Dry aging beef?

[jonumberone]

I've been kicking around the idea of trying to dry age a prime rib roast at home.
Any body ever attempted this?
Any tips? Any horror stories?
I've read up on it, but i'm still hesitant about starting what amounts to a $300+ experiment that if it goes wrong could poison my family.
If it fails and I can find a way to only feed it to my in-laws, it might not be that bad ;)
Hoping to make it for Easter dinner.
Thanks in advance

[MiamiE]

You can use your own fridge from what I have seen. Lowest level, on a metal rack with a pan underneath to catch the drippings. Paper towel on top of the meat, constantly changing the towels. I will be trying this next week when I get back.

[jonumberone]

You can use your own fridge from what I have seen. Lowest level, on a metal rack with a pan underneath to catch the drippings. Paper towel on top of the meat, constantly changing the towels. I will be trying this next week when I get back.

Thats about what i read too, only difference was to use cheese cloth instead of paper towels. However if paper towels work it would help keep costs down over the 3 months I plan on doing this.

[MiamiE]

I am sure paper towels work just as well. The first day or two youll probably have to change out the paper every few hours as it soaks the blood.

[MarioF]

I think the first thing I would try would be a couple thick steaks for a few days, then again maybe for 20 days or so. Then I would try the prime rib. From most of the research I have done most recommend around 25-30 days. Good luck and let us know how it turns out.

[Smokin Gator]

I have never heard of anyone dry aging cuts of meats. Obviously it is done if you guys know a method. We used to dry age all the whole carcasses of beef that we killed. There is a BIG difference in the taste.

For our BBQ competition briskets we wet age them. We leave them in the cryovac for 45 days or until we start seeing the air bubbles develop. I don't think it makes that much difference in the taste, but they do seem more tender.

[MiamiE]

I have seen dry aging of individual steaks but I would really only do a whole ribeye or loin. Also make sure its USDA Prime or USDA Choice! The good stuff!

[MiamiE]

Check this thread out. Dry aging individual steaks seems to defeat the purpose though, because you would have to trim the ends.... ?????

http://www.botl.org/community/forums/showthread.php?t=47831

[jonumberone]

I have seen cuts of meat dry aged in steakhouses around the city. Most have views of the aging room inside and a few have views from the street.
I agree about the individual steaks, I expect to lose +30% over the process. If done on individual steaks I don't know if anything would be left to eat.
Brent could you enlighten me on wet aging?

[T.G]

Check this slick arrangement out: Steamykitchen tests the Drybag aging system (http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html)


I think Alton Brown did something on dry aging steaks too at some point, but I might be mistaken and I don't remember where I saw it - online or in one of his books. I'll look for it in a bit and go check my books that he authored.

[CasaDooley]

I've been kicking around the idea of trying to dry age a prime rib roast at home.
Any body ever attempted this?
Any tips? Any horror stories?
I've read up on it, but i'm still hesitant about starting what amounts to a $300+ experiment that if it goes wrong could poison my family.
If it fails and I can find a way to only feed it to my in-laws, it might not be that bad ;)
Hoping to make it for Easter dinner.
Thanks in advance

Dom, I like the way you think!:r

[Springsman]

*drooooool* God I love aged beef.... mmmmmmmm

[gpugliese]

Here's a thread from ICC I found useful last year:

http://www.internationalcigarclub.com/forums/showthread.php?20750

[forgop]

Perhaps this is what my prescription drug addict/hoarder aunt is doing with the 3 month old hamburger my uncle attempted to throw in the trash last week, only to have her put it back in the fridge?

[LostAbbott]

I have dry aged my Elk meat before. Typically I hang in in the cold garage for a week or two quartered and wrapped in cheese cloth, let it drip on a tarp.

[jonumberone]

Check this slick arrangement out: Steamykitchen tests the Drybag aging system (http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html)


Might give this a try on a Costco cut of meat first before I attempt it with a prime cut.
The butchers I talked to recommended aging for 60 to 90 days, so the 21 days with this system is tempting.
Most of what I found online recommends 21 days as well.

[mosesbotbol]

Here's a thread from ICC I found useful last year:

http://www.internationalcigarclub.com/forums/showthread.php?20750

Hey, that's me...

[jonumberone]

Here's a thread from ICC I found useful last year:

http://www.internationalcigarclub.com/forums/showthread.php?20750

A lot of good info here!

Moses, do you leave the meat unwrapped or are you covering with paper towels or cheesecloth?

[mosesbotbol]

A lot of good info here!

Moses, do you leave the meat unwrapped or are you covering with paper towels or cheesecloth?

I only cover it if the paper towels keep getting "bloody". If there is no dripping or juice on the surface, I leave it "as is". You can paper towel it the first night or two, just keep changing the towels.

I would be cautious using cotton towels as you don't want laundry detergent residue to touch the meat. You can paper towels against the meat then the cotton towel wrapped so it does not touch the meat direct.

[replicant_argent]

Might give this a try on a Costco cut of meat first before I attempt it with a prime cut.


Actually, my local Costco sells prime as well as choice. They are both.... quite good.
Usually I buy my ribeye loins and wet age them for an additional week or so, before steaking it out. While this isn't as long as some folks, it hasn't ever sucked, even with the Choice grades. I go through about 3-4 of them a year.

[jonumberone]

Thanks Pete, I never noticed Prime cuts in costco, though I never looked for them.
An inquiry will be made with the butcher there.
It was suggested on the other forum not to spend the extra coin on a prime graded cut.
I'm starting to suffer from a bit of info overload, not a bad thing, it just means I have some decisions to make.
I think I will go with Moses method on a costco choice cut.
Until someone else posts something that changes my mind ;)
All the info has been great! Thanks fellas :tu

[Chainsaw13]

I've had decent results with smaller rib roasts, dry aging for about 12-14 days. Haven't tried anything beyond that time frame. Like others have said, lowest rack in the fridge, on a drip tray. I didn't use any sort of paper towel/cheese cloth, but it makes sense.

Good luck Dom!

[mosesbotbol]

If you go prime to eat at Costco, get the shell sirloins. It gives you the prime taste and quality, but at a just choice strip price.

It's either better cut at choice or lesser cut at prime. For the money, I think the end product is equal for the money. Prime is nice to eat now and then.

The prime strips from Costco are just awesome but pricey.

[T.G]

I found it...

Alton Brown did the dry aged sage rubbed Au Jus standing rib roast in Season 5 Episode 4 Part 1 "Celebrity Roast"

Here's the segment on ytube:
http://www.youtube.com/watch?v=cmfaeWEjGpM


And here are the accompanying pages from Good Eats: The Early Years cookbook:

http://img156.imageshack.us/img156/5778/abdryagedroast1.jpg
http://img33.imageshack.us/img33/9456/abdryagedroast2.jpg
http://img4.imageshack.us/img4/3232/abdryagedroast3.jpg
http://img254.imageshack.us/img254/1121/abdryagedroast4.jpg

note:
The book is way too heavy and thick to lay properly on my scanner and I don't have access to a book scanner, so I photographed the pages, but, since I don't have a copy stand and book brace anymore, they aren't quite evenly focused, so I left them at their large resolution - you'd be best to probably save them to your computer and view them in an image viewer where you can just view the sections you want. (IrFranview for example)

[hscmit]

thanks tg
thats some good info and worth the read through

[jonumberone]

Scans look great.

