Methods to dry-age steaks at home?

[Daba's BBQ]

Hi

I have been wanting to try and dry-age my steaks at home but have yet to find a method that works well. The latest one I came across is from Alton Brown. He suggested using skewers through the meat and place on top of a pie pan so the meat does not sit on the pan. Then place several pieces of paper towels on top of the meat in the coldest part of the refrigerator. Keep it there for 3 days, turn over the met, and replace the paper towels. I have yet to try it, but it sounds interesting.

Has anyone else had any success with dry-aging?

Peace.

 

[JckDanls 07]

Here's my thread for my first try... It comes out today after a 60 day aging process... Umai bags (or equivalent) are the way to go... google search for dry age bags ...

Dry Aging Preferences ??

So I got a 3 bone standing rib roast... It will be cut into steaks .. maybe even some sliced thin for philly cheese steaks ... If you were to dry age... would you slice (for steaks) first and then dry... or dry the whole roast before slicing ?? Cut the bones off first or leave them on and...

www.smokingmeatforums.com

 

[Ringer]

I've also heard that the sausage maker wraps are good.

The Sausage Maker - DrySteak Wraps for Dry Aging https://a.co/d/4OvqSgw

 

[jcam222]

Wraps seem to be the safest way too from what I gather.

 

[SmokinEdge]

I use the collagen sheets and place the meat on a wire rack in the fridge.

https://www.smokingmeatforums.com/threads/dry-aged-new-york-steak.312126/

 

[DanG123]

I've had success with UMAi bag. here's 60-day boneless Rib Eye... at day 0/30/60 and trimmed...

 

[radioguy]

I've had great success with UMAI dry steak bags. They are a bit pricey but the results are great. I'll get new york roast on sale at Costco and age for 45+ days.
RG

 

[MileHiGuy]

I've also heard that the sausage maker wraps are good.

The Sausage Maker - DrySteak Wraps for Dry Aging https://a.co/d/4OvqSgw

I have these wraps / bags as well. I'm going to try them out soon. I saw another post on here about making you own homemade Coppa and I got them for that purpose. I haven't used them yet because my meat is still in the brining phase. I will use them in a week or so when I get into the dry age phase of the process. Here is the link to the recipe / process I'm following: https://twoguysandacooler.com/spicy-capocollo/

Good luck whatever route you go!