Dry aging beef

Discussion in 'Food Safety' started by hdbrs, Oct 13, 2015.

  1. hdbrs

    hdbrs Smoke Blower

    Something I've been kicking around lately and I'm curious if anyone has tried it. I want to place a whole ribeye in a spare fridge for 30-40 days and dry age it. Is the fan a necessity as some say while others say only keeping a constant temp of 38 to 40 degrees is a must. Anyway just curious if it's worth a try and a potential 150 dollar loss. Thanks
     
    Last edited: Oct 13, 2015
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

  3. hdbrs

    hdbrs Smoke Blower

    That's getting beyond my skills maybe, although I could cut a bunch of steaks and save a nice 5in roast to try that. If things go as planned lol
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I was referring to the aging and process, not necessarily the salt crusted roasting.
     
  5. hdbrs

    hdbrs Smoke Blower

    Oh ok! I guess as long as it doesnt smell or appear moldy you are safe? If u cut the crust and the steas have a nice color they are ok. Gonna cook one for the gf first while I conveniently "finish off last nights chicken" whenever the time comes...
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    H, look into the Umai bag products for safe ways to dry your beef.
     
  7. hdbrs

    hdbrs Smoke Blower

    Only thing I don't like about those umai bags is that is more of a wet aging. Plus I've read they are a pain to seal properly. Have you ever used them?
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I never used umai bags but from what I understand they allow water evaporation. People use them to dry cured meats. So it will still be dry aging.
     
  9. jirod

    jirod Smoke Blower

    I am by no means an expert, but I have done a few ribeye rolls for like 21-28 days.

    I generally either wipe them down or spray them with some lemon juice once a week or so (my cousin uses citric acid once).  It helps keep the mold off them, which make me at least feel better.  I don't know if it is a good or bad thing to do, just what I do.

    I try to keep my fridge I do that in closer to 34 or 35 degrees, again just my thing.  I can't remember what the "ideal" temp is for dry aging, but I wanted to stay as far away from 40 degrees as I could.

    Again I am by no means a professional, and there are some really good article out on the web about studies done on dry aging (as well as combining both dry and wet aging).
     

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