Thanks Adam :tu

[jonumberone]

After 2 days the Thermometer I put in the fridge has remained at a solid 36 degrees.
After Adam's posted scans recommended a RH of 50% to 60% I grabbed a hydro from one of my desktops and tossed it in for chits and giggles.
RH of the fridge is 32%.
Not concerned at all about it, did the hydro thing more for fun.
Since my temp seems to be holding, it looks like I'll be starting this tomorrow.
The plan is to attempt to age 28 days, and then break down into individual steaks.
If all goes according to plan, I'll begin the process of aging a rib roast for 60 days for Easter dinner.

Pics to follow.

[T.G]

At 32% RH for 60 days, I think you might have a lot of shrinkage, and in a home refrigerator, which are known for temperature cycling, you run a possibility of spoilage.

Take a read of these docs:
http://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf
http://www.beefusa.org/uDocs/dryagingenhancespalatabilityofbeef164.pdf

A max of 14-21 days should be sufficient. I can't tell you if 14-21 is even safe in a home refrigerator though. You might not even need that much for a simple standing rib roast.

Something to keep in mind, the restaurants and high end butchers that age beef for the seemingly insanely long periods are 1) using a commercial walk in that does not cycle in temperature or waver in humidity, 2) sometimes have huge blocks of salt in the corners of the cold rooms 3) are aging entire half carcases that still have the natural membrane &/or hide on them which reduces moisture transfer.

Remember, Alton Brown really does tend to run things through the science before offering them up as cooking advice. If he says 4 days, you probably don't need 60. Maybe 7-14, if you feel that he is erring on the side of safety. In a refrigerator that gets opened a lot, I'd even be worried about 14 and spoilage.

Be careful bro.

:2

[T.G]

Sorry - forgot to explain why the "huge blocks of salt" are worth mention. Besides working as a desiccant to some extent, they have a sterilizing effect on the air (the air in salt mines is nearly sterile). This will play a major factor when leaving a slab of raw meat exposed to the air (typically laden with mold spores and bacteria) for an extended period of time.

I don't know if you could duplicate this in a home refrigerator. Maybe a few 4lb boxes of ice cream (rock) salt in open trays. Maybe. One of which would be in the aging container with the roast. Big problem here is that virtually the entire airspace of the refrigerator changes out when you open the door, it takes awhile for the salt to do it's stuff. It might never get a chance if you open the fridge a lot.

[jonumberone]

Adam, I agree with your concerns, but I've resigned myself to trial and error at this point.
I might be better served by adding only another week or 2 on my next attempt, assuming I haven't poisoned myself with the first.
The boxes of salt will be added as I have plenty of room since I'm using a spare fridge usually reserved for extra beer storage.
The door will only be opened to change out the pans and dry up any excess juices.

[mosesbotbol]

How long it can age is dependent on how big the cut is and which cut. I have seen people age beef and end up with dog scraps as it dried all the way through. 5-7 lbs. roasts, 20 days or less is fine.

[jonumberone]

I haven't picked it up yet but it will be in the 16 - 20 lb range.
I plan on getting the largest cut they have.

[mosesbotbol]

I haven't picked it up yet but it will be in the 16 - 20 lb range.
I plan on getting the largest cut they have.

:banger :dr

That is some roast!

[jonumberone]

This got derailed a bit by a busted furnace and emergency surgery for my dog.
This morning I braved the cold and snow and returned home with 18.39 lbs of choice cut beefy goodness.
The delay will force me to age only 25 days instead of my intended 28.
I still feel this is long enough to get a feel for the process and to use as a barometer for longer aging periods.

Here's what we're starting with

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02618.jpg?t=1294502024

I plan on updating every 3-5 days with pics if any one is interested
Thanks for everyones help and input!

[mosesbotbol]

That looks awesome. I assume that is a strip?

What you can do is cut a steak on the left side each week, put Ceranwrap on the fresh cut edge of the strip and try a few over the drying process. You'll taste how it changes over each week and the Ceranwrap is good for preserving cut edge. If you don't put it on the cut edge, the edge will dry up and you'll lose a lot of meat with the constant trimming.

[T.G]

I plan on updating every 3-5 days with pics if any one is interested
Thanks for everyones help and input!

Please do post updates, I'm very curious to hear how this works out.

[mariogolbee]

Please do post updates, I'm very curious to hear how this works out.
:tpd:

Nobhill has Choice New York Strip slabs for $3.97 lb. right now. I picked up a 15 lb slab for under $60 last night. I thought about this thread, but I got it cut into 9 THICK steaks and about 1 1/2 lb.s of ground steak for last night's burgers. $3.97 for New York steaks and burgers? "I was like. "SH!T!, why not?" I was gonna have htem ground some chuck for me anyway, and it only cost $0.28 lb. less. I'm thinking of going back and grabbing the other one they have for this dry aging thread which haunts my day dreams. I might have them cut in half or thirds so I can try this two or three separate times.

[mosesbotbol]

I might have them cut in half or thirds so I can try this two or three separate times.

If you think you could eat the whole slab in a month or so, you don't have to break it up, just cut eat steak from one end as you want them while the rest continues to dry age.

[BigAsh]

I like it Dom and will be following this one!....When's the test dinner?!?

[mariogolbee]

If you think you could eat the whole slab in a month or so, you don't have to break it up, just cut eat steak from one end as you want them while the rest continues to dry age.
:hm I may have to try this...

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02631.jpg?t=1294841188

OK, at 96 hrs in.
So far I haven't had to change the drip pan as there is not even a drop of blood or juice of any sort on it.
Same thing for the paper towels I put in the bottom since the meat was a bit larger than the drip pan.
As I said earlier, I wasn't concerned about the RH being so low.
Since then, The RH has been in the 55 to 57 range.
I didn't notice this increase until after the meat was placed in the fridge,
but it may have been my first reading was before the hydro had a enough time in the fridge for an accurate reading.
Or it may be that the piece of meat had an effect on RH?
I really don't Know :confused:
The temp has remained in the 34 to 37 range.

[T.G]

I see shrinkage in the fat, and I think some shrinkage in the meat, along with color changes, so things are definitely happening.

The humidity spike could be due to the moisture coming out of the meat. You might not get any blood drippings, and this isn't necessarily an indicator of anything bad or done wrong. A fresh kill would drip quite a bit, something bought from a supermarket might not. This does not mean it's old, just that it was handled and processed differently. Besides age and moisture content, it seems logical that depending on the condition of the natural membrane found on the meat would have an effect on the amount of seepage.

:2

[jonumberone]

I see shrinkage in the fat, and I think some shrinkage in the meat, along with color changes, so things are definitely happening.

The humidity spike could be due to the moisture coming out of the meat. You might not get any blood drippings, and this isn't necessarily an indicator of anything bad or done wrong.



I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening :banger

[hscmit]

its already looking better

[mosesbotbol]

I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening :banger

As long as it's cold and your fridge is working, no worries. RH should come down, but did you know the RH before you started?

