Dry aging beef? - Page 10

mosesbotbol · 06-02-2020, 02:04 PM

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

stearns · 07-13-2020, 10:10 AM

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

stearns · 07-13-2020, 02:36 PM

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

stearns · 08-19-2020, 01:37 PM

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

mosesbotbol · 08-20-2020, 09:08 AM

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).

Chill Smoke · 03-12-2021, 02:37 AM

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

06-02-2020, 02:04 PM	#1
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Dry aging beef? I'd wait at least two weeks before cutting your first steak and cut from the sealer side. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

07-13-2020, 10:10 AM	#2
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-13-2020, 02:36 PM	#3
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

08-19-2020, 01:37 PM	#4
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

08-20-2020, 09:08 AM	#5
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	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). __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

03-12-2021, 02:37 AM	#6
Chill Smoke Just in from the Storm Join Date: Mar 2021 Posts: 1 Trading: (0)	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.