LET THE AGING BEGING

[auerjr]

I recently picked up the new Reserve 50 Dry Ager from Pro Smoker after watching the review on YouTube by 2 Guys & A Cooler.
First into the cabinet 13.4 lb 6 bone standing rib roast! Plan is let it age for min. of 30 days might take it to 45 days. turns out good!

temp is set at 34* and humidity at 78. Will update when I pull it

 

[mr mac]

Watching this one, for sure!

 

[Brokenhandle]

Me too!

Ryan

 

[Winterrider]

Nice , following !

 

[jcam222]

In for the ride and adding this to my toy list.

 

[checkdude]

That's a beauty! Seen it on the show also. It's very tempting.

 

[Retired Spook]

That is a nice gadget! I would love to have one, however, the likelihood of getting high quality green beef here in Texas, is about zero.

Looking forward to seeing your results.

 

[mr mac]

That is a nice gadget! I would love to have one, however, the likelihood of getting high quality green beef here in Texas, is about zero.

When we were in Cleburne, there were a few ranchers that processed their own for local buyers.

 

[crankybuzzard]

I love love love dry aged beef, but the bride isn't a fan.

Looking forward to eating vicariously through you on this one! I'm in for the finish

 

[auerjr]

That is a nice gadget! I would love to have one, however, the likelihood of getting high quality green beef here in Texas, is about zero.

Looking forward to seeing your results.

I'm fortunate to have a local butcher only a few miles up the road with local beef. hard to walk out with only a few items

 

[auerjr]

I love love love dry aged beef, but the bride isn't a fan.

Looking forward to eating vicariously through you on this one! I'm in for the finish

lol

 

[crankybuzzard]

That is a nice gadget! I would love to have one, however, the likelihood of getting high quality green beef here in Texas, is about zero.

Looking forward to seeing your results.

Retired Spook Shoot me a PM with where you are located. We raise our beef, but I know a LOT of butchers in the state and also friends with a LOT of other beef producers. We can get you hooked up with a butcher or rancher for the good stuff.

 

[Retired Spook]

Retired Spook Shoot me a PM with where you are located. We raise our beef, but I know a LOT of butchers in the state and also friends with a LOT of other beef producers. We can get you hooked up with a butcher or rancher for the good stuff.

Thank you sir. Will do.

 

[indaswamp]

I'm pulling a chair up at the table for this one.....errybody make room! LOL!!

 

[auerjr]

pulled the rib roast last night. aged a total of 34 days. no off smells! checked multiple times over the 34days and the temp and humidity stayed the same.

starting weight was- 13lb 6.4oz
weight after 34days -10lbs 8.3oz (can't see the weight in the pictures)
23% loss

weight after trimming -5lbs 14.2oz. Cut into thick steaks and vacuum sealed.

Will make one tomorrow night for Valentine's dinner. I'll post pic of the cooked steak!

I have a few capicola's and a moose backstrap bresaola curing that will be going into the cabinet next.

 

[jaxgatorz]

Looks like it did a great job.. Those should taste awesome !!

 

[indaswamp]

Awesome job! I assume that 5+ pounds of loss included the bones. Seems high to me.....

 

[mr mac]

Oh, my! If I send you my home address...

Seriously, excellent work!

 

[auerjr]

Awesome job! I assume that 5+ pounds of loss included the bones. Seems high to me.....

yes, that includes the bones. I should have weighed the bones.

 

[tpc74]

What is that "black" portion on the meat? Is that just the process of aging? If the humidity is set at 78, how is that dry?

Forgive my newb dry aging questions lol, it does look great! It is just what comes to mind..