Toggle sidebar

dry age

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. T

    X-mas Dinner Prime Rib Roast Finished Dry Aging

    Just pulled the rib roast from dry aging. Trimmed off the rind. I took some pics but forgot to take one before trimming. Also weighed it. I must have been off of the weight I thought it was fresh. I aged it for 40 days. I weighed the trimmings @ 3lb 4oz. The roast after trimming weighed 16lb...
    • TARM
    • Thread
    • christmas dry age prime rib roast standig rib
    • Replies: 10
    • Forum: Beef
  2. QITUP Texas

    30 Day Dry Aged Ribeye

    3lb dry aged ribeye - 30 days! Umai dry aged bags and super simple. Recommend highly.
  3. Daba's BBQ

    Double-seared, Dry Aged, Rib Eyes (first attempt at dry aging)

    This is my very first attempt at dry aging beef. These were in the bags for about 3 weeks. I made them last night with the Mad Hunky seasoning. They were absolutely amazing! Before I said anything, my 12-year-old daughter said "they are so easy to cut." Kinda says it all.
    • Daba's BBQ
    • Thread
    • double seared dry age mad hunky rib eye smoke webertraeger
    • Replies: 1
    • Forum: Beef
  4. Daba's BBQ

    How long to dry age?

    I picked up a few dozen dry age kits from The Sausage Maker. Yesterday, I placed 3 ribeyes in one and a top eye round roast in another. I followed the instruction and tied them both. Is there an optimum period of time to keep them refrigerated before opening and serving? I am heading out on...
  5. Daba's BBQ

    Dry Aging Bags

    I am taking the plunge to dry aging. I see Umai and others mentioned here. A few questions... 1. I don't have a vacuum sealer machine. Can I still use these bags? 2. If ai, which brand would you suggest? I am planning on mainly using them for steaks and tri-tip Thanks Peace
  6. philipc

    Dry aging past use by date

    Hi So, I have a hand of pork which I’ve hung in my dry ager (37f 75%RH). I’m not sure what I’m going to do with it yet, but when I purchased it the use by date was the 6th May. So do I need to use it by that date (freeze/cook) or is it okay to hang longer? Thanks
    • philipc
    • Thread
    • dry age pork use by
    • Replies: 0
    • Forum: Curing
  7. philipc

    Caso Dry Ager 63

    Hi I’m looking at purchasing a dry ager, predominantly for Charcuterie. I had toyed with the idea of converting a fridge/wine cooler but have seen reasonably(ish) priced dry ager from Caso and the external dimensions are a really good fit for me. However, I’ve really struggled to find any...
  8. pnolanb

    40 day dry aged bone-in Wagyu rib roast results

    First time with dry aging at home using an Umai bag. Pretty happy with how it turned out. Thinking about building out an actual dry aging cooler to dive deeper into this. I have found some DIY mods online. Does anyone here have some suggestions or images of what they have done that can help...
  9. K

    Dry aging DIY

    Hey, first post. Glad I stumbled across these forums, looks like theres quite a bit of information here but I'm interested to hear your thoughts. I've set up a mini fridge for dry aging. Has a thermometer, humidity sensor, UV light and a fan for air circulation. Humidity can be controlled...
Great deal on LEM Grinders!
Top Bottom
Back
Clicky