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Well. I ain\'t dead yet.

stikestike Posts: 15,597
edited 4:56AM in EggHead Forum
Pics to follow, but given that taxes are done, it's 70+ degrees out, and I'm three martinis in, I will say that (in my unofficial opinion) the fat and outer inch of a 100-day dry-aged steak is phenomenal. The inner meat tastes the same as the 60-day, but with a lesser texture. Maybe too much water loss at 100 days. Doesn't make it hard, but almost feels hollow and empty like a dry sponge. Same size, but not firm enough. Vacuous. Like Fidel

So. Verdict? Well. 60 days was still the best steak I have ever had. 100 days is nice to have as a feather in the cap. But taken together, makes me wonder what 75 days is like

Time for Hoss or 2fategghead to go to (only) 75 and inspire a new generation.
ed egli avea del cul fatto trombetta -Dante

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    I will have to get a ribeye primal and take it to 75 days. :) When I do I'll talk to you first. ;)
  • MaineggMainegg Posts: 7,787
    LC served hers at the after party. TO DIE for!!!! cant start one now as we head home in a week or two. but will set them up when back in the grate white north..
  • stikestike Posts: 15,597
    i still need to try your bacon. your bacon pics have inspired me.

    :)

    as far as the dry-aging goes, at least it's nice to have found my personal upper end. although, if it were more humid, i wonder how 100 days would go. because it wasn't a case of poor taste, just that the texture at 100 days was a little lacking.


    hmmmm... maybe i'll start humidifying! :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    LC? i think you must be mistaken. she would never advocate such foolhardy foodsafety foolishness. ;)
    ed egli avea del cul fatto trombetta -Dante
  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Jeff, I tried to document that belly cure as well as I could with lot's of pic's. The 5 pounds of belly I cured using Hi Mountain was very good but, after speaking to LC I feel the slab was sliced with the grain by mistake because the texture was chewy. The other 5 pounds was fantastic using the Tender Quick in a sweet peppery recipe.

    About your thoughts on dry aging I feel you may be on to something by adding humidity during the drying process. That way of thinking has many variables. My mind is swimming with ideas... ;)
  • stikestike Posts: 15,597
    i'm just giving you grief about the bacon. i have been posting more than a few bacon pics the past 18 months or so, and every time someone gives you or someone else props, i always get an email from a few 'interesting' people asking me how it feel that you are getting all the bacon love.

    i try to remind them that i didnt invent bacon, and that if anyone here deserves credit, it's thirdeye.

    things come in waves. lots of folks doing the Trex steak have no clue who Trex is, for example.

    so, if you get forum-cred for the bacon posts, that's no skin off my nose. i owe it to Thirdeye, bill, and a couple oldtimers who were makin bacon afore i ever did.

    i say, bacon all 'round!
    ed egli avea del cul fatto trombetta -Dante
  • HossHoss Posts: 14,600
    I,for one,am glad you're not dead.I will attempt to procure a subprimal of beef loin this next week and embark upon the journey to beef nirvanna,75 day commando dry aged steaks.I may follow in your footsteps and sample at 21,28,35,45,60 and 75 day intervals.Thank you for risking your life and reporting on the 100 day results. :)
  • stikestike Posts: 15,597
    Not a bad plan, man Will be good to hear whatcha think

    But i am not going to be able to reply much more tonight

    Hard. To. Type. Through. The. Searing. Abdominal. Cramps.
    ed egli avea del cul fatto trombetta -Dante
  • FlaPoolmanFlaPoolman Posts: 11,670
    Little Chef cooked up 6 or 8 dry-aged ribeyes and strips at the afterparty and they came out great. Never tried them much before but after yours and others posts I'm going to have to give it a shot
  • 2Fategghead2Fategghead Posts: 9,623
    Ha! When I get contacted I wonder why because It was my first but, I say pay it forward and splain what I did and how it cam out...it helps me think how I did it and where I could do better. Several times I say "Stike said..." and kinda leaving thirdeye out there. :blink: I have come to you on several occasions as well as thirdeye. This forum is a wonderful place. :)
  • stikestike Posts: 15,597
    We've been trying to tell you all...
    Hahahaha
    ed egli avea del cul fatto trombetta -Dante
  • FlaPoolmanFlaPoolman Posts: 11,670
    Yea but you know me,, I only listen to the voices in my head :ermm:
  • RRPRRP Posts: 19,202
    Jeff, I'm doing it my way using a DrybagSteak product, but I'm now at day 30 on the way to 60 days with this beautiful rib eye sub primal that after trimming still weighed in at 16 pounds. At the start:

    IMG_2108.jpg

    Now half way through:
    IMG_2140.jpg

    Counting off the next 30 day!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Jeffery Steingarten wrote an article about dry aging steak. It is included in his book It Must've Been Something I Ate. Anyway, his analysis concluded with the same 60 days is the best tasting.

    He also did a study of major steakhouses in America, and found that only two dry age beyond 35 days, and several wet age. Bern's in Tampa is a real treat. The other was the famous Peter Luger.

    Lastly, for a really unique steak experience get a full intact spinalis dorsi muscle that has been dry-aged (the most flavorful part of the ribeye cut).

    David Burke's Primehouse ages at 34 to 40 degrees with 60% to 70% humidity and a pink himalayan salt block wall. They dry them as sub-primals on wire racks. They dry ribeyes, chuck for burgers, sirloin, short loin (porterhouse -- sirloin NY strip and tenderloin or KC strip), and some experimental stuff like prosciutto, veal (maybe breads), brisket, kidneys.
  • stikestike Posts: 15,597
    the subject
    01-thawing.jpg

    everyone getting soaked
    02-soaking.jpg

    salted
    03-salted.jpg

    searing
    04-searing.jpg

    obligatory plated pic, least blurry one i have :blush:
    05-blurry.jpg
    ed egli avea del cul fatto trombetta -Dante
  • eenie meenieeenie meenie Posts: 4,392
    You're now officially on the panettone list stike. :)
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Jeff, Great looking steak.

    Should a person dry age a prime cut or choice...

    Is the reason for dry aging to improve the flavor?

    Will dry aging make the meat more tender?
  • stikestike Posts: 15,597
    Yes. Yes. Yes.
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    What's the panettone list?
    :ermm:
    Are there rules for getting on/off the list? And are bribes encouraged?
    ed egli avea del cul fatto trombetta -Dante
  • eenie meenieeenie meenie Posts: 4,392
    Nope stike, once you're on the list, you're on the list. :evil: No returns allowed. However, in a pinch, you could regift it to Little Steven at Christmas time to use as a hockey puck.

    You're on the list because I told you I'd send you one if you ate the brown end and lived to tell. Those drinks must have killed some of your memory cells. :pinch:

    You'll just have to wait until the moon and stars align so that #1 I have time on my hands and #2 The temperature is 68 degrees in my house.
  • stikestike Posts: 15,597
    I won't regift a panettone, no way.
    Thanks very much!
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 27,980
    Rebecca,

    He never even shares. Is there some rule against shipping bread to Canada? :(

    Steve

    Steve 

    Caledon, ON

     

  • eenie meenieeenie meenie Posts: 4,392
    For you Steven, anything. After all you were my most generous elfster! :)
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