[jonumberone]

I threw a hydro in after Adam's posted scans said RH should be between 50 and 60%
after about 18 hrs give or take it was reading 32%
I put this on the pay no mind list and decided to go ahead and start this
Sat night I checked to see if I needed to change the pan and noticed th RH was in the 55 to 57% range.
It's held there since but I don't know when this RH was achieved.

[Chainsaw13]

Looking good there Dom. The times I've dry aged rib roasts they've looked like that after a few days, so I'd say you're on the right track. What time's dinner?

[BigAsh]

Looking good brother....I'm surprised by lack of blood/juice, not from experience, just expectation....

[rizzle]

Something is definitely happening.

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02635.jpg?t=1295106692

Ok so one week in.
The meat is a lot darker than it appears in the pic.
I had a temp dip down to 31 and the RH slipped to 46 one day.
I went and grabbed a pair of gloves and the meat wasn't frozen.
I think this is just part of the ebb and flow of using a home fridge.
Today we are back to 35 degrees and a RH of 56.
There is still not a drop of blood on the pans but it has been a week so I decided to change them.
I also placed the meat on a scale while I changed the pans.
16.4 lbs, two pounds of loss in one week is more than I was expecting.
I am kicking myself for not weighing before I started.
The 18.39lbs was the # posted on the Vacuum bag when I purchased it, and I am sure all the juice and blood in the bag was included in that #.
Just wished I had of thought of it before.

Here's a view of the other side

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02633.jpg?t=1295106692

[T.G]

Temp and resultant humidity fluctuations are typical for a home refrigerator. Unless they happen a lot or are very drastic in nature, I wouldn't worry about them.

I would keep the handling of the meat down to a minimum if possible.

It would have been slick to have placed a mechanical scale under the tub that holds the meat, tared it for the tub, pan, rack, etc - then placed the meat in the tub and just let it age that way in the refrigerator. No handling necessary to see what the water loss is, just open the door and read the scale.

[mosesbotbol]

Wow, 2 lb loss in a week, that is incredible. You should cut a steak and see how it is so far. Put a piece of plastic wrap on the cut end. You'll be amazed how fresh the cut side will stay with a pefect sealed edge!

[jonumberone]

I would keep the handling of the meat down to a minimum if possible.

It would have been slick to have placed a mechanical scale under the tub that holds the meat, tared it for the tub, pan, rack, etc - then placed the meat in the tub and just let it age that way in the refrigerator. No handling necessary to see what the water loss is, just open the door and read the scale.

I do try to keep the handling down to minimum, and if I do I always wear gloves.
I learned about the bacteria on your hands being transfered to meat the hard way when I was trying to make my own Corned Beef.
Took me 3 times before I realized what the problem was.

As for the scale I think it's a great Idea. Live and learn.

Wow, 2 lb loss in a week, that is incredible. You should cut a steak and see how it is so far. Put a piece of plastic wrap on the cut end. You'll be amazed how fresh the cut side will stay with a pefect sealed edge!

This may be something I attempt in the future, but for now I am content to let the whole piece age as one.
As for the weight loss, I am not that concerned because I am sure I dumped at least a pound of juice down the drain when I initially opened the bag, at least thats what i'm hoping.
Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?

[BigAsh]

Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...

[mosesbotbol]

Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?

Only change the piece of plastic when you make a new cut. You'll be amazed when using plastic on the cut edge how clean and fresh the meat will look.

The way I approach a whole sirloin strip is to age it one week or so and start cutting steaks as I want over the month. Cutting steaks is not going to jepordize the remaining strip.

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze? I am not sure how long vacu-sealed dry aged steaks last in the fridge, but I'd think it has to be at least 7 days.

Between a big meal, several steaks that sit in the fridge and the remainder in the freezer, you should be have you fill with NY Strips!

[T.G]

As for the scale I think it's a great Idea. Live and learn.

FWIW - It didn't occur to me to do that with a scale until I was actually writing that post earlier.

[hscmit]

ready for a steak

[jonumberone]

Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...

I have no idea what that is, but I appreciate the offer.



Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze?



I plan on breaking this rib roast down into steaks.
I am using this attempt as a primer for second one that will be aged longer and cooked whole for Easter dinner.

I planned on updating a new pic today, but the awful weather will keep me from running home on my blow.
I am amazed at how much the appearance of the meat changes from day to day.
New pic tomorrow. :tu

[landhoney]

New pic tomorrow. :tu

:tt It's tomorrow.

Need pics of you meat.

;):r

[BigAsh]

:tt It's tomorrow.

Need pics of you meat.

;):r

be VERY VERY careful of what you ask for.....just sayin'

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02638.jpg?t=1295531006

Seth you have no idea how temped I was ;)

OK, so 12 days in
I had my first doubting moment today
To me the meat appears to be shriveling away to nothing, I placed it on the scale and found the weight remains unchanged from day 7, providing much relief.
At this point my wife is ready to call it quits as the sight of it disgusts her.
I however, will soldier on.
The RH has dropped and held in the 43 to 48% range for the last 3 days.
Still no drips in the pan.
Also, there is absolutely no odor at all.

[replicant_argent]

If your wife thinks it is disgusting... More for you. :D

My wife doesn't enjoy steak at all, and would rather have a good burger. I am OK with that.
It looks as if you are maintaining your aging well, and you will be reaping the rewards of it in no time.

[Chainsaw13]

You have me wanting to do the same thing now Dom. I like the idea of buying the standing rib roast, then cutting into steaks after aging.

The last time I dry aged a rib roast, it was about a 4-5lber. By the time it was done, it wasn't much more than a large steak. Sure tasted good though.

[landhoney]

Seth you have no idea how temped I was ;)


:r

Well thanks for providing the real meat pic I was looking for.

Looking good Dom. :tu Can't wait to see the finale!

[BigAsh]

Looking dark and delicious Dom....(love alliteration)......I was going to ask about the smell....another surprise...

[yourchoice]

Great thread to follow...thanks for the regular updates Dom. I'm anxious to hear how everything turns out. :dr

[mosesbotbol]

At this point my wife is ready to call it quits as the sight of it disgusts her.
I however, will soldier on.

You'll see what happens when it comes time to trim it down. You'll have to cut off all dried meat until it looks like just raw fresh meat. From this go around, you can decide the next time the right balance of meat loss and dry aging time.

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02641.jpg?t=1295794419

Day 15
Today I noticed my first trace of an odor.
Smells like chop meat after it has been in the package for a few days.
Other than that, nothing new to report.
I may be ending this at 21 or 22 days instead of my intended 25.
Days 23 to 25 are shaping up to be pretty hectic, and I can't really let this meat go beyond that.
So I may trim it down when I have all the time I need on the weekend.

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02642.jpg?t=1296166985

Day 19
The odor has gotten stronger.
Surprisingly you don't smell it much when you open the fridge, however when you open the freezer it really kicks you in the nuts.
The plan was to break this down and eat it the night before vacation next week.
My wife put it in my head that if we get sick vacation will suck.
That combined with the increased smell led me to call this quits today and break it down.

