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Dry aging steaks at home
Has anyone here used this or something similar to it? I'm thinking it will make a great gift from my wife for Christmas.
My dog thinks I'm a grilling god.
Comments
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all you need to do is put the roast where you would put this thing, and keep other foods from touching it.
no special equipment is required.
clear a spot on your shelf, and park the roast there on a rack over a shallow pan. done.
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for the price you could buy a second fridge
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@Grillin_beers I have looked at it as well and based on what I have read here in this forum I decided it wasn't necessary. I am just going to clear a space in my fridge for the roast and go from there.EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
Thanks a lot guys. @RRP messaged me about some bags that look promising so I might give those a go before I pull the trigger on a $250 box.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
bags are good for placating the wife. but you can do it without them too.
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I've heard of those...."D-bags" or something?
______________________________________________I love lamp.. -
Read this. No need to buy anything, least of all, a steakager!
http://eggheadforum.com/discussion/1200763/pro-tip-if-you-wanted-to-serve-a-45-day-dry-aged-roast-for-christmas-dinner-its-too-late-but/p1
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
not that it matters... but i am not so sure myself what the problem is with " big chunk of raw meat sitting exposed in your kitchen refrig". sounds vaguely editorial. and that's ok.... i'm editorial too
but you'll notice, all such discussions of the umai product here avoid what it does differently than just leaving the meat in a fridge like the commercial places do. we skip the how and why, and simply focuses on implying that exposed flesh is somehow dangerous or unsafe or just 'wrong'. or rather, that it is better to have it covered.
visit their website, and check the whitepapers if any. there are considerations re speed of drying over different lengths of time aging. it may fit your need
but also, go to a butcher's case, not a supermarket, a real butcher. nothing is wrapped, it's kept out in the cold air. this is why a chicken bought from a butcher will brown better than supermarket chicken. and it's how dry aging came to be. no special tools or process, just keeping the meat in cold air until someone bought it.
open and honest discussion here. no selling one way or the other.
i just am an advocate for simplicity, no extra expense, and a frank understanding of fact, with zero emotional weight and no "fear of the unknown"
i am the simplest type of idiot. i don't complicate things unnecessarily (salt in a pan under the meat? someone, seriously, please explain...). open the fridge, toss in the meat, shut the door. move on.
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JustineCaseyFeldown said:not that it matters... but i am not so sure myself what the problem is with " big chunk of raw meat sitting exposed in your kitchen refrig". sounds vaguely editorial. and that's ok.... i'm editorial too
but you'll notice, all such discussions of the umai product here avoid what it does differently than just leaving the meat in a fridge like the commercial places do. we skip the how and why, and simply focuses on implying that exposed flesh is somehow dangerous or unsafe or just 'wrong'. or rather, that it is better to have it covered.
visit their website, and check the whitepapers if any. there are considerations re speed of drying over different lengths of time aging. it may fit your need
but also, go to a butcher's case, not a supermarket, a real butcher. nothing is wrapped, it's kept out in the cold air. this is why a chicken bought from a butcher will brown better than supermarket chicken. and it's how dry aging came to be. no special tools or process, just keeping the meat in cold air until someone bought it.
open and honest discussion here. no selling one way or the other.
i just am an advocate for simplicity, no extra expense, and a frank understanding of fact, with zero emotional weight and no "fear of the unknown"
i am the simplest type of idiot. i don't complicate things unnecessarily (salt in a pan under the meat? someone, seriously, please explain...). open the fridge, toss in the meat, shut the door. move on.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:JustineCaseyFeldown said:not that it matters... but i am not so sure myself what the problem is with " big chunk of raw meat sitting exposed in your kitchen refrig". sounds vaguely editorial. and that's ok.... i'm editorial too
but you'll notice, all such discussions of the umai product here avoid what it does differently than just leaving the meat in a fridge like the commercial places do. we skip the how and why, and simply focuses on implying that exposed flesh is somehow dangerous or unsafe or just 'wrong'. or rather, that it is better to have it covered.
visit their website, and check the whitepapers if any. there are considerations re speed of drying over different lengths of time aging. it may fit your need
but also, go to a butcher's case, not a supermarket, a real butcher. nothing is wrapped, it's kept out in the cold air. this is why a chicken bought from a butcher will brown better than supermarket chicken. and it's how dry aging came to be. no special tools or process, just keeping the meat in cold air until someone bought it.
open and honest discussion here. no selling one way or the other.
i just am an advocate for simplicity, no extra expense, and a frank understanding of fact, with zero emotional weight and no "fear of the unknown"
i am the simplest type of idiot. i don't complicate things unnecessarily (salt in a pan under the meat? someone, seriously, please explain...). open the fridge, toss in the meat, shut the door. move on.
was basically the rationale for buying the BGE. why's a BGE so much better than a gasser? and then, some education, and the difference was obvious.
to each his own. i just like in-fo-mashun when i am deciding what to do. figure others might too.
