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Old 12-30-2017, 10:30 AM   #141
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Default Re: Dry aging beef?

Quote:
Originally Posted by BigAsh View Post
March 10 is a Saturday, and a good 78 days from 12/23...and, I think I happen to be free that day....
Same here.
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Old 03-05-2018, 12:32 PM   #142
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Default Re: Dry aging beef?

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Originally Posted by BigAsh View Post
March 10 is a Saturday, and a good 78 days from 12/23...and, I think I happen to be free that day....
Keith thought wrong... He's not available.
The meat will make it to day 78. I plan to cut it up this weekend.
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Old 03-13-2018, 07:40 AM   #143
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Default Re: Dry aging beef?

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.











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.
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Old 03-13-2018, 07:44 AM   #144
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Default Re: Dry aging beef?

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?
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Old 03-13-2018, 07:57 AM   #145
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Default Re: Dry aging beef?

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.
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Old 03-13-2018, 08:15 AM   #146
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Default Re: Dry aging beef?

Oy!
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Old 03-13-2018, 08:20 AM   #147
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Default Re: Dry aging beef?

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Old 03-13-2018, 08:29 AM   #148
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Default Re: Dry aging beef?

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.
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Old 03-13-2018, 08:31 AM   #149
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Default Re: Dry aging beef?

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.
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Old 03-14-2018, 01:41 PM   #150
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Default Re: Dry aging beef?

Quote:
Originally Posted by jonumberone View Post
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.
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Old 03-14-2018, 01:53 PM   #151
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Default Re: Dry aging beef?

Quote:
Originally Posted by mosesbotbol View Post
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

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Old 03-14-2018, 02:11 PM   #152
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Default Re: Dry aging beef?

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

https://www.seriouseats.com/2013/03/...f-at-home.html
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Old 03-15-2018, 05:41 AM   #153
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Default Re: Dry aging beef?

Quote:
Originally Posted by T.G View Post
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.
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Old 03-15-2018, 05:45 AM   #154
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Default Re: Dry aging beef?

Quote:
Originally Posted by mosesbotbol View Post
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.

Quote:
Originally Posted by stearns View Post
Think he is talking about these bags, but Dom correct me if I'm wrong
Yup, those are them, Ben.

https://www.drybagsteak.com/
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Old 03-15-2018, 06:50 AM   #155
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Default Re: Dry aging beef?

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










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.
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... Another one for the books my friend!!
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Old 03-15-2018, 11:20 AM   #156
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Default Re: Dry aging beef?

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