Dry aging beef? - Page 8

mosesbotbol · 12-30-2017, 11:30 AM

Quote:

Originally Posted by BigAsh

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

Same here.

jonumberone · 03-05-2018, 01:32 PM

Quote:

Originally Posted by BigAsh

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

Keith thought wrong... He's not available.

The meat will make it to day 78. I plan to cut it up this weekend.

jonumberone · 03-13-2018, 08:40 AM

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.

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.

stearns · 03-13-2018, 08:44 AM

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?

jonumberone · 03-13-2018, 08:57 AM

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.

AdamJoshua · 03-13-2018, 09:15 AM

Oy!

Porch Dweller · 03-13-2018, 09:20 AM

T.G · 03-13-2018, 09:29 AM

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.

markem · 03-13-2018, 09:31 AM

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.

mosesbotbol · 03-14-2018, 02:41 PM

Quote:

Originally Posted by jonumberone

This time I just put it in the bag, stuck it in the fridge and forgot about it.

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.

stearns · 03-14-2018, 02:53 PM

Quote:

Originally Posted by mosesbotbol

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.

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

Quote:

Originally Posted by pnoon

http://drybagsteak.com/

Chainsaw13 · 03-14-2018, 03:11 PM

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

jonumberone · 03-15-2018, 06:41 AM

Quote:

Originally Posted by T.G

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.

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.

jonumberone · 03-15-2018, 06:45 AM

Quote:

Originally Posted by mosesbotbol

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 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.

Quote:

Originally Posted by stearns

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

Yup, those are them, Ben.

https://www.drybagsteak.com/

BigAsh · 03-15-2018, 07:50 AM

Quote:

Originally Posted by jonumberone

Keith thought wrong... He's not available.

(What choo talkin 'bout Willis?!?)The meat will make it to day 78. I plan to cut it up this weekend.

Quote:

Originally Posted by jonumberone

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.

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...

Another one for the books my friend!!

Tio Gato · 03-15-2018, 12:20 PM

Simply amazing Dom! Pretty sure I just broke the commandment that says "Though shall not lust."

Beautiful, a great job!

mosesbotbol · 03-29-2020, 09:06 AM

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

jonumberone · 03-29-2020, 09:21 AM

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.

mosesbotbol · 03-29-2020, 09:51 AM

Quote:

Originally Posted by jonumberone

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.

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.

AdamJoshua · 03-29-2020, 10:19 AM

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

03-13-2018, 08:40 AM	#143
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	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. 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. __________________ Sex junkie looking for a dealer

03-13-2018, 08:44 AM	#144
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Dry aging beef? 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? __________________ "Ignoring all the racket of conventional reality" - Keller Williams

03-13-2018, 08:57 AM	#145
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Dry aging beef? 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. __________________ Sex junkie looking for a dealer

03-13-2018, 09:15 AM	#146
AdamJoshua Article 4 Free Inhabitant Join Date: Jan 2013 First Name: The Other Adam Location: Satellite Beach Posts: 14,787 Trading: (40)	Re: Dry aging beef? Oy!

03-13-2018, 09:20 AM	#147
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,398 Trading: (24)	Re: Dry aging beef? __________________ A 1911 in the hand is faster than 911 on the phone

03-13-2018, 09:29 AM	#148
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Dry aging beef? 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.

03-13-2018, 09:31 AM	#149
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Re: Dry aging beef? 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.

03-14-2018, 03:11 PM	#152
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	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 __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

03-15-2018, 12:20 PM	#156
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Dry aging beef? Simply amazing Dom! Pretty sure I just broke the commandment that says "Though shall not lust." Beautiful, a great job! __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

03-29-2020, 09:06 AM	#157
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	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 __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

03-29-2020, 09:21 AM	#158
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	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. __________________ Sex junkie looking for a dealer

03-29-2020, 10:19 AM	#160
AdamJoshua Article 4 Free Inhabitant Join Date: Jan 2013 First Name: The Other Adam Location: Satellite Beach Posts: 14,787 Trading: (40)	Re: Dry aging beef? Looks like they are having a sale, 50% off the larger pack of bags.