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UMAi dry bag Ribeye- dry aged 45 days Final <Pic heavy> - Page 2

post #21 of 31
Steaks look awesome. Seems the yield is better in bags than classic dry aging. I imagine less moisture less: something between dry and wet aging?

Looking forward to cut view.
post #22 of 31
Thread Starter 
Thanks. But you don't see it cut above?

I think the next one will not be in a bag and go for 30 days. This is a very old (but good) refrigerator. Bu i am checking it's humidity control with an instument. That might be part of it.
post #23 of 31
Quote:
Originally Posted by Browneyesvictim View Post

Thanks. But you don't see it cut above?

I think the next one will not be in a bag and go for 30 days. This is a very old (but good) refrigerator. Bu i am checking it's humidity control with an instument. That might be part of it.

I meant "cooked" cut.
post #24 of 31
Thread Starter 


Out of the SV bath.
Edited by Browneyesvictim - 4/21/17 at 9:25am
post #25 of 31
Thread Starter 

Seasoned with garlic, fresh ground pepper and some special sea salt thanks to dirtsailors PNW care package!
Edited by Browneyesvictim - 4/21/17 at 9:25am
post #26 of 31
Thread Starter 


Seared with the kitchen torch. Omg... the aroma!!!
Edited by Browneyesvictim - 4/21/17 at 9:26am
post #27 of 31
Thread Starter 


Served with fresh green beans with bacon and onions Sautéed mushrooms with garlic and Henderson relish, potato wedges seasoned with Lay's bbq seasoning.
Edited by Browneyesvictim - 4/21/17 at 9:26am
post #28 of 31
Thread Starter 
I

Edited by Browneyesvictim - 4/21/17 at 9:27am
post #29 of 31
Just perfect. Nicely done.
post #30 of 31
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Steaks look awesome. Seems the yield is better in bags than classic dry aging. I imagine less moisture less: something between dry and wet aging?

Looking forward to cut view.

I think I would agree. I was expecting  more water weight loss, but the added yield was a bonus!

 

Quote:
Originally Posted by atomicsmoke View Post

Just perfect. Nicely done.


Thank you. It was about as tender as one could expect for a ribeye- literally "fork tender" and melt in your mouth delicious! As much as I like the results of Sous Vide method I did miss the flavor of firing over wood or charcoal flames though. I intentionally chose this way because I wanted to enjoy the unadulterated beef flavor (other than light salt pepper and garlic) from the aging process. But that was just the seasoning/favor which is easily adapted. and overcome. It was far from bland and had great flavor, however I was expecting just a little more intense beef flavor from the aging process. This is what Tom (Mr T.) has been saying all along. I think I get it now!

 

The next one will be out of the bag for 30 days. I only have 10 steaks left now, so I better get started! :drool

post #31 of 31
Quote:
Originally Posted by Browneyesvictim View Post
 

 I was expecting just a little more intense beef flavor from the aging process. This is what Tom (Mr T.) has been saying all along. I think I get it now!

 

The next one will be out of the bag for 30 days. I only have 10 steaks left now, so I better get started! :drool

You hit the nail on the head. Wet aging such as you are doing by not allowing the air to actually come into contact with the meat will definitely tenderize the meat, and decrease moisture loss, but does little to improve the flavor. Improved flavor when dry aging does not begin until day 21. 

 

Suggest you let it age 45 days. Yes you can expect more trimming, but that is part of the price we pay to get the absolute ultimate in flavor.

 

T

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