Dry aging beef?

[pnoon]

Originally Posted by markem

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.

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

[stearns]

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

[dijit]

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

[jonumberone]

Thanks for the great comments, guys.

Originally Posted by dijit

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

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.

[T.G]

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.

[pnoon]

Originally Posted by T.G

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.

http://drybagsteak.com/

[T.G]

Originally Posted by pnoon

http://drybagsteak.com/

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

Originally Posted by T.G

Check this slick arrangement out: Steamykitchen tests the Drybag aging system

[Porch Dweller]

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

[Tio Gato]

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

[jonumberone]

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

[BigAsh]

Originally Posted by jonumberone

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

Meh...





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

[dijit]

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

[mosesbotbol]

^^ 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.

[T.G]

Originally Posted by mosesbotbol

^^ 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.

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.

[mosesbotbol]

Originally Posted by T.G

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.

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.

[T.G]

Originally Posted by mosesbotbol

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.

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

[mosesbotbol]

Originally Posted by T.G

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

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.

[jonumberone]

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?

[mosesbotbol]

Originally Posted by jonumberone

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?

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.

[nutcracker]

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