Dry aged steaks.....

[rbnice1]

You will be able to tell if there is a issue. Once you cu8t the steaks it will smell like a really beefy steak. If it smells bad/rancid/ect I would pitch it. But its not likely if you use the dry aging bags.

 

[tareed94]

No no smell at all in the fridge.

Awesome! I had seen on Youtube "Guga Foods" uses the UMAi bags for dry aging, but he also has a dedicated meat fridge so a smell wouldn't be an issue for him. I couldn't find anywhere online that would say one way or the other, that was my holdup. I've got my normal fridge, and a beer fridge in the garage, I wouldn't want either one to have a bad smell. Haha. I'll need to snag some bags...

 

[rbnice1]

Guga's channel is what originally got me interested. It looked so easy. The only thing I will say is make sure you rotate the meat once in a while. I left mine the same the whole time and the back half froze a little. So next time I will spin it 180Deg every week.

 

[tareed94]

Guga's channel is what originally got me interested. It looked so easy. The only thing I will say is make sure you rotate the meat once in a while. I left mine the same the whole time and the back half froze a little. So next time I will spin it 180Deg every week.

That's pretty funny then. Lol. I will definitely make sure to do that when I get to it. I'm planning to get stuff for steak and dry cured meats.

 

[KingDaD37]

 

[KingDaD37]

17 DAYS INTO MY FIRST try. hope they turn out looking like yours

 

[jfsjazz]

Awesome! I had seen on Youtube "Guga Foods" uses the UMAi bags for dry aging, but he also has a dedicated meat fridge so a smell wouldn't be an issue for him. I couldn't find anywhere online that would say one way or the other, that was my holdup. I've got my normal fridge, and a beer fridge in the garage, I wouldn't want either one to have a bad smell. Haha. I'll need to snag some bags...

I'm 3 weeks into aging a whole strip loin with Umai in my beer fridge and haven't smelled a thing yet!! I'm testing my beer daily to be sure!!!

 

[browneyesvictim]

Looks great to me! from my experience, 30 days was not enough, and 60 days was overkill. 45= just right. Also I quit using the UMAi bags altogether. Bare Backed Naked is even better! See in my thread below in my sig.

 

[rbnice1]

I'm 3 weeks into aging a whole strip loin with Umai in my beer fridge and haven't smelled a thing yet!! I'm testing my beer daily to be sure!!!

LMAO!

 

[rbnice1]

Looks great to me! from my experience, 30 days was not enough, and 60 days was overkill. 45= just right. Also I quit using the UMAi bags altogether. Bare Backed Naked is even better! See in my thread below in my sig.

I think 30 - 45 days is good... I wouldnt want any stronger of a dry aged flavor.

 

[paulgeorge]

So, I really thought I had already posted this but I guess not. Decided to try my hand at dry aging. Got a 17lb boneless rib roast from Sam's and put it in a dry age bag. Then into the fridge for 34 days! Trimmed all the bad stuff off then souis vide at 131F for 4 hours. Finished on the wood fired grill and they were amazing! The fat that normally would be grizzle and tough was like butter.
View attachment 402752
2 weeks in. View attachment 402753 3 weeks

View attachment 402754 week 4
View attachment 402755 Ignore the A1!!!! Its for the potatoes. No steaks were harmed by A1 in the making of this experience.
View attachment 402756 You can kinda of see here how after cooking the fat pulled apart from the meat and from itself on its own read more at Herd butchery.
View attachment 402757

I dry aged for one week at 33-37*F. Patted off all moisture and placed on a wire rack on bottom shelf in my beer fridge. Opened door once a day. All sides of beef were very hard and dry. Before frying steaks i dressed with a little oil and s & P. Beef was tenderloin about eight pounds.Thanks for any suggestions. Codfish.

 

[dr k]

I dry aged for one week at 33-37*F. Patted off all moisture and placed on a wire rack on bottom shelf in my beer fridge. Opened door once a day. All sides of beef were very hard and dry. Before frying steaks i dressed with a little oil and s & P. Beef was tenderloin about eight pounds.Thanks for any suggestions. Codfish.

You can't dry age sliced steaks or primal, sub primal roasts a week to get the post rigor enzymes cathepsin and calpain to tenderize in such a short time. You can dehydrate the meat (steaks) a week to get them beefier tasting. The deoxymyoglobin purple color of freshly harvested beef cattle when halved into two sides of beef blooms to the cherry red oxymyoglobin when cut and displayed in a butcher's glass refrigerated cabinet, as oxygen blooms the myoglobin it then turns to metmyogloin when iron in myoglobin rusts or oxidizes to the brown color from being exposed to oxygen. You can wrap and unwrap deoxymyoglobin and oxymyglobin stages in meat and the they go back and forth between purple and red but not the metmyoglobin since it has oxidized forever until it spoils, if not cooked. Metmyoglobin is not spoiled. It's just the direction it is going over time and exposed to oxygen. Get a brown steak in the manger special mark down. It has had more time to have post rigor enzymes to break down proteins that is not bacteria, then salt/dry brine a decent amount of Kosher salt an hour an inch (1.5 hours) for an 1.5 inch brown/ red steak. You can even over salt and rinse and dry before cooking and see the fascicles pull apart. Salting during the pre rest dissolves salt into the two ions sodium and chloride. These atomic particles through mostly diffusion and some osmosis dissolve the thicker contracting filament protein myosin so it can't contract with it's other thinner filament contracting protein Actin. So during cooking presalting/dry brining is a tender/juicier result than if you didn't dry brine. If you get a brisket cryovac sealed in it's original vac bag, ask the butcher for the packaging/box date if not on the label. You have 45 days from the packaged/box date to wet age in you fridge before deciding when to smoke/cook it. Not with pork. Freeze or cook pork before the date on the vac pkg. Pork is not a saturarted fat like beef's cakey, flakey and chunky protein membraned fat you can reduce to tallow. Pork is less saturated, sticky, mushy, slickory and will turn rancid easily so that's the second reason for curing pork. The myth of taking meat out of the fridge 20 min before cooking is a stupid myth. It's the dry brining that works better than in a fridge that the hygoscopic effect of salt works faster than a cooler surface in the fridge. The myth has been broken and I have even disproved it. 1.5" steak in a 37* fridge put on a 67* plate in the kitchen is just 30* difference. If you are familiar with stalls in cooking tougher cuts to get tender at higher temps you'll know that the closer these tougher cuts get to the set temp the slower they cook as well with 37*-67*. So in two hours the steak got to an IT of 50*. Just a 13* rise from fridge and 17* from room temp. Chefs don't have a clue that say this. Yes, the hygroscopic effect from the surface of meat at room temp works faster when salting/dry brining. Getting the meat to room temp will never happen so put a therm in it and tell everyone when it does get to room temp in a day or so. Oh, the bone doesn't add flavor to the meat just like the meat doesn't add flavor to the bone!-