Normally I would wait to start the thread until I am done with the cook but I figured I would start this now.
This all started exactly 3 weeks ago when I built a dedicated dry aging fridge and broke it in with a 7 pound prime rib. Having never done this before, I did my research on the dry aging process and improv'd my best effort. If you are interested and have not already seen my post on the fridge, here is the link to that thread. The thread includes what I did in my aging process.
The meat was aged for 20 days and was pulled from the fridge yesterday.
Here it is before it went in. The butcher had it tied and wrapped with fat.
Here it is yesterday when I pulled it out to season it for to nights dinner. This after 20 days of aging.
This shot looks kind of scary. The flash gave it a bit (more) of a funky color.
It cleaned up nice though. Here it is all trimmed up with the dry meat removed.
I seasoned it up with a nice covering of Montreal Steak Seasoning, wrapped it in plastic wrap and put it in the fridge for the night.
This morning I ran to the butcher and grabbed some more fat so I could wrap it in fat before I smoked it. A nice fat blanket all tied on.
Along with this will be some Au Jus made using Chef JimmyJ's recipe, baked potato, green beans and Yorkshire pudding..
I will be firing up the smoker shortly.
Stay tuned for lots more pics and the final verdict. My fingers are crossed!
This all started exactly 3 weeks ago when I built a dedicated dry aging fridge and broke it in with a 7 pound prime rib. Having never done this before, I did my research on the dry aging process and improv'd my best effort. If you are interested and have not already seen my post on the fridge, here is the link to that thread. The thread includes what I did in my aging process.
The meat was aged for 20 days and was pulled from the fridge yesterday.
Here it is before it went in. The butcher had it tied and wrapped with fat.
Here it is yesterday when I pulled it out to season it for to nights dinner. This after 20 days of aging.
This shot looks kind of scary. The flash gave it a bit (more) of a funky color.
It cleaned up nice though. Here it is all trimmed up with the dry meat removed.
I seasoned it up with a nice covering of Montreal Steak Seasoning, wrapped it in plastic wrap and put it in the fridge for the night.
This morning I ran to the butcher and grabbed some more fat so I could wrap it in fat before I smoked it. A nice fat blanket all tied on.
Along with this will be some Au Jus made using Chef JimmyJ's recipe, baked potato, green beans and Yorkshire pudding..
I will be firing up the smoker shortly.
Stay tuned for lots more pics and the final verdict. My fingers are crossed!
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