The Wait is OVER - Dry Aging Beef

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Smoke68
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The Wait is OVER - Dry Aging Beef

Postby Smoke68 » Wed Nov 11, 2015 8:46 am

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.



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
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Smoke68
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Re: There's a long wait ahead - Dry Aging Beef

Postby Smoke68 » Mon Nov 23, 2015 3:21 pm

Day 8




Day 13


"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
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Re: There's a long wait ahead - Dry Aging Beef

Postby teul2 » Mon Nov 23, 2015 8:40 pm

So does the meat drain any? If so, does the liquid stay in the bag, or drain out?
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"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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Smoke68
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Re: There's a long wait ahead - Dry Aging Beef

Postby Smoke68 » Tue Nov 24, 2015 7:06 am


"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
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Re: There's a long wait ahead - Dry Aging Beef

Postby the tree » Tue Nov 24, 2015 7:28 am

How do you plan on cooking it? Im impressed with the broccoli.
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Re: There's a long wait ahead - Dry Aging Beef

Postby Smoke68 » Tue Nov 24, 2015 7:58 am


"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
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Re: There's a long wait ahead - Dry Aging Beef

Postby the tree » Tue Nov 24, 2015 8:11 am

Avoid drooling while lighting the fire.
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teul2
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Re: There's a long wait ahead - Dry Aging Beef

Postby teul2 » Tue Nov 24, 2015 1:58 pm

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
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Smoke68
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Re: There's a long wait ahead - Dry Aging Beef

Postby Smoke68 » Tue Nov 24, 2015 2:08 pm


"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
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Re: There's a long wait ahead - Dry Aging Beef

Postby donia » Tue Nov 24, 2015 7:46 pm

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...
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Re: There's a long wait ahead - Dry Aging Beef

Postby jdbuckshot » Wed Dec 16, 2015 8:55 am

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.
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Smoke68
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Re: There's a long wait ahead - Dry Aging Beef

Postby Smoke68 » Wed Dec 16, 2015 8:59 am


"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
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Smoke68
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Re: There's a long wait ahead - Dry Aging Beef

Postby Smoke68 » Wed Dec 16, 2015 9:01 am

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
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Re: There's a long wait ahead - Dry Aging Beef

Postby BAY KINGFISHER » Wed Dec 16, 2015 3:39 pm

Nice !!, Very Nice!!
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Re: There's a long wait ahead - Dry Aging Beef

Postby teul2 » Wed Dec 16, 2015 9:12 pm

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

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