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DIY Aging beef process

post #1 of 11
Thread Starter 

I've always wanted to try my hand at aging beef and wonder if any has done it and how easy/tedious it is.

Don't ask me why I want to do it, it just seems like it would be pretty cool to say  you aged your own beef when serving it...!

 

g

post #2 of 11
Quote:
Originally Posted by Papa G View Post

I've always wanted to try my hand at aging beef and wonder if any has done it and how easy/tedious it is.

Don't ask me why I want to do it, it just seems like it would be pretty cool to say  you aged your own beef when serving it...!

 

g



Check this site out.

 

I have one but yet to use it.

 

http://www.drybagsteak.com/

post #3 of 11
post #4 of 11
Thread Starter 

Thanks for the quick response...I can see I'm gonna need to seek counseling for my addiction to this site.

 

g

post #5 of 11

There is no counseling that will help your addiction.  Just relax and enjoy it before it gets worse.

 

Good luck and good smoking.

post #6 of 11

Chef JJ should be along shortly, he seems to be really well versed in the dry aging process. Me, I'm still trying to get a handle on my own aging process, and if you believe my wife, I've got a bit to learn yet.

post #7 of 11

Take a look under the groups section and go to Chefs Corner.  There has been alot of discussion there about dry aging.

http://www.smokingmeatforums.com/groups/show/18/chefs-corner

post #8 of 11

I dry age cuts a few weeks in an immaculately clean tiny refrigerator, used exclusively for dry aging. Nothing added to the meat!

 

I rap the cuts in immaculately clean cheese cloth so they don't dry too fast.

 

http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx

 

 

post #9 of 11

If JJ doesn't see this just PM him. His way seems very easy to do.

post #10 of 11

icon_cool.gif

Now this is something that I have been wanting to do also. So learn from theses guys and then each me.

post #11 of 11

I have done short term, 1 week, Dry aging for several years. I buy a Standing Rib Roast, any beef roast will work, and wash it, pat it dry then Rub it with Montreal Steak Seasoning but any dry rub will work. I wrap the Roast in Cheese Cloth or a Lint Free Cotton Tea Towel and place it on a Rack in a Plastic Container, I like the fish tubs that Fish mongers throw away, they are like big tupperware. I put the whole deal on the bottom shelf of my refrigerator and let it rest, uncovered, for 5-7 days. I change the Wrap every 2 days. For this amount of time I have not gotten significant drying where I had to trim anything and with the Salt in the rub I have not seen mold. I am trying it this year without the Montreal to see if there is a difference as to when the Rub is applied. The further research I have done shows that the Dry age Bags let you do even longer ages but trimming will be necessary...Hope this helps...JJ

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