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Dry aged New York steak

GonnaSmoke

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The collagen sheets work just as well as Umaidry bags and cheaper
The steaks look fantastic and I almost always cook mine in a cast iron skillet.

Thanks for the idea about the collagen sheets, will definitely give those a try on my next dry age project...
 

Nefarious

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These were on sale a few weeks ago around $6.00lb so I picked up a couple (boneless). One to slice into steaks the other to dry age in the fridge then cut into steaks. I wrapped this one in collagen sheets and put in in the fridge for just about 3 weeks. These were maybe choice grade. The dry time made the meat darken up and get a bit sticky to the touch. The smell, while mild was very pleasant to a carnivore.
Fried these up in duck fat. Steaks seasoned with simple SPG. Then finished with butter. They went over into medium range but were still delicious for a sub grade meat.
The collagen sheets work just as well as Umaidry bags and cheaper. Posting this just for informational purposes. Thanks for stopping by.

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This could solve a problem I have. I want to smoke a brisket but have a couple of restrictions.

1) I have bought a big brisket at costco once and trimmed it down, it was just too much work for me and way too much meat, there are only two eaters here. i will not do that again. But, every once in a while costco will have a flat pre cut and ready to be cooked, way less meat.
2) I live in Seattle area and one never knows ahead of time when it will not rain. One might know a day ahead, sometimes. And the chances of running out and getting one of the flats described above is very slim on any given day.

I have never smoked a brisket before and I cant wait to do it. This idea of dry aging may just be an answer. Buy a flat when available and dry age it for a couple of weeks, then on the best day in the next two weeks I can smoke it. All problems solved.
 

crazymoon

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SE, Nice looking steaks and I like the collagen vs. Umai info ! I found 22"x24" collagen sheets (pack of five ) for 11.95 plus shipping at Waltons.
 
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Nefarious

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Is there any reason this concept can't be applied to lamb. Every year for new years we roast a leg of lamb and I buy it a few days before hand so it's fresh. Can I just buy it tomorrow and start the aging and it will get 3 weeks in before the cook?
 

SmokinEdge

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Is there any reason this concept can't be applied to lamb. Every year for new years we roast a leg of lamb and I buy it a few days before hand so it's fresh. Can I just buy it tomorrow and start the aging and it will get 3 weeks in before the cook?
Absolutely.
 

Daba's BBQ

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These were on sale a few weeks ago around $6.00lb so I picked up a couple (boneless). One to slice into steaks the other to dry age in the fridge then cut into steaks. I wrapped this one in collagen sheets and put in in the fridge for just about 3 weeks. These were maybe choice grade. The dry time made the meat darken up and get a bit sticky to the touch. The smell, while mild was very pleasant to a carnivore.
Fried these up in duck fat. Steaks seasoned with simple SPG. Then finished with butter. They went over into medium range but were still delicious for a sub grade meat.
The collagen sheets work just as well as Umaidry bags and cheaper. Posting this just for informational purposes. Thanks for stopping by.

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do you have a link to where I can buy them?
 

indaswamp

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Missed this thread first go around...glad it went back to the top. I'll keep my eyes open for some cheap steaks to try this as I have a bunch of collagen sheets on hand.
 

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