Re: Dry aging beef?
 

Man... that looks amazing. Nice looking meat Dom, I've had the 90 day dry aged steak at Carne Vino in Vegas a few times and it was out of this world, I need to get around to doing it myself some time. Thanks for the pictures :dr

Re: Dry aging beef?
 

Looks amazing! What temps was it dry aged at? I think this will be on my to do list this summer.

Re: Dry aging beef?
 

Nice.

Can you post a link for the dry aging vacuum bag system? I know we talked about this 2 weeks ago, but I forgot the brand already.

Re: Dry aging beef?
 

Re: Dry aging beef?
 

You are a bad man in the best possible way, Dom.

I'm so drooling over this. Going to have to check the settings on the fridge now and consider getting some of the bags that Peter uses for dry aging.

Re: Dry aging beef?
 

Dom only recently pointed me toward that site. I have yet to take the plunge.

Re: Dry aging beef?
 

Thanks. Growing older sucks, that's the same one I posted in this thread 5 years ago but forgot all about.

Re: Dry aging beef?
 

That just looks amazingly tasty. I just ate lunch yet I'm :dr :dr :dr

Re: Dry aging beef?
 

Nice Dom. Might have to try that. In my chef days I'd wet age for 30 to 60 days. Loved the result.

Re: Dry aging beef?
 

Thanks for the great comments, guys.

I didn't go through the trouble of checking the temps this time around.
I just placed it on a rack and rotated it every 7 days.
I imagine wherever you have your kitchen fridge set at would be fine.

Re: Dry aging beef?
 

I took the bone in roast to day 60. Big difference from day 42 to day 60. A much more pronounced steak flavor, a firmer texture, and a hint of funk. The funk had an almost cheese like aroma and taste to it. It probably doesn't sound appetizing when I describe it, but trust me, it was awesome. The funk added a new layer of flavor that really took the meat over the top.
Another surprise was the firmer texture. It's a hard thing to wrap your head around. The texture is firmer, but the meat is more tender. It almost seems like it should be the other way around.
If I were to do this again, I don't think I would consider doing it for less than 60 days.

Out of the bag - Day 60

http://i867.photobucket.com/albums/a...psobvyzb0v.jpg

http://i867.photobucket.com/albums/a...psu9xbver7.jpg

http://i867.photobucket.com/albums/a...pswgdtstfp.jpg

http://i867.photobucket.com/albums/a...psix798kku.jpg

http://i867.photobucket.com/albums/a...psnrzrh14d.jpg

Re: Dry aging beef?
 

^^ Those look great ^^

I have been using Koji rice to dry age beef with great results. Can do the same as a month of dry aging in 48 hours. Just grind the rice to a powder, coat meat, leave uncovered in fridge for 48 hours, rinse off rice and then pat dry/season meat.

A lot easier than waiting a month plus and doesn't dry out the meat.

I also saw some dry age boxes that go into a fridge the add regulate the humidity for proper dry aging.

Re: Dry aging beef?
 

That must be some magic rice, getting the enzymes that normally take weeks to break down the meat to do all of their work in 48 hours.

Re: Dry aging beef?
 

Yes, magic rice with a price tag to match. I did a thick steak for a little longer than 48 hours and a small part became grey from curing. The meat has a nice fresh smell to it. This technique is good for individual steaks. Big hunk of meat could take longer. I've done it just on eye roasts and steaks.

Re: Dry aging beef?
 

Still, it's a totally different process. You're fermenting the meat, it's a bit different.

I'm glad you are getting good results though. Based on your recommendation, I'll give it a try. Is this the stuff you are using and just grinding it?

http://www.amazon.com/MIYAKO-Malted-.../dp/B004FH67ZQ

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This is a good guide with detail to the process: http://www.bonappetit.com/test-kitch...-shortcut-koji

That looks similar to what I bought from amazon and was drop shipped from Japan.

Re: Dry aging beef?
 

Meh...


:D


I can attest to the fact that dem steaks were fan-farking-tastic! :noon

Re: Dry aging beef?
 

Great now I am damn starving all over again! Thanks a lot!

Re: Dry aging beef?
 

Moses, what cuts of steak have you tried this on?
I was planning to do it on a couple of 2 inch thick Porterhouses before I read in the link you posted to use thin cuts like Flank, or Skirt steak.
Would it work on a thicker cut? Or am I better off sticking to the recommendations in the article?

Re: Dry aging beef?
 

Dom - do you have to use their special bags, or would sous vide vacuum bags work?

Re: Dry aging beef?
 

Traditional vacuum bags wont work, Neil. They won't allow the moisture to escape, so the meat won't dry out.
You can do this without using any bag at all, like my first attempt.

Re: Dry aging beef?
 

I have done it on 1.5" rib eyes, two 2-3 lb eye roasts, and am going to try on a 3-4 lb piece of short ribs I bought yesterday. In Framingham where I live; primal cuts and butchers are everywhere with all Brazilians that live here. Literally all my neighbors have smokers on their property.

Re: Dry aging beef?
 

I like to use a bag, you want moisture to escape, but not as fast as the fridge does on its own. I'll put meat on a plate with a paper towel under it, put meat/plate in a blown up plastic bag and either put some holes in the bag or leave the bag slightly open. The idea is control moisture. Dry aging rooms like David Burke uses are just cold with high humidity than a fridge. Home dry aging devices are just fancy boxes in a fridge that control humidity loss...

