24 day Dry Aged & Dry Brine Ribeye's

[civilsmoker]

Hello, If you are a beef cooking expert, I want to ask how beef get better when people make it old intentionally. Whats the main reason behind it?

It does two things….. one is it reduces the overall moisture in the issue and by doing so it intensifies the beef flavor. Additionally the tissue breaks down and increases tenderness. The duration also affects the overtone taste, under 28 days keeps a nice rich beef nutty flavor….over up to 38-40 it changes to more of a buttered nut or popcorn overtone…above that a fermented tone similar to a cheese……this is an acquired taste IMO….

Tenderness.

Yes this as well as the intense flavor

Definitely interested in these... I've done it without the bag, and it's a little work, but this looks like "set it and forget it" type of dry aging!

Yea the bag makes it easy if you follow the little tricks and tips. The bags a wider than most vac pumps so you have to do a two step seal and you HAVE to use the little membrane sheet to vacuum the air out.

As long as you use the fridge daily to cycle the air it’s a simple process!