Dry aged prime rib
- Thread starter marauderrt10
- Start date
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Marauderrt10, Your looking good so far. I don't know if the following will help, but it may give you an idea as to what to expect.
Tom
http://www.smokingmeatforums.com/t/133806/ugly-duckling-dry-aged-salt-crusted-prime-rib-roast-q-view
Tom
http://www.smokingmeatforums.com/t/133806/ugly-duckling-dry-aged-salt-crusted-prime-rib-roast-q-view
thanks mr T. I saw your thread already and I loved it! What does the salt crusting do as far as taste? I wouldn't like overpower the meat with saltiness.
Actually it eliminates any need for any further seasoning other than pepper and that is at tableside if desired. You don't want to disguise the wonderful beef flavor you will acquire. The salt will harden and keep the moisture within the crust. Unlike what one would think, very little noticeable salt taste will be added to the finished product. If anything it will accentuate the beef flavor. The change in flavor will begin to occur after 21 days then the longer it is aged the better it will become, up to then the meat is mostly tenderizing.
sounds great! What kind of rock salt do I get? Just regular rock salt from Home Depot?
Not sure about the HD salt. I use Morton Kosher salt for the coating and ice cream salt for filler on the bottom. Other salts probably can be used, but with the time and money invested, I don't take a chance by skimping on the salt. Purchase more than you think you will need, not like it will go bad. I can only imagine the sinking feeling if I came up short. Kind of like that losing your billfold feeling.
Yes, ice cream salt is usually found in the salt section along with the Kosher. Sure the Himalayan would be perfect.
Great, don't worry, when you are ready, give me a heads up and I will be available if you would need me. When I was doing these at a restaurant, I guaranteed the PR's. If it wasn't the best PR you had ever had, I would personally pay for the meal. Never had to buy a one.
Tom
They were very good. Do you have a remote thermometer to monitor the internal temperature? How about a cold smoker to lay a little smoke on the steaks after carving?
ted campbell
Newbie
- Jan 8, 2013
- 18
- 10
Have any of you guys used or heard of UMAi? It's a vaccumm sealer dry age bag. I think I am going to oder some and give it a try. It seems like an easy way to dry age beef and the reviews I have seen are positive.
Last edited by a moderator:
I do have a temp gauge and my brother and I built a smoker out of a large commercial propane tank at his place in NH. I don't have access to one sadly so ill just throw it on my grill. Still mighty tasty that way!
rob989_69
Meat Mopper
I've dry aged before but never for that long. Definately on the to do list though.
Question, why the salt underneath? Just for moisture control? It doesn't appear to touch the meat in any way so I'm confused by that.
I need to try Mr T's method of cooking it as well. That looks amazing.
Question, why the salt underneath? Just for moisture control? It doesn't appear to touch the meat in any way so I'm confused by that.
I need to try Mr T's method of cooking it as well. That looks amazing.
honestly for the price tag of $175 you could find a nice fridge on Craigslist, a ranco temp sensor and a nice sized piece of beef for the price of just the kit. All personal preference though.
the salt helps age the meat faster than not using any. You don't want it contacting the meat otherwise it would dry it out too fast. Plus it helps keep the mold away :grilling_smilie:
rob989_69
Meat Mopper
Memorial Day is coming.
Quote:
Originally Posted by Marauderrt10
I do have a temp gauge and my brother and I built a smoker out of a large commercial propane tank at his place in NH. I don't have access to one sadly so ill just throw it on my grill. Still mighty tasty that way!
They will be very good without the smoke. If you use your grill, preheat with a good amount of smoke as they will be ready to plate in two minutes. Of course you can bring the internal temps up for individual taste similar to a reverse sear.
Ted, thank you for your input. Yes, I have researched it and have reservations. It seems to me to be a cross between wet and dry aging and I have not found any high end steak houses that use that technique. I am sure there are those who have used them with positive results, it's just not something that I want to do. I want to totally dry age and have been doing it for years with excellent results. It is my opinion that the process cannot get any easier and am in no hurry to rush the process.
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