Dry Aged Meat

Irrenhaus
Irrenhaus Posts: 1,098
in The Clubhouse
This will be my first try on this. I have a bone in Ribeye that will go for 30days.
The Briskets will go for 45 and 60 days to see if there is a difference.
Will update as we go.

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Cheers
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  • Mikey081057
    Mikey081057 Posts: 7,127
    edited October 2020
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  • audioluvr
    audioluvr Posts: 5,875
    I'm not sure what you're doing here. I thought dry aging was when you salted it, wrapped it in cheese cloth and hung it in the basement.
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  • txcoastal1
    txcoastal1 Posts: 13,499
    audioluvr wrote: »
    I'm not sure what you're doing here. I thought dry aging was when you salted it, wrapped it in cheese cloth and hung it in the basement.

    Kinda like smoking in a cube with pellets vs a pit and logs??
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  • pitdogg2
    pitdogg2 Posts: 26,931
    edited October 2020
    Mmmm .... a restaurant here in town does that, very delicious.

    Dry aging can also be a temperature controlled rot so to speak. Tenderized delicious meat is the outcome
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  • Irrenhaus
    Irrenhaus Posts: 1,098
    audioluvr wrote: »
    I'm not sure what you're doing here. I thought dry aging was when you salted it, wrapped it in cheese cloth and hung it in the basement.

    For this ones I am using an Umai bag. It is a breathable bag that only allows moisture out not in. This allow you to do this at home on your own freezer. Of course I don't want to do that since is my first run.

    Here are some videos. No Affiliation.

    https://www.youtube.com/watch?v=-3ftBTQlo0s

    https://umaidry.com/?gclid=CjwKCAjwlbr8BRA0EiwAnt4MTlGIOQu6nQ_Rp7QyrAdzjz1ZtRNO3-LTF47MCVa0dSPzvJbRYAaTXRoCQ0QQAvD_BwE


    Cheers

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  • txcoastal1
    txcoastal1 Posts: 13,499
    When I have cooked dry aged ribeyes...
    I prefer cast iron sear with oven finish <3
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  • pitdogg2
    pitdogg2 Posts: 26,931
    Man I'm hungry now!!
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  • audioluvr
    audioluvr Posts: 5,875
    So a modern version of salting, wrapping in cheese cloth and hanging in the basement. Cool!
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  • txcoastal1
    txcoastal1 Posts: 13,499
    Like a mini one of these...

    jp0yqdu0h7py.png
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  • Irrenhaus
    Irrenhaus Posts: 1,098
    audioluvr wrote: »
    So a modern version of salting, wrapping in cheese cloth and hanging in the basement. Cool!

    Check this one out.

    https://youtu.be/LFJAMTiUFo0

    Cheers
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  • txcoastal1
    txcoastal1 Posts: 13,499
    watching fat render and sizzle on the grill was heavenly
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  • nooshinjohn
    nooshinjohn Posts: 25,878
    edited October 2020
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  • pitdogg2
    pitdogg2 Posts: 26,931
    ken brydson wrote: »
    Dry aged meat, my new tinder profile...

    Don't forget to include "crusty" pal
    :*
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  • audioluvr
    audioluvr Posts: 5,875
    So I broke down and ordered a sampler pack of the Umaidry bags. One thing I'm curious about is why do they trim off the outside? Seems like a waste to me.
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    Harman Kardon T65C w/Grado Gold. (Don't laugh. It sounds great!)

    There is about a 5% genetic difference between apes and men …but that difference is the difference between throwing your own poo when you are annoyed …and Einstein, Shakespeare and Miss January. by Dr. Sardonicus
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  • invalid
    invalid Posts: 1,441
    The outside of the meat isn't good after aging it, that's part of the reason why it cost so much more.
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  • tonyb
    tonyb Posts: 33,065
    Just curious how you knew my wife's nickname for me. :)
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  • audioluvr
    audioluvr Posts: 5,875
    edited October 2020
    tonyb wrote: »
    Just curious how you knew my wife's nickname for me. :)

    That's terrible! Funny, but terrible!
    Gustard X26 Pro DAC
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    B&K M200 Sonata monoblocks refreshed and upgraded
    Polk SDA 1C's modded / 1000Va Dreadnaught
    Wireworld Silver Eclipse IC's and speaker cables
    Harman Kardon T65C w/Grado Gold. (Don't laugh. It sounds great!)

