Dry Aging Bone Ribeye update

Hoss's BBQ

Well I posted on day 6 about a week ago of my dry aging of a bone in ribeye. Saturday was day 14. I did not have my computer so here is th day 14 update. This Saturday will be 21 days I think I may go 28 which will be christmas day! Then I am going to use some of that sea salt my santa gave me and grill me and my moma steak! Hoss

Day 1

day 6

day14


sorry the whole ribeye shot is fuzzy!

Little Steven

Hoss,

It's getting that good skanky stuff all over it. Beautiful!

Steve

Hoss

LAWDAMERCY!

FlaPoolman

Heaven in the making

Firetruck

That's gonna be nice

mkc

Cool! I'm on day 9 for my boneless prime ribeye (6.5 pound starting weight). I'm using RRP's Foodsaver/Drybag technique.

It's only the 2 of us, so a fair portion will be portioned out, Foodsavered, and frozen when we're done with the aging process. Good thing I still have time to decide the steak/roast breakdown.

RRP

Glad to hear that! I'm waiting until after the 25th due to refrig space reasons to get a Drybag standing rib roast primal going myself!

BobS

I think that you need to do a test of a steak at 21 days and then give an honest comparison on the results vs 28 days. Mostly just because I want more pictures and stories about how good it is.

Hoss's BBQ

Bob I may just try that I am sure I can onvince my mom to have steak twice while she visits. I am happy at the results so far just be the fact that I do not see any mold growing on it etc. I am sure that I will portion it into steaks when I am finally done. Hoss

emilluca

WOW the picture gave me a flashback of a cooler full of beef aging. There is a aroma that stays with you. The smell is heavenly and the mouth juices start flowing.
Emil

emilluca

I would cut the steaks giving a boneless slice then bone-in then boneless etc.....
Would not want to break up the flavor of a piece of beef cooking on the bone.
Cut it straight no ramp steaks allowed.

Emil

Rib Fan

Nice decomposition job!!! Will be tasty

Wayne