Master of the Pit
SMF Premier Member
- Joined Mar 24, 2010
You are correct on both points.The way i understand the dry aging process .
It must be done under controlled humidity and tempratures for the process to work.
I have done the so called wet aging and could notice no apprecible difference in taste or texture.
i figure my smokin and grillin hasn't had any complaints so i won't waste time .
You can't "dry age" in a commercial cyrovac. That would be "wet aging". Wet aging adds tenderness, while dry aging adds tenderness and a very condensed and heavy beef flavor.Dry aging in a home refrigerator is a waste of time.
Dry aging in a commercial cyrovac does nothing.
I wouldn't use the FS bags - because they don't allow the meat to "breathe" (let moisture escape). You need to try the dry bag steak bags - which are special bags designed to allow moisture to escape, which is what "dry" aging is all about.Maybe I'll try this with something small first in the food saver sealer bags if it works ok I'll try something bigger. Thanks Theresa and Teacup!
You can not dry age at home. You can dry it out at home and change the maillard reaction rate when it is cooked. But you can not dry age at home.Originally Posted by FLbobecu
Have you dry aged at home? If so, how did you go about doing it?
Then what is being done here?You can not dry age at home. You can dry it out at home and change the maillard reaction rate when it is cooked. But you can not dry age at home.
You can not age in a commecial cyrovac. I don't care whether they call it wet or dry aging it can not be done. EVER. You can let it sit for weeks, but then that is what UVC kill, inert gas pack, low oxygen packaging was really designed for .... long shelf life.
Dehyrdration of the meat. The protien fibers are missing a lot of water after sitting in a bag that allows the moisture to escape. This causes less steam to hammer the protien strand when it hits the grill. That causes a maillard reaction deeper then a non-dehydrate piece of beef. Which does make the steak taste different.Then what is being done here?
Right. Which is being done in the link I posted above, correct?The real dry aging process (as in USDA approved or home butcher completed) is an enzymatic and Bac-T process that is breaking the protiens down to amino-acids, which are reacted on to create sugars. Dehydration is also part of the real dry age process, but the creation of the sugars is what it is really about.
No, they are just dehydrating the beef.Right. Which is being done in the link I posted above, correct?
Gotcha, thanks. Makes sense now. :)No, they are just dehydrating the beef.
A piece of beef like they are showing is from a packing house. Packing houses run a number of Antibacterial and antifungal products on the subprimes to reduce microbial action to damn near zero count per deciliter.
So the processes that degrade (age) the beef are missing. The fact that the good Bac-T are missing allows the colonization of the meat by the more nasty racid producing bacteria.
However with the level of purity of the meat it would take 14 days for those colonies to get to racid stage, so magically most home aging is "no more then seven days" they no how long a cyrovac can take after being broken prior to getting into trouble by the outside colonies.
The fact they trim off the fat cap lets you know it is only dehydration, not dry aging.
I have seen a few restaurants that have a dry aging station, but they cut their own beef and have the USDA and HACCP protocols to handle the colonies correctly.
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