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Aged Meat

post #1 of 10
Thread Starter 
So I saw the trick about the fish sauce and the cheese cloth to age meat in five days. But I wanted to try it the real way. So I had this beautiful steak in the freezer and I unwrapped it and hung it in my mini fridge to age
I am planning on 45 days but I looked at it today and it defiantly has reduced in size but there is a small pool of "blood" under it. Do you think this experiment will work? How much should I trim before grilling or have I just ruined a nice piece of beef ?
post #2 of 10

So your trying to dry age a single steak?

 

I would think that it might not work, nothing left after trimming the bad off.

post #3 of 10
Need to wrap it in cheese cloth
post #4 of 10
And I've never seen it done with a steak. Do a prime rib.
post #5 of 10
Quote:
Originally Posted by Lemans View Post

 So I had this beautiful steak in the freezer and I unwrapped it and hung it in my mini fridge to age
I am planning on 45 days but I looked at it today and it defiantly has reduced in size but there is a small pool of "blood" under it. Do you think this experiment will work? How much should I trim before grilling or have I just ruined a nice piece of beef ?

 

Lemans, congratulations on your new venture. You mention a steak. Are you attempting to age for instance a two inch steak or is it a roast?  It is not practical to age a steak. There should not be a pool of blood under it, this could be because of your setup. Also by the time you get it trimmed there would be nothing left. Suggest you start with a well marbled roast such as a prime rib with a good fat cap on it. No matter how it's aged, It takes a minimum of three to four weeks of aging before the flavor begins to intensify. 

 

If you are attempting to age a steak, trim if needed and cook it up now so you can enjoy. 

 

T

post #6 of 10

I have a 4 bone ribeye in the fridge as we speak. It was aged 4 wks on the 5th of April, going for 40-42 days. Mr. T is walking me thru it. Here is the 4 week photo.

 

 

When it's done & trimmed up I'll do a thread on it.

 

Al

post #7 of 10
Thread Starter 

It's about 3.5 lbs 1.25 thick
post #8 of 10
Quote:
Originally Posted by Lemans View Post


It's about 3.5 lbs 1.25 thick

 

Looks good, eat it now.

 

T

post #9 of 10
Quote:
Originally Posted by SmokinAl View Post
 

I have a 4 bone ribeye in the fridge as we speak. It was aged 4 wks on the 5th of April, going for 40-42 days. Mr. T is walking me thru it. Here is the 4 week photo.

 

 

When it's done & trimmed up I'll do a thread on it.

 

Al

 

Perfect.

 

T

post #10 of 10

I think the first thing Mr. T asked me was. Does the fridge have a fan in it to circulate the air. I may be wrong, but I doubt that your mini fridge has a fan in it. I think proper air circulation around the meat is crucial. With a piece that small I don't see how there will be much left after trimming. Why not cook it up Like Mr. T says & start over with a larger roast.

 

Al

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