Dry Aged Meat... Who Here Does It?? (Official Dry Age Conversation Thread)

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Originally Posted by def90

There was an article on Steve Rinellas website meater.com about aging wild game. You can achieve a similar result via wet aging as well. Basically vacume seal a cut of meat and let it sit in yorur refridgerator for anywhere from 3-4 weeks. With wet aging you don’t lose the rind or crust of meat that you do with dry aging.

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I've done that with a few steaks , results were good. One of the goals in the new place was to set up a dry aging / curing room. With these bags i can do away with some of the other items once needed to do so.

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Originally Posted by JohnnyEgo

If you want to try Sous Vide on the cheap, you can fill a cooler full of hot water at about 155? and let the meat sit in it for a couple hours. The cooler only drops a few degrees per hour, so your steak and the water will reach about the desired temperature at the desired time. Learned it from my 'Food Lab' cookbook by J Kenji Lopez Alt. Worked well enough for me to realize I was ambivalent about sous vide.

I haven't done the reverse sear yet, but it is something I intend to try tomorrow. Going to make a pepper-crusted tri-tip. Will let it sit for a few hours in the oven at low, and then hit it on a CI pan heated as hot as my electric burners will take it.

Edit: Damned board code keeps converting my alt-code degree symbol to a question mark.

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That can work but it's not ideal. The volume and density of the meat you use can affect that and it's tricky to get it perfect w/o lots of practice which is akin to grilling since it takes trial and error and even then you'll have random cooks go bad. Just like anything there's degrees of "working" and you have more variables with that method. For well under $100 you can get a device that keeps the temp exactly where you set it and circulates the water for proven and consistent cooks exactly how you want them every time. That's kind of the point of the Sous Vide method so a device to make it perfect the first time and every time is what makes it shine. Add something like WiFi to enable remote delayed cooks and you open a whole new world of possibility.

There's a sous vide thread though so this is a great conversation to happen there so we don't end up with fractured topics scattered across four different threads. Let's try to keep this one on the topic of meat aging and we can discuss the next step (smoking, sous vide, etc.) in one of the other threads.

Quote:

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Originally Posted by def90

There was an article on Steve Rinellas website meater.com about aging wild game. You can achieve a similar result via wet aging as well. Basically vacume seal a cut of meat and let it sit in yorur refridgerator for anywhere from 3-4 weeks. With wet aging you don’t lose the rind or crust of meat that you do with dry aging.

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I've read similar but the majority of the stuff I've seen says that dry aging is superior and imparts more of a beefy flavor and the and result is also more tender due to more enzymes and such. I think I also saw that it's also more likely that you end up with bad bacterial growth (mold, etc.) with the wet aging method. Maybe if you're doing individual steaks where loss is more noticeable that's a preferred method but with massive hunks like this prime rib roast a little loss isn't as noticeable? Personally, if I eat a whole prime rib steak I'm miserable for hours afterwards. If I get the option to choose for less food but it tastes even better that's a fair trade for me. I dunno but if these bags work the way they claim it will be so simple that it will be my preferred method moving forward for simple ease of use.

Read some articles for 3 day dry aging, using a brushed on coating of fish sauce, with supposidly pretty decent results. Haven't tried yet but probably will one day.

I have a dedicated fridge with a temp controller for dry aging with 3 2x12x12 salt blocks in it to buffer humidity and temp. The 4.77 a lb rib roast at Kings is very wet the first couple days to a week play hell with keeping humidity where it needs to be

https://farm5.staticflickr.com/4834/...b5eb9326_k.jpgB09EC757-F0AA-4386-9456-0BB662AB588E by Drew White, on Flickr
https://farm8.staticflickr.com/7850/...5be70069_k.jpg4DC331D8-B8B6-4816-83A1-73A3EA21ABA6 by Drew White, on Flickr
40 days dry aged and then trimmed up. Nothing but nicely aged meat beneath the dried outside.
Forgot to measure and weigh before hand, but in the end trimmed 3 bone roast came out to 5.5 pounds.
It is on the smoker now.

I’ve done the fridge with a towel and rotate every few days. It was excellent, but my preference is to buy a side of beef and have the locker hang it.