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02643.jpg?t=1296170178

Before I started I checked the weight one last time.
It was still 16.4 lbs, unchanged since day 7.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02644.jpg?t=1296170277

When I was finished trimming it weighed in at 10.8 lbs
I definitely think I over trimmed after I got all the dried bits off I was trimming off all the sightly discolored parts.

Tonights dinner

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02645.jpg?t=1296170505

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02648.jpg?t=1296170505

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/DSC02649.jpg?t=1296170505

[MiamiE]

Holy **** that looks amazing!

[jonumberone]

In the end we really enjoyed the meal.
The steak was great.
I am kicking myself now for not holding out.
I was able to get a dozen steaks out of the remaining piece.
7 smaller ones for my wife and 5 thicker for me.

I will say now that I cut this one up letting the next one go longer will be a lot easier.
Thanks to everyone for the encouragement and advice :tu
And thanks to all who followed along :D

[GolfNut]

OK, now I want steak for dinner. None of that mamby pamby chicken that wifey wants! Geez that looks good. Thanks for the thread! :tu

[T.G]

Nice work Dom. :tu:tu

[hscmit]

glad it turned out good for you

[neoflex]

I will be checking to make sure you log back in tomorrow to see your still with us.:r

[hscmit]

I will be checking to make sure you log back in tomorrow to see your still with us.:r

:r:r

[Smokin Gator]

Dom... I gotta tell ya brother... I thought you were freakin' crazy when you started this. I know you did your research and all... but heck you can find anything on the net!!!

I stand corrected... it looks awesome!!!!

Thanks for the info and the great updates throughout!!!

[mosesbotbol]

Good job, the steaks look just as they should!

[swh127]

Wow those look amazing. Thanks for keeping up with the thread and the pictures.

[wayner123]

In the end we really enjoyed the meal.
The steak was great.
I am kicking myself now for not holding out.
I was able to get a dozen steaks out of the remaining piece.
7 smaller ones for my wife and 5 thicker for me.

I will say now that I cut this one up letting the next one go longer will be a lot easier.
Thanks to everyone for the encouragement and advice :tu
And thanks to all who followed along :D

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

[BigAsh]

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread :tu

[jonumberone]

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread :tu

Thanks guys :)

I did notice a taste difference.
I didn't achieve the Gamey undertones that I have tasted in some high end steakhouses, however I felt the steak flavor was much more pronounced.
The biggest difference I noticed was in texture.
The meat seemed more dense, that is the best way I can describe it.
It wasn't tough, just firmer or tighter.
I am looking forward to doing this again.
Now that my anxiety has been quelled, i would like to see what happens over longer periods.

Keith, if august happens, I will add this to the menu :tu

[BigAsh]

I guess the denseness comes from losing about 2 lbs. in pre-trim weight from where you started....Get practicing, August ain't that far!!:D :tu

[OLS]

I know you did your research and all... but heck you can find anything on the net!!!!!!This is classic Brent right here, I laughed so hard my boss came in to check on me.

[replicant_argent]

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell? ;):r

[wayner123]

Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell? ;):r

I have eaten some of those mail order steaks and eaten at those steakhouses. IMO, I can't tell THAT big of a difference. The big difference is Dom was doing this in his home fridge. The hundreds of steakhouses aren't. They also usually start with Prime.

[rizzle]

I'm glad you haven't died yet, Dom. :r

[mosesbotbol]

Yesterday I just bought a 11 lb NY Strip at Costco for $4.99 an lb. I plan to dry age. I washed the meat off and pat dry it. Covered and rubbed in kosher salt, let it sit about 10 minutes, washed the meat off again, pat dry and put on rack to dry age in fridge.

An hour ago today, I cut one end off to square the meat up, cooked the cut off meat and place cling wrap on the cut end to keep it fresh. Next week will be the first real meal from the strip.

I plan to cut from the steak once or twice a week until the meat is ready. At that point I will vacuum seal the steaks and store in the fridge until all are gone. I figure about 12 steaks from the strips in total. If a bunch of friends come by, the strip could be gone a lot sooner.

Anyone around who wants a NY Strip lunch & cigars in a couple of weeks, give me ring!

[Chainsaw13]

I didn't think you wanted to cover the meat with anything, to allow it to release it's moisture and basically dehydrate (amongst other changes it'll go through). Wouldn't the cling wrap hold moisture in and allow bacteria to grow?

[mosesbotbol]

I didn't think you wanted to cover the meat with anything, to allow it to release it's moisture and basically dehydrate (amongst other changes it'll go through). Wouldn't the cling wrap hold moisture in and allow bacteria to grow?

It's only on the cut end. Leaving the wrap the cut end keep the meat fresh, saving needless trimming each time I want a steak. The other 5 sides are bare.

[jmsremax]

Yesterday I just bought a 11 lb NY Strip at Costco for $4.99 an lb. I plan to dry age. I washed the meat off and pat dry it. Covered and rubbed in kosher salt, let it sit about 10 minutes, washed the meat off again, pat dry and put on rack to dry age in fridge.

An hour ago today, I cut one end off to square the meat up, cooked the cut off meat and place cling wrap on the cut end to keep it fresh. Next week will be the first real meal from the strip.

I plan to cut from the steak once or twice a week until the meat is ready. At that point I will vacuum seal the steaks and store in the fridge until all are gone. I figure about 12 steaks from the strips in total. If a bunch of friends come by, the strip could be gone a lot sooner.

Anyone around who wants a NY Strip lunch & cigars in a couple of weeks, give me ring!

This sounds awesome.

[yachties23]

Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.

[amsgpwarrior]

Nice, never attempted this nor will I ever try but pure kudos to you! Looks great, except for the onions part (like my meat plain with sea salt and cracked pepper), but to each his own, I ain't hatin!

I picked up 2 aged whole backstraps (tenderloins), Prime Grade, out of a cow from HEB in Temple last summer and cut it up and packaged it myself for $6 a pound! The pricing guy must have had a seizure or something when he was labeling the meat, cause I got away with murder. The steak was so tender I hardly had to use a knife, could almost cut it with a fork. I seared them on my iron skillet and finish them in the oven,......absolutely fasntastic! I never grill tenderloins, lose all the moisture out of them.

[mosesbotbol]

Picked up a 3" thick porterhouse on sale yesterday. I know the idea is to age full roasts but I thought I'd give it a shot. Not really afraid to lose to much of it, figured this would be a good experiment.

Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.

[yachties23]

Just wrap in a papertowel and change the towels until they stay clean daily. As soon as your steak has hint of dryness on the outside, cut it off and cook it. I'd imagine 4 days would be perfect. You'll end up with the best dog chew toy if you try to age a steak like a whole untrimmed roast.

Did 5 days... Trimmed off some of the outer edge and pan seared it, finished it in the oven. Absolutely friggin perfect. I cooked it to 130 degrees, took it out and covered it, let it stand for 10 mins and trimmed it up. There are subtle flavor differences between aged and non aged, but there are noticeable differences in texture. I'm normally not a fillet guy, usually save that part of the P-house for my girlfriend, but i wanted to try it out, and wow I must say that it was awesome. Its as if the connective tissues begin to break down even further giving you a steak you can cut with a butter knife.
I took a bunch of pictures but I'm too full and lazy to bother posting now, I'll put them up over the weekend.
I seriously suggest giving it a shot.

