Re: Dry aging beef?
 

Think he is talking about these bags, but Dom correct me if I'm wrong

Re: Dry aging beef?
 

I may have posted this already, but good article from Kenji @ SeriousEats about dry aging at home.

https://www.seriouseats.com/2013/03/...f-at-home.html

Re: Dry aging beef?
 

I use a clamp style sealer for these.
The bag is too flimsy to push the paddles in on the stand up sealer I use or sous vide.

Re: Dry aging beef?
 

I use different things to sear off. Usually due to a number of factors. Time, weather, my mood, etc.... This time I chose to light the Kamado.

The meat touches the bag. The more contact with the bag the better according to the instructions.

Yup, those are them, Ben.

https://www.drybagsteak.com/

Re: Dry aging beef?
 

Am I ever wrong?!?...I've been to several of Dom's "tests" and agree, this one was phenomenal....Someone asked me and I said it's like having a high-end steakhouse in my buddy's basement, where he does all the work AND we can smoke cigars!...Win/Win! ...Brings me back to the days when we'd hit a steakhouse after a long day in court....chasing martinis, steaks, cigars and skirts....not necesarily in that order...:D Another one for the books my friend!!

Re: Dry aging beef?
 

Simply amazing Dom! Pretty sure I just broke the commandment that says "Though shall not lust.":dr:dr Beautiful, a great job!:tu

Re: Dry aging beef?
 

I started using dry age bags to dry age beef and they work fantastic. They stick the meat and do not require anything special age the meat once in the fridge. You can cut from one end to other and seal the cut end with plastic wrap. The meat can go 100 days in the bag.

Highly recommended.

https://dryagingbags.com

Re: Dry aging beef?
 

Been using those bags for a few years now.

trimmed up a 75 day rib roast a 2 weeks ago.
They have worked flawlessly for me so far.

Re: Dry aging beef?
 

The bags are not cheap, but well worth it. We bought a prime NY Strip at Costco for around $85 and have been working off that when we want a steak. Starting on one end on 21 and no rush to eat the rest. I think it'll yield 13-15 steaks.

Re: Dry aging beef?
 

Looks like they are having a sale, 50% off the larger pack of bags.

Re: Dry aging beef?
 

Good eye, I may pick a few up, never got around to trying these out

Do you guys use the regular or large sized bags? They don't seem that much different in size, I think I'll just be going for the regular ones, probably start with a 12 pack

10x20 in / 25x50cm
11.8x23.6 in / 30x60cm

Do you just cut off a steak or two then re-seal the bag? Any other tips?

Re: Dry aging beef?
 

Just bought a pack...(comes with unlimited US (NJ) based support :D)....been wanting to try this for a while as I've sampled the results!

Re: Dry aging beef?
 

I bought the large and medium size bags. Haven't used a medium yet.

I cut from just one end and then stick a piece of plastic wrap on the cut end. After a week, bag is stuck to the meat. The fat side doesn't really stick well. So there is no need to reseal; just cover exposed piece, That could also be done a cut piece of a dry aging bag (which I'll do the next time).

Re: Dry aging beef?
 

Sorry support guy is on a ventilator :sl



too soon?

Re: Dry aging beef?
 

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

Re: Dry aging beef?
 

Just ordered a 12-pack of the large bags, once they get in I'll hit up the butcher and get some sort of big cut

Re: Dry aging beef?
 

Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.

Re: Dry aging beef?
 

I see why the bad reviews were all about shipping time. Still in process by Lithuania Post

Re: Dry aging beef?
 

Actually I went back to Costco yesterday and bought two more prime briskets around 20 lb at $3.19 lb!

Cut 3.5 off the flat for tomorrow's Passover brisket and 4.5 lbs off the point end on the other into chunks for grinding later on. The one I cut from the point would've been too big for even the large size bag.

Re: Dry aging beef?
 

I received an ad today for a crowd funded dry ager on Kickstarter. Sorta a stainless humidor meant for meat. Actually, it’s only a matter of time before someone starts a thread on how they are lining their Primo Ager with cedar.

