Dry Age Beef

Brisket, steaks, roasts, ground beef or any beef recipes.

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ChileFarmer
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Dry Age Beef

Postby ChileFarmer » Mon Aug 17, 2015 4:38 pm

Has anyone dry aged beef in a vacuum bag? Just using a regular refrigerator. been reading about this using some vac. bags. Here is the link I have been reading. Your thoughts? CF :D
http://www.drybagsteak.com/
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Re: Dry Age Beef

Postby Okie Sawbones » Mon Aug 17, 2015 5:05 pm

Read this link and make up your own mind. I went down this road as well. http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
Then check out this article, which I think is the best around. http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
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Re: Dry Age Beef

Postby ChileFarmer » Mon Aug 17, 2015 9:44 pm

Okie, great links. I learned a lot. Maybe more than I wanted to know. Thanks. CF :D
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Re: Dry Age Beef

Postby Okie Sawbones » Mon Aug 17, 2015 9:48 pm

:tup:
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Re: Dry Age Beef

Postby egghead » Mon Aug 17, 2015 9:52 pm

Dry aged a choice ribeye primal 28 days in a refrigerator drawer at 34 degrees a while back. Bout time I did another one.

Day 1
Image

Image

Day 28
Image

Vacuum packed
Image

Nice articles - will go 45 days next time
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Re: Dry Age Beef

Postby Okie Sawbones » Tue Aug 18, 2015 10:05 am

:tup:
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Re: Dry Age Beef

Postby spacetrucker » Sat Aug 22, 2015 9:03 am

this forum....
now I have to go buy me a mini fridge, a fan and a couple hundred dollars worth of prime rib....
will it ever end? :dont:
then I have to splain this to the sposal unit...
good read on the dry aging seriously, great post :cheers:
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Re: Dry Age Beef

Postby Okie Sawbones » Sat Aug 22, 2015 9:28 am

Ain't that the truth!
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Re: Dry Age Beef

Postby Finatic » Wed Sep 02, 2015 8:30 am

I've been looking into doing this. I'm a rookie at it but from what I've read a mini fridge will not work. It needs to be at least a standard size fridge that has adequate circulation to keep air moving around the meat. :dont:
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Re: Dry Age Beef

Postby Okie Sawbones » Wed Sep 02, 2015 3:08 pm

Finatic wrote:I've been looking into doing this. I'm a rookie at it but from what I've read a mini fridge will not work. It needs to be at least a standard size fridge that has adequate circulation to keep air moving around the meat. :dont:


I read that as well, but I don't remember where. Proper temp and air circulation are the most important items.
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Re: Dry Age Beef

Postby spacetrucker » Mon Sep 07, 2015 9:25 am

oh swell the wife is still giving me the skunk eye over the second mini fridge idea, wait till I tell er it has to be a full size, might as well think bout a trip to the dog house.. :shock:
Good Cue to ya..

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