[jonumberone]

I decided to do this again. This time I used a special bag that gets vacuum sealed and forms a bond with the meat.
The Roast was a choice cut boneless ribeye from Costco and the starting weight was a touch over 17 lbs. 17.23 if I remember correct, but again, I forgot to write it down.
My initial plan was to age this for 35 days.
Unlike the first attempt posted in this thread, I made it the full 35 days, however on day 35 I wasn't feeling well so I added another 6 days and wound up cutting it up on day 41.

Day 1

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20160307_214101_zps83n9q7kc.jpg

Day 10

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20160316_125656_zpsyphay6cd.jpg

Day 17 - I decided the meat needed a friend so I added a 15.75lb bone in roast to the fridge.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20160323_150121_zpsseb0ugnj.jpg

Day 29 for the boneless day 12 for the bone in.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20160404_182042_zpsoyz8ffij.jpg

Day 35

http://i867.photobucket.com/albums/ab234/jonumberone/Food/IMG_20160410_114418_zpsmhtja2ua.jpg

[jonumberone]

Day 40 and day 23

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160415_144024_zpsugp58kbd.jpg

Time to trim this baby up. The weight before trimming was 15.8 lbs.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_122603_zpscz8ecoe0.jpg

BigAsh lending a hand

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_123943_zpsaretmppc.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_125004_zpsft6dmjgw.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_125008_zpsqnwzbvxc.jpg

[jonumberone]

The finished product with a trimmed up weight of 10 lbs even.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_130119_zpsegiculhz.jpg

After I trimmed it up I went ahead and cut it into steaks.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_130229_zpswtme3xga.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_130454_zps1pqv0txn.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_130615_zpsceqkzrtq.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_130742_zpsranuzef7.jpg

[jonumberone]

Cooked Sous vide @132° for 1.5 hours and finished off with the serzall.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_175124_zpsigncyote.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/FullSizeRender_zpsutp6ntk9.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_180041_zpsnmyku5xy.jpg

Mike eating some steak! :D

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_180047_zpsgqfq3b45.jpg

The steaks were out of this world. One of the guys said that the steaks were better than what we get at high end NYC steakhouses that we go to for our Christmas herf.
I was able to get 7 real nice sized steaks. 4 of them in the 20 - 22oz range and 3 in the 26 - 28 oz range.
Again, I wasn't able to detect any hint of game or funk kind of flavors that I was expecting.
Because of that, I'm thinking of taking the bone in roast to day 75.
When I told my wife that she gave me a look, so we'll have to see if I can get her on board.
Keith had one of the steaks, so maybe he will share his thoughts?

[stearns]

Man... that looks amazing. Nice looking meat Dom, I've had the 90 day dry aged steak at Carne Vino in Vegas a few times and it was out of this world, I need to get around to doing it myself some time. Thanks for the pictures :dr

[dijit]

Looks amazing! What temps was it dry aged at? I think this will be on my to do list this summer.

[T.G]

Nice.

Can you post a link for the dry aging vacuum bag system? I know we talked about this 2 weeks ago, but I forgot the brand already.

[pnoon]

Nice.

Can you post a link for the dry aging vacuum bag system? I know we talked about this 2 weeks ago, but I forgot the brand already.

http://drybagsteak.com/

[markem]

Mike eating some steak! :D

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160416_180047_zpsgqfq3b45.jpg


You are a bad man in the best possible way, Dom.

I'm so drooling over this. Going to have to check the settings on the fridge now and consider getting some of the bags that Peter uses for dry aging.

[pnoon]

You are a bad man in the best possible way, Dom.

I'm so drooling over this. Going to have to check the settings on the fridge now and consider getting some of the bags that Peter uses for dry aging.

Dom only recently pointed me toward that site. I have yet to take the plunge.

[T.G]

http://drybagsteak.com/

Thanks. Growing older sucks, that's the same one I posted in this thread 5 years ago but forgot all about.


Check this slick arrangement out: Steamykitchen tests the Drybag aging system (http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html)

[Porch Dweller]

That just looks amazingly tasty. I just ate lunch yet I'm :dr :dr :dr

[Tio Gato]

Nice Dom. Might have to try that. In my chef days I'd wet age for 30 to 60 days. Loved the result.

[jonumberone]

Thanks for the great comments, guys.

Looks amazing! What temps was it dry aged at? I think this will be on my to do list this summer.

I didn't go through the trouble of checking the temps this time around.
I just placed it on a rack and rotated it every 7 days.
I imagine wherever you have your kitchen fridge set at would be fine.

[jonumberone]

I took the bone in roast to day 60. Big difference from day 42 to day 60. A much more pronounced steak flavor, a firmer texture, and a hint of funk. The funk had an almost cheese like aroma and taste to it. It probably doesn't sound appetizing when I describe it, but trust me, it was awesome. The funk added a new layer of flavor that really took the meat over the top.
Another surprise was the firmer texture. It's a hard thing to wrap your head around. The texture is firmer, but the meat is more tender. It almost seems like it should be the other way around.
If I were to do this again, I don't think I would consider doing it for less than 60 days.

Out of the bag - Day 60

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160520_181349_zpsobvyzb0v.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160520_181355_zpsu9xbver7.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160520_193233_zpswgdtstfp.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160520_194816_zpsix798kku.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160521_181025_zpsnrzrh14d.jpg

[mosesbotbol]

^^ Those look great ^^

I have been using Koji rice to dry age beef with great results. Can do the same as a month of dry aging in 48 hours. Just grind the rice to a powder, coat meat, leave uncovered in fridge for 48 hours, rinse off rice and then pat dry/season meat.

A lot easier than waiting a month plus and doesn't dry out the meat.

I also saw some dry age boxes that go into a fridge the add regulate the humidity for proper dry aging.

[T.G]

^^ Those look great ^^

I have been using Koji rice to dry age beef with great results. Can do the same as a month of dry aging in 48 hours. Just grind the rice to a powder, coat meat, leave uncovered in fridge for 48 hours, rinse off rice and then pat dry/season meat.

A lot easier than waiting a month plus and doesn't dry out the meat.

I also saw some dry age boxes that go into a fridge the add regulate the humidity for proper dry aging.

That must be some magic rice, getting the enzymes that normally take weeks to break down the meat to do all of their work in 48 hours.

[mosesbotbol]

That must be some magic rice, getting the enzymes that normally take weeks to break down the meat to do all of their work in 48 hours.

Yes, magic rice with a price tag to match. I did a thick steak for a little longer than 48 hours and a small part became grey from curing. The meat has a nice fresh smell to it. This technique is good for individual steaks. Big hunk of meat could take longer. I've done it just on eye roasts and steaks.

[T.G]

Yes, magic rice with a price tag to match. I did a thick steak for a little longer than 48 hours and a small part became grey from curing. The meat has a nice fresh smell to it. This technique is good for individual steaks. Big hunk of meat could take longer. I've done it just on eye roasts and steaks.

Still, it's a totally different process. You're fermenting the meat, it's a bit different.