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JustineCaseyFeldown said:fishlessman said:JustineCaseyFeldown said:not that it matters... but i am not so sure myself what the problem is with " big chunk of raw meat sitting exposed in your kitchen refrig". sounds vaguely editorial. and that's ok.... i'm editorial too
but you'll notice, all such discussions of the umai product here avoid what it does differently than just leaving the meat in a fridge like the commercial places do. we skip the how and why, and simply focuses on implying that exposed flesh is somehow dangerous or unsafe or just 'wrong'. or rather, that it is better to have it covered.
visit their website, and check the whitepapers if any. there are considerations re speed of drying over different lengths of time aging. it may fit your need
but also, go to a butcher's case, not a supermarket, a real butcher. nothing is wrapped, it's kept out in the cold air. this is why a chicken bought from a butcher will brown better than supermarket chicken. and it's how dry aging came to be. no special tools or process, just keeping the meat in cold air until someone bought it.
open and honest discussion here. no selling one way or the other.
i just am an advocate for simplicity, no extra expense, and a frank understanding of fact, with zero emotional weight and no "fear of the unknown"
i am the simplest type of idiot. i don't complicate things unnecessarily (salt in a pan under the meat? someone, seriously, please explain...). open the fridge, toss in the meat, shut the door. move on.
was basically the rationale for buying the BGE. why's a BGE so much better than a gasser? and then, some education, and the difference was obvious.
to each his own. i just like in-fo-mashun when i am deciding what to do. figure others might too.fukahwee maineyou can lead a fish to water but you can not make him drink it -
oh, and back to the marketing HIMALAYAN SALT BLOCK DRY AGED BEEF would sell for a pretty pennyfukahwee maineyou can lead a fish to water but you can not make him drink it
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fishlessman said:oh, and back to the marketing HIMALAYAN SALT BLOCK DRY AGED BEEF would sell for a pretty penny1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
really, again? fancy gizmo not needed sells for much money, creates profit.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
salt acts as a prehistoric ionic breeze releasing negative ions that meld with the positive ions coming off the beef creating a fresher smell in the fridge and on the beef everything can be found on the webfukahwee maineyou can lead a fish to water but you can not make him drink it
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@JustineCaseyFeldown I totally believe you that a bag might not be necessary. That's more for my wife's happiness than anything else. The reason I thought I needed a dedicated fridge was that I was under the impression you needed a fan to keep the air moving.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
I've used the umai bags before and the steaks tasted great. Here is an interesting article though about whether or not using those is truly "dry aging" since the bags do not let oxygen in. They do however release moisture, which is a benefit over the traditional wet aging process.
http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
It it would be interesting to do a blind taste test on a umai "dry aged" steak vs a traditional dry aged steak that utilized oxygen. -
Dyal_SC said:I've used the umai bags before and the steaks tasted great. Here is an interesting article though about whether or not using those is truly "dry aging" since the bags do not let oxygen in. They do however release moisture, which is a benefit over the traditional wet aging process.
http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
It it would be interesting to do a blind taste test on a umai "dry aged" steak vs a traditional dry aged steak that utilized oxygen.Snellville, GA -
oxidizingfishlessman said:salt acts as a prehistoric ionic breeze releasing negative ions that meld with the positive ions coming off the beef creating a fresher smell in the fridge and on the beef everything can be found on the web
as for humidity, how would it 'control' humidity in an open system, one where the door keeps opening and closing?
it's like people suggesting using packets of dessicants to store old books. their thinking is it absorbs moisture.
well, it does. and then stops absorbing once it can't absorb any more. then it gives it up when things get drier. but you can't assume it is holding it at some ideal zone without actually measuring it.
the funny thing is you'll have one person saying it absorbs humidity (why you want that, i dunno). another guy saying it helps maintain it. or something.
like the frigging towels. "hey guys, this time-tested process is working perfectly. anything missing?" "well, maybe we should drape towels on the meat?" "hey.... great idea!"
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fishlessman said:oh, and back to the marketing HIMALAYAN SALT BLOCK DRY AGED BEEF would sell for a pretty penny
@fishlessman don't even think about it, already been patented by david burke they were rated the #1 steak house in Chicago a few years back. i honestly didn't think it was that great.from his website, my bolding:
Few things say “great idea!” like being awarded with a U.S. Patent – an intellectual property right granted by the U.S. government to an inventor with a unique idea. The David Burke Group has recently been awarded a patent for our dry-aging beef process – the technique that makes our steaks and burgers exceptional and stand apart from the rest. The insightful creativity for infusing food with flavor won us the right to call the process our own, and to prevent anyone else from swiping the great idea.
