Aged Meat

Discussion in 'Food Safety' started by lemans, Apr 7, 2016.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So I saw the trick about the fish sauce and the cheese cloth to age meat in five days. But I wanted to try it the real way. So I had this beautiful steak in the freezer and I unwrapped it and hung it in my mini fridge to age
    I am planning on 45 days but I looked at it today and it defiantly has reduced in size but there is a small pool of "blood" under it. Do you think this experiment will work? How much should I trim before grilling or have I just ruined a nice piece of beef ?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So your trying to dry age a single steak?

    I would think that it might not work, nothing left after trimming the bad off.
     
  3. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Need to wrap it in cheese cloth
     
  4. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    And I've never seen it done with a steak. Do a prime rib.
     
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Lemans, congratulations on your new venture. You mention a steak. Are you attempting to age for instance a two inch steak or is it a roast?  It is not practical to age a steak. There should not be a pool of blood under it, this could be because of your setup. Also by the time you get it trimmed there would be nothing left. Suggest you start with a well marbled roast such as a prime rib with a good fat cap on it. No matter how it's aged, It takes a minimum of three to four weeks of aging before the flavor begins to intensify. 

    If you are attempting to age a steak, trim if needed and cook it up now so you can enjoy. 

    T
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have a 4 bone ribeye in the fridge as we speak. It was aged 4 wks on the 5th of April, going for 40-42 days. Mr. T is walking me thru it. Here is the 4 week photo.


    When it's done & trimmed up I'll do a thread on it.

    Al
     
  7. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    It's about 3.5 lbs 1.25 thick
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks good, eat it now.

    T
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Perfect.

    T
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think the first thing Mr. T asked me was. Does the fridge have a fan in it to circulate the air. I may be wrong, but I doubt that your mini fridge has a fan in it. I think proper air circulation around the meat is crucial. With a piece that small I don't see how there will be much left after trimming. Why not cook it up Like Mr. T says & start over with a larger roast.

    Al
     

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