I'm glad you are getting good results though. Based on your recommendation, I'll give it a try. Is this the stuff you are using and just grinding it?

http://www.amazon.com/MIYAKO-Malted-making-Sweet-Pickles/dp/B004FH67ZQ

[mosesbotbol]

Still, it's a totally different process. You're fermenting the meat, it's a bit different.

I'm glad you are getting good results though. Based on your recommendation, I'll give it a try. Is this the stuff you are using and just grinding it?

http://www.amazon.com/MIYAKO-Malted-making-Sweet-Pickles/dp/B004FH67ZQ

This is a good guide with detail to the process: http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji

That looks similar to what I bought from amazon and was drop shipped from Japan.

[BigAsh]

I took the bone in roast to day 60. Big difference from day 42 to day 60. A much more pronounced steak flavor, a firmer texture, and a hint of funk. The funk had an almost cheese like aroma and taste to it. It probably doesn't sound appetizing when I describe it, but trust me, it was awesome. The funk added a new layer of flavor that really took the meat over the top.
Another surprise was the firmer texture. It's a hard thing to wrap your head around. The texture is firmer, but the meat is more tender. It almost seems like it should be the other way around.
If I were to do this again, I don't think I would consider doing it for less than 60 days.

Out of the bag - Day 60

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160520_181349_zpsobvyzb0v.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160520_193233_zpswgdtstfp.jpg


http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160521_181025_zpsnrzrh14d.jpg

Meh...


:D


I can attest to the fact that dem steaks were fan-farking-tastic! :noon

[dijit]

Great now I am damn starving all over again! Thanks a lot!

[jonumberone]

Moses, what cuts of steak have you tried this on?
I was planning to do it on a couple of 2 inch thick Porterhouses before I read in the link you posted to use thin cuts like Flank, or Skirt steak.
Would it work on a thicker cut? Or am I better off sticking to the recommendations in the article?

[nutcracker]

Dom - do you have to use their special bags, or would sous vide vacuum bags work?

[jonumberone]

Dom - do you have to use their special bags, or would sous vide vacuum bags work?

Traditional vacuum bags wont work, Neil. They won't allow the moisture to escape, so the meat won't dry out.
You can do this without using any bag at all, like my first attempt.

[mosesbotbol]

Moses, what cuts of steak have you tried this on?
I was planning to do it on a couple of 2 inch thick Porterhouses before I read in the link you posted to use thin cuts like Flank, or Skirt steak.
Would it work on a thicker cut? Or am I better off sticking to the recommendations in the article?

I have done it on 1.5" rib eyes, two 2-3 lb eye roasts, and am going to try on a 3-4 lb piece of short ribs I bought yesterday. In Framingham where I live; primal cuts and butchers are everywhere with all Brazilians that live here. Literally all my neighbors have smokers on their property.

[mosesbotbol]

Traditional vacuum bags wont work, Neil. They won't allow the moisture to escape, so the meat won't dry out.
You can do this without using any bag at all, like my first attempt.

I like to use a bag, you want moisture to escape, but not as fast as the fridge does on its own. I'll put meat on a plate with a paper towel under it, put meat/plate in a blown up plastic bag and either put some holes in the bag or leave the bag slightly open. The idea is control moisture. Dry aging rooms like David Burke uses are just cold with high humidity than a fridge. Home dry aging devices are just fancy boxes in a fridge that control humidity loss...

Normal fridge will dry out your meat before it gets a chance to dry age. You'll end up trimming away a lot more meat than they pros would. Your dog will disagree and say to keep it the way it is for his scraps.

[jonumberone]

Coated the both of the 2 inch thick Porterhouses with Koji rice this morning.
Planning on cooking them for them for Saturday dinner.

[mosesbotbol]

Coated the both of the 2 inch thick Porterhouses with Koji rice this morning.
Planning on cooking them for them for Saturday dinner.

How'd they come out?

I did the Koji on a 4 rib single cut short rib piece and another 2.5 lb eye roast. Both came out great. You'll notice that Koji and 30-60 day in fridge do come out different, but I think the Koji is worth the time difference and loss savings to the meat.

[jonumberone]

I cooked them up Saturday as planned, and I thought they were really delicious.
The rice definitely added a layer of flavor. The meat had a nuttiness to it.
For me, it didn't have any of the intensified beef flavors I get from dry aging and it also had a different texture and wasn't as tender.
I didn't get any of the miso type sweetness they spoke about in the article.
I had the steaks coated for 55hrs, rinsed off, then cooked sous vide @ 132° for 2hrs, and finished on a gas grill.
When I cut open the sous vide bag, the steaks smelled just like boiled rice. Thankfully they didn't taste that way.
In the end, I would definitely do it again. I don't think it would replace dry aging for me.

Started 9am Thursday

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160526_164247_zpsdgdrutc5.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160526_164207_zpsf6j07qm3.jpg

Finished 4pm Saturday

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160528_140853_zpsl3uxaext.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160528_140846_zpsb4naczam.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20160528_181049_zpslhjw3x4v.jpg

[mosesbotbol]

You cooked them up fabulously!

They look like they could've gone a little longer with the rice. You are right, they are not the same exact as real dry aging, but is what you get for the time put into it worth it? I think so. Also, you can do this to individual steaks where traditional dry aging is more difficult.

We are looking to buy a new fridge, so if that happens our current fridge will move the cellar and I'll look to buy a dry aging chamber for the fridge. That fridge will be full of beer and aging meat and sausage...

[Chainsaw13]

We are looking to buy a new fridge, so if that happens our current fridge will move the cellar and I'll look to buy a dry aging chamber for the fridge. That fridge will be full of beer and aging meat and sausage...

:tu

Look at the Aubers TH-210 controller. That's the one I use for my dry curing fridge. Controls both temp/humidity (with a ultrasonic humidifier in side the fridge).

[T.G]

I tried the Koji rice on a few NY strips (about 1" thick, 48 hour and 72 hour respectively) and a rack of BBRs (about 24 hours) over the weekend.

Different. Not bad. But, not even close to dry aging IMO. I did get the sweetness on the beef.

Not sure how much effect it had on the ribs, that rack seemed like it might be more tender and fell apart easier than the other rack cooked along side it in the pit barrel cooker, but I can't say if it tasted any different.

I was mistaken earlier about this being solely a fermentation process, it is an enzymatic process, but a much longer and different list of enzymes than than that found naturally in beef which is responsible for the changes in dry aging. Some of these different enzymes are responsible for the sweetness.

I think maybe in the right circumstances this process might be of use to me, but I hardly see it replacing dry aged.

[mosesbotbol]

:tu

Look at the Aubers TH-210 controller. That's the one I use for my dry curing fridge. Controls both temp/humidity (with a ultrasonic humidifier in side the fridge).

That's pretty cool. I am looking for a self contained box that goes into the fridge, so I can use the rest of the fridge as normal. I am not ready to convert the whole fridge (36" wide) into a meat locker. I am supposed to be cutting down on red meat!

[Chainsaw13]

Yea, I get ya. I'd love to use this fridge for more than hanging meat. 3 months into a proscuitto. Only ~15 more to go.

[jonumberone]

I just had the Koji rubbed leftovers as steak and eggs. It was terrible. Tasted just like boiled rice.
I am almost amazed at how stark the difference is from Saturday.