Our process for dry-aging meat features a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. At the same time, the beef absorbs the subtle flavors of the salt, resulting in beef that is tender, deep with flavor, and absolutely delicious. The steaks served in our restaurants are typically aged for 28, 40, 55, or 76 days. The longer the steak ages, the more intense it becomes as moisture evaporates and concentrates the flavors.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
JustineCaseyFeldown said:
but also, go to a butcher's case, not a supermarket, a real butcher. nothing is wrapped, it's kept out in the cold air. this is why a chicken bought from a butcher will brown better than supermarket chicken. and it's how dry aging came to be. no special tools or process, just keeping the meat in cold air until someone bought it.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
JustineCaseyFeldown said:oxidizingfishlessman said:salt acts as a prehistoric ionic breeze releasing negative ions that meld with the positive ions coming off the beef creating a fresher smell in the fridge and on the beef everything can be found on the web
as for humidity, how would it 'control' humidity in an open system, one where the door keeps opening and closing?
it's like people suggesting using packets of dessicants to store old books. their thinking is it absorbs moisture.
well, it does. and then stops absorbing once it can't absorb any more. then it gives it up when things get drier. but you can't assume it is holding it at some ideal zone without actually measuring it.
the funny thing is you'll have one person saying it absorbs humidity (why you want that, i dunno). another guy saying it helps maintain it. or something.
like the frigging towels. "hey guys, this time-tested process is working perfectly. anything missing?" "well, maybe we should drape towels on the meat?" "hey.... great idea!"
theres a place in ireland making salt blocks with seaweed thats supposed to be even better for dry aging. adds an irish twist for marketing
fukahwee maineyou can lead a fish to water but you can not make him drink it -
blind99 said:fishlessman said:oh, and back to the marketing HIMALAYAN SALT BLOCK DRY AGED BEEF would sell for a pretty penny
@fishlessman don't even think about it, already been patented by david burke they were rated the #1 steak house in Chicago a few years back. i honestly didn't think it was that great.from his website, my bolding:
Few things say “great idea!” like being awarded with a U.S. Patent – an intellectual property right granted by the U.S. government to an inventor with a unique idea. The David Burke Group has recently been awarded a patent for our dry-aging beef process – the technique that makes our steaks and burgers exceptional and stand apart from the rest. The insightful creativity for infusing food with flavor won us the right to call the process our own, and to prevent anyone else from swiping the great idea.
Our process for dry-aging meat features a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. At the same time, the beef absorbs the subtle flavors of the salt, resulting in beef that is tender, deep with flavor, and absolutely delicious. The steaks served in our restaurants are typically aged for 28, 40, 55, or 76 days. The longer the steak ages, the more intense it becomes as moisture evaporates and concentrates the flavors.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
"the beef absorbs the subtle flavors of the salt".
so. um, a mineral somehow becomes airborne and lands on the meat?
what a crock of marketing bvllsh!t. just the dumbest crap possible.
and you are not trying to dry out the beef faster than it otherwise would. dries too quickly, and you can't age as long. or, age as long, and your meat will be drier than you want.
as long as it sounds good and reasonably plausible, the public will latch on
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Eggdicted_Dawgfan said:Dyal_SC said:I've used the umai bags before and the steaks tasted great. Here is an interesting article though about whether or not using those is truly "dry aging" since the bags do not let oxygen in. They do however release moisture, which is a benefit over the traditional wet aging process.
http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
It it would be interesting to do a blind taste test on a umai "dry aged" steak vs a traditional dry aged steak that utilized oxygen.Sandy Springs & Dawsonville Ga -
Here's the link for anyone interested.
http://eggheadforum.com/discussion/1199253/100-day-dry-aged-beef-project#latest
Sandy Springs & Dawsonville Ga -
45 is the bomb. sweet spot for home aging without humidity controls (to go longer without drying too much)
trivia question.
why 45 days?
it's everywhere now. never was. 21 and 28 days were the maximums that were available.
hint: greeneggers+eggheadforum+lurkers (plus a little spill over on the bag forum, i'm sure)
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bgebrent said:
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:bgebrent said:Sandy Springs & Dawsonville Ga
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bgebrent said:Eggdicted_Dawgfan said:Dyal_SC said:I've used the umai bags before and the steaks tasted great. Here is an interesting article though about whether or not using those is truly "dry aging" since the bags do not let oxygen in. They do however release moisture, which is a benefit over the traditional wet aging process.
http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
It it would be interesting to do a blind taste test on a umai "dry aged" steak vs a traditional dry aged steak that utilized oxygen.
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