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Dry aged prime rib

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Looking great so far. How is that guest list coming along???
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Bear55 said:
What is the the reason for resting the meat above the salt?
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to regulate humidity and dessicate the meat faster.


Mr T 59874 said:
Using salt will lower the humidity in a high humidity refrigerator.  I can adjust the humidity in my cooler so salt is not needed.  I keep mine at an average of 70-75%. 
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correct :)


Sound1 said:
Looking great so far. How is that guest list coming along???
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just mail a small reservation fee of $125 to my address :D
 
Not really.  I already have a vaccumm sealer and a fridge so my cost would only be about $5 for each use.  Price isn't an issue.  I was more interested in how it works.
 
Ted Campbell said:
Not really.  I already have a vaccumm sealer and a fridge so my cost would only be about $5 for each use.  Price isn't an issue.  I was more interested in how it works.
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you can't use any vacuum sealer you have to use the one they sell. People have tried using other types of sealers and they do not work.
 
Mr T 59874 said:
Memorial Day is coming.
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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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Mr. T,

The research I've done on the UMAi Dry Bag is like what you said, there's moisture loss for a beefier flavor but no nutty etc. flavor change from it being anaerobic in a bag.  I'm thinking about trying a 28 day wet age (some mentioned 6 weeks (43 days from packing date.))  I just want to try a sub primal tenderizing only age first and do a side by side comparison with a freshly cut steak.  Any ideas on wet age length of time? 
 
Dr K said:
Mr. T,

The research I've done on the UMAi Dry Bag is like what you said, there's moisture loss for a beefier flavor but no nutty etc. flavor change from it being anaerobic in a bag.  I'm thinking about trying a 28 day wet age (some mentioned 6 weeks (43 days from packing date.))  I just want to try a sub primal tenderizing only age first and do a side by side comparison with a freshly cut steak.  Any ideas on wet age length of time? 
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Four weeks of wet aging from the package date will be enough to tenderize the meat so you will be able to tell the difference.  Keep in mind as you probably have learned, that wet aging only tenderizes, no flavor change as in air drying.  If you are doing a test, why not dry age some also? 

I almost missed your question.  To insure they are received, I suggest using my thread for further questions or comments.

Hope this helps and keep us up to date.

T
 
I would have to strongly agree with Mr. T, it's way more beneficial to dry age it if your going to dedicate the same amount or time to wet aging it.
 
Marauderrt10 said:
you can't use any vacuum sealer you have to use the one they sell. People have tried using other types of sealers and they do not work.
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All the video demos I've seen show them using FoodSavers with a vacuum mouse.  Which is that porus paper that goes in the bag at the sealing end and needs to go over the sealing strip and vacuum channel.  Since the UMAi Dry Bag is flat with no vacuum grooves to get the air out.  The whole aerobic dry aging process you are doing is what's going to change the flavor other than just make it tender and beefier.  Which is what I think is the best move.  Since your going to have to wait with all aging processes.  I have a FoodSaver and a spare smaller fridge.  I may just try a wet age.  Then go from there to try the UMAi then regular dry aging.  Baby steps!
 
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