[stearns]

For the dry age bags, any idea of a maximum amount of time they can be kept in there? I've had a 90 day aged steak at a restaurant before that was amazing, but I didn't know if the bags had any limitations. I would like to have some steaks ready to be eaten the first week in August, I might toss them in during the coming week or two and let them sit if they will continue to improve

[mosesbotbol]

For the dry age bags, any idea of a maximum amount of time they can be kept in there? I've had a 90 day aged steak at a restaurant before that was amazing, but I didn't know if the bags had any limitations. I would like to have some steaks ready to be eaten the first week in August, I might toss them in during the coming week or two and let them sit if they will continue to improve

if you are going 90 days, you better have the right environment set up and a large cut of meat or you'll end up with expensive dog treats.

[jonumberone]

I don't think the bags have any limitations since the bags can also be used for charcuterie that requires months of aging.
I'm with Moses. I think any limitations are going to come from the size of the piece of meat.
My attempts were all in the 15 - 18 lb range. If I was going to try 90 days I'd want something in the 20 - 24lb range.

[jonumberone]

I just sealed up a 19lb bone in rib roast.
Hoping to make it to or past day 75 this time.

[mosesbotbol]

I just sealed up a 19lb bone in rib roast.
Hoping to make it to or past day 75 this time.

Taking pictures to chronicle?

[jonumberone]

Taking pictures to chronicle?

I'll post some finished pics.

[mosesbotbol]

I am making Spanish Chorizo this weekend with about 10 lbs of pork from a pig I had grown for me. Using all the scrap cuts and maybe another piece too. I hoping not to have to break up a roast for additional weight. Basement is in the 50's F, so should be fine to dry. Have one flat pancetta drying now and will hang two more soon.

[BigAsh]

I just sealed up a 19lb bone in rib roast.
Hoping to make it to or past day 75 this time.

March 10 is a Saturday, and a good 78 days from 12/23...and, I think I happen to be free that day....:D

[mosesbotbol]

March 10 is a Saturday, and a good 78 days from 12/23...and, I think I happen to be free that day....:D

Same here. :tu

[jonumberone]

March 10 is a Saturday, and a good 78 days from 12/23...and, I think I happen to be free that day....:D

Keith thought wrong... He's not available. :sl
The meat will make it to day 78. I plan to cut it up this weekend.

[jonumberone]

Made it to day 78.
I had to remove the ribs. They were just making it too hard to work when cleaning up the meat.
I would have liked to kept the bone in, but considering that I was going to have to french them, there wasn't a huge loss of edible meat.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_155321_zpsmu6zyfhu.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_164756_zpsyf1hbvew.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_193705_zpsxot7f8o5.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_193936_zpsxbsgegtp.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_194004_zps0fylychr.jpg

Cooked Sous vide and finished over lump charcoal and Mesquite wood on my Kamado grill.
With my initial bites I could taste a cheesy funk, in a good way. That funk was also in the 60 day that I did.
That flavor seemed to subside the more I ate. I'm not sure if that flavor was just on the edge, or if the smokey flavor from the charcoal just took it over.
All in all, of my attempts, this was my favorite. Real deep beefy flavors, a hint of funk, and the texture and tenderness were on point.

Someone asked me to sum up the steak; I said it was like having a high end NYC steakhouse steak in my basement. Not bad for $3.77 a lb.

Considering trying 120 days next.

[stearns]

That looks mouth watering. Remind me again, did you use the vac bag for this? Did you just store it in the fridge? Any air flow considerations or anything else for storage?

[jonumberone]

Yeah, Ben, I used the bag for this.
My other attempts I was rotating, monitoring temps, and so on.
This time I just put it in the bag, stuck it in the fridge and forgot about it.
I didn't notice any difference due to the lack of attention paid.

[AdamJoshua]

Oy!

[Porch Dweller]

:dr

[T.G]

Dom, which sealer are you using? I'm curious about their "VacMouse" adapter since I have one of the channel clamp sealers that is on their "good" list.

[markem]

Oh man! That's amazing, Dom. When I am rich and famous, I'm hiring you as personal chef and cigar smoker. You can pick which games to watch on TV as well.

[mosesbotbol]

This time I just put it in the bag, stuck it in the fridge and forgot about it.


Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I had a half a steer (grass fed from VT) aged 60 days before being cut and there was some funk to that as well. Next time I buy again, I may ask them to age longer. Between the grass fed and dry age, it was certainly different tasting.

[stearns]

Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I had a half a steer (grass fed from VT) aged 60 days before being cut and there was some funk to that as well. Next time I buy again, I may ask them to age longer. Between the grass fed and dry age, it was certainly different tasting.

Think he is talking about these bags, but Dom correct me if I'm wrong

http://drybagsteak.com/

[Chainsaw13]

I may have posted this already, but good article from Kenji @ SeriousEats about dry aging at home.

https://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

[jonumberone]

Dom, which sealer are you using? I'm curious about their "VacMouse" adapter since I have one of the channel clamp sealers that is on their "good" list.

I use a clamp style sealer for these.
The bag is too flimsy to push the paddles in on the stand up sealer I use or sous vide.

[jonumberone]

Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I use different things to sear off. Usually due to a number of factors. Time, weather, my mood, etc.... This time I chose to light the Kamado.

The meat touches the bag. The more contact with the bag the better according to the instructions.

Think he is talking about these bags, but Dom correct me if I'm wrong

Yup, those are them, Ben.

https://www.drybagsteak.com/

[BigAsh]

Keith thought wrong... He's not available. :sl
(What choo talkin 'bout Willis?!?)The meat will make it to day 78. I plan to cut it up this weekend.


http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_155321_zpsmu6zyfhu.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_164756_zpsyf1hbvew.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_193705_zpsxot7f8o5.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_193936_zpsxbsgegtp.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180310_194004_zps0fylychr.jpg

Real deep beefy flavors, a hint of funk, and the texture and tenderness were on point. :tu:tu

Someone asked me to sum up the steak; I said it was like having a high end NYC steakhouse steak in my basement. Not bad for $3.77 a lb.

Considering trying 120 days next.

Am I ever wrong?!?...I've been to several of Dom's "tests" and agree, this one was phenomenal....Someone asked me and I said it's like having a high-end steakhouse in my buddy's basement, where he does all the work AND we can smoke cigars!...Win/Win! ...Brings me back to the days when we'd hit a steakhouse after a long day in court....chasing martinis, steaks, cigars and skirts....not necesarily in that order...:D Another one for the books my friend!!

[Tio Gato]

Simply amazing Dom! Pretty sure I just broke the commandment that says "Though shall not lust.":dr:dr Beautiful, a great job!:tu

[mosesbotbol]

I started using dry age bags to dry age beef and they work fantastic. They stick the meat and do not require anything special age the meat once in the fridge. You can cut from one end to other and seal the cut end with plastic wrap. The meat can go 100 days in the bag.

Highly recommended.

https://dryagingbags.com

[jonumberone]

Been using those bags for a few years now.

trimmed up a 75 day rib roast a 2 weeks ago.
They have worked flawlessly for me so far.

[mosesbotbol]

Been using those bags for a few years now.

trimmed up a 75 day rib roast a 2 weeks ago.
They have worked flawlessly for me so far.

