SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Prime rib aging
New Posts  All Forums:Forum Nav:

Prime rib aging

post #1 of 48
Thread Starter 
Finally found the time, space and budget for aging beef.

AAA prime rib cap off, almost 13lbs.



post #2 of 48
That'll be tasty! How long you gonna age it?
post #3 of 48

Looks awesome AS, that a nice piece of beef.

post #4 of 48
Watching this one.
post #5 of 48
Thread Starter 
I wanna go 45 days.
post #6 of 48

45 days is a perfect amount of time for ageing.

 

Al

post #7 of 48

Nice looking piece of meat AS. 45 days should be fine.

 

I have a PR in the ageing process now that will make it's debut in a few days. Total ageing time will have been 62 days. Prior to this, the longest I've gone is 55 days.

post #8 of 48
Morning all,
How are you aging the meat?
post #9 of 48
Quote:
Originally Posted by r2 Builders View Post

Morning all,
How are you aging the meat?

 

All you need is a regular household refrigerator.

 

Here's a link to some of the guys projects.

 

http://www.smokingmeatforums.com/t/243307/dry-aged-prime-rib-roast-steaks-illustrations-comments-from-multiple-smf-members

 

Al

post #10 of 48

Watching!

 

Disco

post #11 of 48
Thread Starter 
I read that a mold Thamnidium has a positive effect during aging. Other than protecting the meat against other microbial growths and slime it imparts a walnutty flavour. Looks like a fellow pattented this in the 50s. Anyone heard of comecially available cultures like the ones we use for sausages? Some sources say incoulating with Thamnidium speeds up the process.
post #12 of 48
Thread Starter 
This was asked before. Don't remember the answers. Can the trimmings be used for stock?
post #13 of 48
Quote:
Originally Posted by atomicsmoke View Post

This was asked before. Don't remember the answers. Can the trimmings be used for stock?

I would assume that if you washed with vinegar you could.

post #14 of 48

Im in to watch this one too! I've been wanting to try this for a while, Just haven't had space in my spare fridge with other curing going on. Man that's going to be good!

 

I cant tell for sure, but is that boneless?

 

As for your question about using he trimmings for stock, ....er... No. You will want to throw that oldie moldy stuff off. At least that's what I've read.

post #15 of 48
Thread Starter 
Quote:
Originally Posted by Browneyesvictim View Post

Im in to watch this one too! I've been wanting to try this for a while, Just haven't had space in my spare fridge with other curing going on. Man that's going to be good!

I cant tell for sure, but is that boneless?

As for your question about using he trimmings for stock, ....er... No. You will want to throw that oldie moldy stuff off. At least that's what I've read.
Bone in.
post #16 of 48
Quote:
Originally Posted by atomicsmoke View Post

This was asked before. Don't remember the answers. Can the trimmings be used for stock?


You can, but you probably don't want to. I tried it once a 2 or 3 years ago, and it was awful. A foolish waste of time, water, aromatics, herbs, and spices.

 

That said, I dry age meats for at least 7 weeks. For meat aged for only 3 to 4 weeks, it might be doable, but I'm not interested in trying that experiment again.

post #17 of 48
Thread Starter 
After 9 days. It's starting to look ugly. I guess that's a good thing.

post #18 of 48
Quote:
Originally Posted by atomicsmoke View Post

After 9 days. It's starting to look ugly. I guess that's a good thing.

 

That's normal. Actually, it looks pretty tame compared to one I'm doing that hit the 60 day mark today. It will be trimmed and prepared New Years Day.
 
Good luck.
 
post #19 of 48

atomicsmoke, good to see that you finally were able to get all your ducks in a row, I know it has been some time since you found interest in dry aging.

 

Your choice of meat looks very good. What are you using to age it?

 

As for using the tailings for stock, follow the others advice and forget it. You will find them unfavorable for use, and mark it up as the price we pay for exceptional steaks.

 

I will be watching along with the others,

 

If I can help, please ask.

 

Tom

post #20 of 48
Thread Starter 
Mr.T,

Thanks for the encouragement. I am using my 2nd fridge for aging. Regular top freezer fridge.

It's not about $ but the principle - I am nose-2-tail guy. Hence the question. Since better men tried that already (and didn't work well) I am not going to experiment with the trimmings.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Prime rib aging