    There is about a 5% genetic difference between apes and men …but that difference is the difference between throwing your own poo when you are annoyed …and Einstein, Shakespeare and Miss January. by Dr. Sardonicus
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  • Irrenhaus
    Irrenhaus Posts: 1,098
    After almost 40 days the Bone-in Rib Eyes are out and prep for Thanksgiving. They turn out better than I expected.

    Before cleaning:
    z4i9zz1vc5xn.png

    sf8wqmflein3.png

    After cleaning and locked for cooking.

    c68pdym34rjl.png

    z8wv1fpyzipr.png

    Cheers



    HTAVR-Pioneer SC99XPA-DR3 Differential Reference AmpPolk R-700Rear- RT150Side- RT150Center-CSi5Sub-Rythmik audio F25Player- Panasonic DP-UB9000Projector- Optoma CinemaX P2Screen- Silver Ticket Products STR Series 6 120"Audio Room 2ch rig.Cary AE-3, Onkyo M-504, Marantz SA8005, Azur 851NWharfedale - Linton, SVS SB12-NSDMinis Forum PC (streamer) and Panamax MX5105Headphone rig;Schiit JOTUNHEIM and different headphones.Samsung 42" flat screen TV.
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  • westmassguy
    westmassguy Posts: 6,850
    Wow. Enjoy. Reminds me of Peter Luger's in NYC.
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  • joecoulson
    joecoulson Posts: 4,943
    I am betting you have knocked it out of the park with those. Well done.
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  • Jimbo18
    Jimbo18 Posts: 2,348
    Guga, from Guga Foods on YouTube, does tons of dry aging experiments. Check out his channel (no affil, I just like his stuff, he also has a sous vide channel).

    https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw
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  • BlueFox
    BlueFox Posts: 15,251
    Looks like there is a little meat with all the fat.
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  • txcoastal1
    txcoastal1 Posts: 13,499
    Fat is flavor
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    erat interfectorem cesar et **** dictatorem dicere a
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  • EndersShadow
    EndersShadow Posts: 17,687
    "Dry aged meat"....

    How dare you speak of @lightman1 in such a matter.....

    He's "ROTTEN AGED MEAT"!!!
    "....not everything that can be counted counts, and not everything that counts can be counted." William Bruce Cameron, Informal Sociology: A Casual Introduction to Sociological Thinking (1963)
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  • Irrenhaus
    Irrenhaus Posts: 1,098
    Jimbo18 wrote: »
    Guga, from Guga Foods on YouTube, does tons of dry aging experiments. Check out his channel (no affil, I just like his stuff, he also has a sous vide channel).

    https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw

    Yes I do like there videos. I also do sous vide. Some nice chops.

    8rgqmcg70i42.jpg
    juc5s895rdvq.jpg
    n2fqz3rymymp.jpg
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  • Irrenhaus
    Irrenhaus Posts: 1,098
    Well the brisket did not came out that great. Too much fat. Next time will look for a leaner one. Will make some brisket and cabbage soup tomorrow. Now the meat feels super tender and the fat starts to melt just touching it.

    huw1odvznq0x.jpg
    6ny70rlawz0h.jpg
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  • audioluvr
    audioluvr Posts: 5,875
    I did some NY strips and ribeyes for 14 days. All I can say is yuk! No one in the house liked them either and they were not tender at all. Now I know why vultures have no taste buds.
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    Harman Kardon T65C w/Grado Gold. (Don't laugh. It sounds great!)

    There is about a 5% genetic difference between apes and men …but that difference is the difference between throwing your own poo when you are annoyed …and Einstein, Shakespeare and Miss January. by Dr. Sardonicus
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  • invalid
    invalid Posts: 1,441
    audioluvr wrote: »
    I did some NY strips and ribeyes for 14 days. All I can say is yuk! No one in the house liked them either and they were not tender at all. Now I know why vultures have no taste buds.

    You must have done something wrong then, aged beef is really tender.
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  • audioluvr
    audioluvr Posts: 5,875
    invalid wrote: »
    You must have done something wrong then, aged beef is really tender.

    Is that even possible? I followed the instructions implicitly.
    Gustard X26 Pro DAC
    Belles 21A Pre Upgraded with Mundorf Supremes
    B&K M200 Sonata monoblocks refreshed and upgraded
    Polk SDA 1C's modded / 1000Va Dreadnaught
    Wireworld Silver Eclipse IC's and speaker cables
    Harman Kardon T65C w/Grado Gold. (Don't laugh. It sounds great!)

    There is about a 5% genetic difference between apes and men …but that difference is the difference between throwing your own poo when you are annoyed …and Einstein, Shakespeare and Miss January. by Dr. Sardonicus
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