I’m not affiliated - just thought you might enjoy a peek.

https://www.indiegogo.com/projects/p...iant=control#/

Re: Dry aging beef?
 

That's pretty neat, but looks on the small side if you are doing primal cuts.

Thanks for posting! I am following them.

Re: Dry aging beef?
 

Exactly 6 weeks later, looks like I may actually end up getting these things

Number: RS110882033LT
Package status: Pick up
Country: Lithuania -> United States
Destination:
2020-05-14 08:42, DENVER, CO 80207, Out for Delivery -> Your item is out for delivery on May 14, 2020 at 8:42 am in DENVER, CO 80207.
2020-05-14 08:31, DENVER, CO 80207, Arrived at Unit
2020-05-13 15:27, DENVER CO NETWORK DISTRIBUTION CENTER, Arrived at USPS Regional Destination Facility
2020-05-13 00:00, In Transit to Next Facility
2020-05-11 10:33, GRAND RAPIDS MI DISTRIBUTION CENTER ANNEX, Arrived at USPS Regional Facility
2020-04-21 16:45, ISC CHICAGO IL (USPS), Processed Through Facility
2020-04-04 23:37, Origin Post is Preparing Shipment
2020-04-04 23:37, LITHUANIA, VILNIUS PASTO PERVEZIMO CENTRAS, Processed Through Facility
2020-04-04 14:52, LITHUANIA, Acceptance
Origin:
2020-04-21 16:45, USORDA, The item arrived at the office of exchange of the destination country
2020-04-04 23:37, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item sent from the office of exchange of origin country to the destination country
2020-04-04 14:52, Vilniaus logistikos centras, Servečės g. 1, Vilnius, The item accepted from the sender

Re: Dry aging beef?
 

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

Re: Dry aging beef?
 

Yes please do :dr

Re: Dry aging beef?
 

I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.

I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.

Re: Dry aging beef?
 

Why can't they have some in US to ship? Mine took forever as well. Luckily I bought enough of them!

Re: Dry aging beef?
 

Landed today, 6 weeks and a day. Ordered 12 of the large size, not sure what I'm going to start with but it will probably be soon :tu

Re: Dry aging beef?
 

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it :dr

Re: Dry aging beef?
 

I'd wait at least two weeks before cutting your first steak and cut from the sealer side.

Re: Dry aging beef?
 

Cut off my first steaks last night, 42 days aged. After the trimming they were a little scrawny, but it was from the narrow end. Still really enjoyed it, left a little over 3LB in the fridge for 2 or 3 future dinners

Re: Dry aging beef?
 

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.

Re: Dry aging beef?
 

I'm sure that would work really well. I ended up getting a good seal it just took a couple tries, next time will be easier but if I have any issues I'll keep that in mind

Re: Dry aging beef?
 

Not sure about the brand of bag that Ben was using, but the bags I use want the meat to be wet.
The juice in the cryovac bag helps the dry aging bag adhere to the piece of meat, creating the bond that these bags (Umai Dry bags) need to work.

Re: Dry aging beef?
 

That is how it works for me too.

Re: Dry aging beef?
 

So putting the meat and the cryo meat juice in the bag, then partially freezing it before sealing, after sealing allowing it to thaw in the refrigerator won't work?

Just curious. I've thought about getting some of the bags, but I'd rather not deal with a meat juice mess.

Re: Dry aging beef?
 

I forgot about this for a while, cooked some up last night at about 10 weeks and it's getting close to over aged. I've still got a meal or two worth in the fridge so those will probably get eaten in the coming weeks, then might give a brisket a try

Re: Dry aging beef?
 

60 days is getting to the limit for me, for the cuts that I age. Whole NY Strips and Boneless rib roasts (both vacuum sealed from Costco).

Re: Dry aging beef?
 

I wanted to share my test with Dry age bags from dryagedbags.com The result was a great opening was the smell of nuts.

https://www.linkpicture.com/q/IMG_20201115_113605.jpg