Normal fridge will dry out your meat before it gets a chance to dry age. You'll end up trimming away a lot more meat than they pros would. Your dog will disagree and say to keep it the way it is for his scraps.

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Coated the both of the 2 inch thick Porterhouses with Koji rice this morning.
Planning on cooking them for them for Saturday dinner.

Re: Dry aging beef?
 

How'd they come out?

I did the Koji on a 4 rib single cut short rib piece and another 2.5 lb eye roast. Both came out great. You'll notice that Koji and 30-60 day in fridge do come out different, but I think the Koji is worth the time difference and loss savings to the meat.

Re: Dry aging beef?
 

I cooked them up Saturday as planned, and I thought they were really delicious.
The rice definitely added a layer of flavor. The meat had a nuttiness to it.
For me, it didn't have any of the intensified beef flavors I get from dry aging and it also had a different texture and wasn't as tender.
I didn't get any of the miso type sweetness they spoke about in the article.
I had the steaks coated for 55hrs, rinsed off, then cooked sous vide @ 132° for 2hrs, and finished on a gas grill.
When I cut open the sous vide bag, the steaks smelled just like boiled rice. Thankfully they didn't taste that way.
In the end, I would definitely do it again. I don't think it would replace dry aging for me.

Started 9am Thursday

http://i867.photobucket.com/albums/a...psdgdrutc5.jpg

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Finished 4pm Saturday

http://i867.photobucket.com/albums/a...psl3uxaext.jpg

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Re: Dry aging beef?
 

You cooked them up fabulously!

They look like they could've gone a little longer with the rice. You are right, they are not the same exact as real dry aging, but is what you get for the time put into it worth it? I think so. Also, you can do this to individual steaks where traditional dry aging is more difficult.

We are looking to buy a new fridge, so if that happens our current fridge will move the cellar and I'll look to buy a dry aging chamber for the fridge. That fridge will be full of beer and aging meat and sausage...

Re: Dry aging beef?
 

:tu

Look at the Aubers TH-210 controller. That's the one I use for my dry curing fridge. Controls both temp/humidity (with a ultrasonic humidifier in side the fridge).

Re: Dry aging beef?
 

I tried the Koji rice on a few NY strips (about 1" thick, 48 hour and 72 hour respectively) and a rack of BBRs (about 24 hours) over the weekend.

Different. Not bad. But, not even close to dry aging IMO. I did get the sweetness on the beef.

Not sure how much effect it had on the ribs, that rack seemed like it might be more tender and fell apart easier than the other rack cooked along side it in the pit barrel cooker, but I can't say if it tasted any different.

I was mistaken earlier about this being solely a fermentation process, it is an enzymatic process, but a much longer and different list of enzymes than than that found naturally in beef which is responsible for the changes in dry aging. Some of these different enzymes are responsible for the sweetness.

I think maybe in the right circumstances this process might be of use to me, but I hardly see it replacing dry aged.

Re: Dry aging beef?
 

That's pretty cool. I am looking for a self contained box that goes into the fridge, so I can use the rest of the fridge as normal. I am not ready to convert the whole fridge (36" wide) into a meat locker. I am supposed to be cutting down on red meat!

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Yea, I get ya. I'd love to use this fridge for more than hanging meat. 3 months into a proscuitto. Only ~15 more to go.

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I just had the Koji rubbed leftovers as steak and eggs. It was terrible. Tasted just like boiled rice.
I am almost amazed at how stark the difference is from Saturday.

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For the dry age bags, any idea of a maximum amount of time they can be kept in there? I've had a 90 day aged steak at a restaurant before that was amazing, but I didn't know if the bags had any limitations. I would like to have some steaks ready to be eaten the first week in August, I might toss them in during the coming week or two and let them sit if they will continue to improve

Re: Dry aging beef?
 

if you are going 90 days, you better have the right environment set up and a large cut of meat or you'll end up with expensive dog treats.

Re: Dry aging beef?
 

I don't think the bags have any limitations since the bags can also be used for charcuterie that requires months of aging.
I'm with Moses. I think any limitations are going to come from the size of the piece of meat.
My attempts were all in the 15 - 18 lb range. If I was going to try 90 days I'd want something in the 20 - 24lb range.

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I just sealed up a 19lb bone in rib roast.
Hoping to make it to or past day 75 this time.

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Taking pictures to chronicle?

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I'll post some finished pics.

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I am making Spanish Chorizo this weekend with about 10 lbs of pork from a pig I had grown for me. Using all the scrap cuts and maybe another piece too. I hoping not to have to break up a roast for additional weight. Basement is in the 50's F, so should be fine to dry. Have one flat pancetta drying now and will hang two more soon.

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March 10 is a Saturday, and a good 78 days from 12/23...and, I think I happen to be free that day....:D

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Same here. :tu

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Keith thought wrong... He's not available. :sl
The meat will make it to day 78. I plan to cut it up this weekend.

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.

http://i867.photobucket.com/albums/a...psmu6zyfhu.jpg

http://i867.photobucket.com/albums/a...psyf1hbvew.jpg

http://i867.photobucket.com/albums/a...psxot7f8o5.jpg

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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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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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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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Oy!

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:dr

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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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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.

Re: Dry aging beef?
 

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.