never cooked "A WHOLE LOIN" and nor does he have experience with "resting" or "curing" meat in the refrigerator.
Thanks guys. I hope one of you can help.