The bags are not cheap, but well worth it. We bought a prime NY Strip at Costco for around $85 and have been working off that when we want a steak. Starting on one end on 21 and no rush to eat the rest. I think it'll yield 13-15 steaks.

[AdamJoshua]

Looks like they are having a sale, 50% off the larger pack of bags.

[stearns]

Looks like they are having a sale, 50% off the larger pack of bags.

Good eye, I may pick a few up, never got around to trying these out

Do you guys use the regular or large sized bags? They don't seem that much different in size, I think I'll just be going for the regular ones, probably start with a 12 pack

10x20 in / 25x50cm
11.8x23.6 in / 30x60cm

The bags are not cheap, but well worth it. We bought a prime NY Strip at Costco for around $85 and have been working off that when we want a steak. Starting on one end on 21 and no rush to eat the rest. I think it'll yield 13-15 steaks.

Do you just cut off a steak or two then re-seal the bag? Any other tips?

[BigAsh]

Just bought a pack...(comes with unlimited US (NJ) based support :D)....been wanting to try this for a while as I've sampled the results!

[mosesbotbol]

Good eye, I may pick a few up, never got around to trying these out

Do you guys use the regular or large sized bags? They don't seem that much different in size, I think I'll just be going for the regular ones, probably start with a 12 pack

10x20 in / 25x50cm
11.8x23.6 in / 30x60cm



Do you just cut off a steak or two then re-seal the bag? Any other tips?

I bought the large and medium size bags. Haven't used a medium yet.

I cut from just one end and then stick a piece of plastic wrap on the cut end. After a week, bag is stuck to the meat. The fat side doesn't really stick well. So there is no need to reseal; just cover exposed piece, That could also be done a cut piece of a dry aging bag (which I'll do the next time).

[AdamJoshua]

Just bought a pack...(comes with unlimited US (NJ) based support :D)....been wanting to try this for a while as I've sampled the results!

Sorry support guy is on a ventilator :sl



too soon?

[jonumberone]

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

[stearns]

Just ordered a 12-pack of the large bags, once they get in I'll hit up the butcher and get some sort of big cut

[mosesbotbol]

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.

[stearns]

I see why the bad reviews were all about shipping time. Still in process by Lithuania Post

[mosesbotbol]

Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.

Actually I went back to Costco yesterday and bought two more prime briskets around 20 lb at $3.19 lb!

Cut 3.5 off the flat for tomorrow's Passover brisket and 4.5 lbs off the point end on the other into chunks for grinding later on. The one I cut from the point would've been too big for even the large size bag.

[Wharf Rat]

I received an ad today for a crowd funded dry ager on Kickstarter. Sorta a stainless humidor meant for meat. Actually, it’s only a matter of time before someone starts a thread on how they are lining their Primo Ager with cedar.

I’m not affiliated - just thought you might enjoy a peek.

https://www.indiegogo.com/projects/professionally-dry-age-your-own-meat-primo-ager?utm_content=campaigns_one_column4_cta&utm_source=sailthru&utm_medium=email&utm_campaign=bck-04252020perks&gs_variant=control#/

[mosesbotbol]

I received an ad today for a crowd funded dry ager on Kickstarter. Sorta a stainless humidor meant for meat. Actually, it’s only a matter of time before someone starts a thread on how they are lining their Primo Ager with cedar.

I’m not affiliated - just thought you might enjoy a peek.

https://www.indiegogo.com/projects/professionally-dry-age-your-own-meat-primo-ager?utm_content=campaigns_one_column4_cta&utm_source=sailthru&utm_medium=email&utm_campaign=bck-04252020perks&gs_variant=control#/


That's pretty neat, but looks on the small side if you are doing primal cuts.

Thanks for posting! I am following them.

[stearns]

Exactly 6 weeks later, looks like I may actually end up getting these things

Number: RS110882033LT
Package status: Pick up
Country: Lithuania -> United States
Destination:
2020-05-14 08:42, DENVER, CO 80207, Out for Delivery -> Your item is out for delivery on May 14, 2020 at 8:42 am in DENVER, CO 80207.
2020-05-14 08:31, DENVER, CO 80207, Arrived at Unit
2020-05-13 15:27, DENVER CO NETWORK DISTRIBUTION CENTER, Arrived at USPS Regional Destination Facility
2020-05-13 00:00, In Transit to Next Facility
2020-05-11 10:33, GRAND RAPIDS MI DISTRIBUTION CENTER ANNEX, Arrived at USPS Regional Facility
2020-04-21 16:45, ISC CHICAGO IL (USPS), Processed Through Facility
2020-04-04 23:37, Origin Post is Preparing Shipment
2020-04-04 23:37, LITHUANIA, VILNIUS PASTO PERVEZIMO CENTRAS, Processed Through Facility
2020-04-04 14:52, LITHUANIA, Acceptance
Origin:
2020-04-21 16:45, USORDA, The item arrived at the office of exchange of the destination country
2020-04-04 23:37, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item sent from the office of exchange of origin country to the destination country
2020-04-04 14:52, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item accepted from the sender

[jonumberone]

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

[stearns]

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

Yes please do :dr

[mosesbotbol]

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.

I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.

[mosesbotbol]

Exactly 6 weeks later, looks like I may actually end up getting these things

Number: RS110882033LT
Package status: Pick up
Country: Lithuania -> United States
Destination:

Why can't they have some in US to ship? Mine took forever as well. Luckily I bought enough of them!

[stearns]

Landed today, 6 weeks and a day. Ordered 12 of the large size, not sure what I'm going to start with but it will probably be soon :tu

[stearns]

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here (https://youtu.be/lue57DjItzE) about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it :dr

[mosesbotbol]

I'd wait at least two weeks before cutting your first steak and cut from the sealer side.

[stearns]

Cut off my first steaks last night, 42 days aged. After the trimming they were a little scrawny, but it was from the narrow end. Still really enjoyed it, left a little over 3LB in the fridge for 2 or 3 future dinners

[T.G]

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here (https://youtu.be/lue57DjItzE) about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it :dr

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.

[stearns]

I'm sure that would work really well. I ended up getting a good seal it just took a couple tries, next time will be easier but if I have any issues I'll keep that in mind

[jonumberone]

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

[mosesbotbol]

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

That is how it works for me too.

[T.G]

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

So putting the meat and the cryo meat juice in the bag, then partially freezing it before sealing, after sealing allowing it to thaw in the refrigerator won't work?

Just curious. I've thought about getting some of the bags, but I'd rather not deal with a meat juice mess.

[stearns]

I forgot about this for a while, cooked some up last night at about 10 weeks and it's getting close to over aged. I've still got a meal or two worth in the fridge so those will probably get eaten in the coming weeks, then might give a brisket a try

[mosesbotbol]

60 days is getting to the limit for me, for the cuts that I age. Whole NY Strips and Boneless rib roasts (both vacuum sealed from Costco).

[Chill Smoke]

I wanted to share my test with Dry age bags from dryagedbags.com (https://www.dryagedbags.com) The result was a great opening was the smell of nuts.

https://www.linkpicture.com/q/IMG_20201115_113605.jpg