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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
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Looks amazing! What temps was it dry aged at? I think this will be on my to do list this summer.
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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. |
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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. |
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That just looks amazingly tasty. I just ate lunch yet I'm :dr :dr :dr
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Nice Dom. Might have to try that. In my chef days I'd wet age for 30 to 60 days. Loved the result.
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Thanks for the great comments, guys.
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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. |
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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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That looks similar to what I bought from amazon and was drop shipped from Japan. |
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:D I can attest to the fact that dem steaks were fan-farking-tastic! :noon |
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Great now I am damn starving all over again! Thanks a lot!
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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? |
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Dom - do you have to use their special bags, or would sous vide vacuum bags work?
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