The Wait is OVER - Dry Aging Beef
The Wait is OVER - Dry Aging Beef
There was a thread on MMT last week about a guy who dry aged his own beef using UMAi steak bags. So apparently these bags are way different than your typical vacuum seal bags. They are actually membranes that allow air and moisture to escape while at the same time protecting meat from bacterial growth. This allows the average joe to dry age in his refrigerator 20+ days without risking contamination.
I bought a pack of 3 bags from http://www.drybagsteak.com for around $20. Last night, I stopped by the grocery store and picked up my ribeye roast. It weighed in around 18 lbs at $11.80/lb. That's an expensive one, USDA Prime. I would've gotten USDA Choice ($10/lb) but they only had half roasts. All you do is drain them of liquid, place in the membrane bag, and seal using a vacuum sealer. It says in the instructions that horizontal food saver units work the best, which is what I happen to already have.
I've got this one scheduled to cut for my family's Christmas dinner, aged at 39 days. I'm starting another one next week for my wife's family gathering. Hopefully I don't kill everyone from food poisoning. This stuff is supposedly the cat's meow! There is also the issue of self control, not slicing this thing up for a football Saturday.
I'll update with pics as the aging proceeds.
I bought a pack of 3 bags from http://www.drybagsteak.com for around $20. Last night, I stopped by the grocery store and picked up my ribeye roast. It weighed in around 18 lbs at $11.80/lb. That's an expensive one, USDA Prime. I would've gotten USDA Choice ($10/lb) but they only had half roasts. All you do is drain them of liquid, place in the membrane bag, and seal using a vacuum sealer. It says in the instructions that horizontal food saver units work the best, which is what I happen to already have.
I've got this one scheduled to cut for my family's Christmas dinner, aged at 39 days. I'm starting another one next week for my wife's family gathering. Hopefully I don't kill everyone from food poisoning. This stuff is supposedly the cat's meow! There is also the issue of self control, not slicing this thing up for a football Saturday.
I'll update with pics as the aging proceeds.
Last edited by Smoke68 on Mon Dec 21, 2015 10:10 am, edited 1 time in total.
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
Re: There's a long wait ahead - Dry Aging Beef
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
Re: There's a long wait ahead - Dry Aging Beef
So does the meat drain any? If so, does the liquid stay in the bag, or drain out?
Looking for 2 duck calls from Dominic Serio of Greenwood (ones for Novacaine)
"Most Chesapeakes, unless in agreement that it is his idea, will continually question the validity of what he is being asked to do" - Butch Goodwin
"Most Chesapeakes, unless in agreement that it is his idea, will continually question the validity of what he is being asked to do" - Butch Goodwin
Re: There's a long wait ahead - Dry Aging Beef
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
Re: There's a long wait ahead - Dry Aging Beef
How do you plan on cooking it? Im impressed with the broccoli.
Re: There's a long wait ahead - Dry Aging Beef
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
Re: There's a long wait ahead - Dry Aging Beef
Avoid drooling while lighting the fire.
Re: There's a long wait ahead - Dry Aging Beef
Looking for 2 duck calls from Dominic Serio of Greenwood (ones for Novacaine)
"Most Chesapeakes, unless in agreement that it is his idea, will continually question the validity of what he is being asked to do" - Butch Goodwin
"Most Chesapeakes, unless in agreement that it is his idea, will continually question the validity of what he is being asked to do" - Butch Goodwin
Re: There's a long wait ahead - Dry Aging Beef
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
Re: There's a long wait ahead - Dry Aging Beef
y'all won't need a knife in the place setting, but i understand the etiquette of it and such...
Experience is a freakin' awesome teacher...
- jdbuckshot
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Re: There's a long wait ahead - Dry Aging Beef
Where did you find a Prime Ribeye in Jackson area??
it really does make a difference in the flavor - basically its reduces the moisture and increase the natural flavor.
it really does make a difference in the flavor - basically its reduces the moisture and increase the natural flavor.
"The rich ..... who are content to buy what they have not the desire to get by their own exertions, These are the real enemies of Game."
Re: There's a long wait ahead - Dry Aging Beef
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
Re: There's a long wait ahead - Dry Aging Beef
I'm cooking it this Saturday. I'll try to give a photo update during the process.
"Well we don't rent pigs and I figure it's better to say it right out front because a man that does like to rent pigs is... he's hard to stop" -Augustus McRae
- BAY KINGFISHER
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Re: There's a long wait ahead - Dry Aging Beef
Nice !!, Very Nice!!
HRCH Mr. Buck's Delta Do "Dee" MH
Re: There's a long wait ahead - Dry Aging Beef
Looking for 2 duck calls from Dominic Serio of Greenwood (ones for Novacaine)
"Most Chesapeakes, unless in agreement that it is his idea, will continually question the validity of what he is being asked to do" - Butch Goodwin
"Most Chesapeakes, unless in agreement that it is his idea, will continually question the validity of what he is being asked to do" - Butch Goodwin
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