Georgia Trail Riders Forum

OTHER INTERESTS => Grillin' & Chillin' => Topic started by: BigPrince on July 06, 2016, 02:21:02 PM

Title: Dry Aging
Post by: BigPrince on July 06, 2016, 02:21:02 PM

............

Title: Re: Dry Aging
Post by: clark123456 on July 06, 2016, 02:33:53 PM

Damn...very interested in your results!

Title: Re: Dry Aging
Post by: tcdawg on July 06, 2016, 08:06:21 PM

Can I rent a corner?

Dry aged steak is the absolute best

Little Alley has a 60 day dry aged rib eye that is insane

Title: Re: Dry Aging
Post by: Mortalis5509 on July 06, 2016, 11:05:37 PM

Cool stuff.

I have read in the past about doing it in the fridge with emery cloth. Never looked into it.

Title: Re: Dry Aging
Post by: Mortalis5509 on July 07, 2016, 12:37:38 AM

So how do they work? Reduced o2? Light? Temp controlled? Basically the bateria is breaking down the meat in a controlled environment? Is it kind of an extension of rigamortis?

Title: Re: Dry Aging
Post by: clark123456 on July 07, 2016, 06:13:28 AM

Quote from: Mortalis5509 on July 07, 2016, 12:37:38 AM

So how do they work? Reduced o2? Light? Temp controlled? Basically the bateria is breaking down the meat in a controlled environment? Is it kind of an extension of rigamortis?

Sounds nasty, when you think about it.  I've tried wet aging of brisket by leaving it in the Cryovac pack longer than expiration date, but I couldn't tell a difference.



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Title: Re: Dry Aging
Post by: DOUG on July 07, 2016, 08:02:54 AM

I've done a whole ribeye before in a basement refrigerator and it was good, but it wasn't as good as I was striving for.  There seems to be a fine line between well aged when the fibers are breaking down and its mouth melting tender and when it turns and it is spoiled.

What does this one tell you to do for the best results?

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html (http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html)

https://youtu.be/1o7GTADAo1g (https://youtu.be/1o7GTADAo1g)

Title: Re: Dry Aging
Post by: clark123456 on August 28, 2016, 08:21:21 AM

Quote

If someone wants to bring an adequate grill (egg, etc) to Chocco and reverse sear these I'd be happy to share.

I could bring an electric skillet...I love ribeye.  Let me know.

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Title: Re: Dry Aging
Post by: DOUG on August 28, 2016, 09:35:07 AM

Did the 60 day have a blue cheese taste?

The facebook was tongue in cheek but here was a serious comment.  I've spent some time with guys that did home aging, guys that own a restaurant, and a butcher shop that does it because it amazes me how good it is, but there is a fine line getting to 60 days without it going bad.  Sometimes it just turns and suddenly it is mush and tastes bad/rotten and a good piece is lost.

Title: Re: Dry Aging
Post by: kvom on August 28, 2016, 10:10:43 AM

Nice project you have going.  Let me know if you need a taste tester.