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permit to introduce my 62 day dry aged rib eye
Comments
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Aussie said:
Also, as I know you are the unpaid expert and spokesmodel for these bags, two questions for you. Can you get these in Canada? Has anyone used these for drying charcuterie? I am gonna try some prosciutto but my beer cooler seems too moist for this and would the bags work for removing moisture from the meat or cured sausages?
Thanks.
Or you can go to there website pick which system/style ofmeat you wish to make , and they will post. Hope this helps.Re-gasketing America one yard at a time. -
cook861 said:Looks great Ron how are you going to cook them and at what temp
Re-gasketing America one yard at a time. -
Looks great Ron - very cool!"I've made a note never to piss you two off." - Stike
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That looks AWESOME. Thanks for the write-up and pics.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Drooling over hereXL & MM BGE, 36" Blackstone - Newport News, VA
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Very nice Ron!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Brother that steak looks great from where I'm sitting.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Hmmm, I was just reading their kickstarter campaign a few days ago and was planning in asking about it in here today. I'm very intrigued.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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BTW they blew through their Kickstarter goal of $10,000 last week. I see as of now they are at $12,303 and there are several days to go. Climb aboard!!!
Its fantastic that the kickstarter program is going strong.
Thanks for sharing about the kit, I would have never found out about it otherwise. -
Was going to ask (apologize if covered elsewhere in the strings) but how did you control the temperature and humidity for the ageing process.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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refrigerator I believe. From the site:
WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
4Runner said:refrigerator I believe. From the site:
WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.
BTW their Kickstarter has now gone over $15k. Not bad for a modest $10k goal, huh?Re-gasketing America one yard at a time. -
would gladly take home the trimmings from that was looking at a choice cut primal this week unaged for 8.50 and somehow they cut it into a ribeye steak and were charging 13.99 a pound unaged
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@RRP - just watched the video where a guy takes a huge 20 plus ## rib roast and seals it in a dry bag and then pulls it out 35 days later and trims. Now, he trimmed off all the dark waxy outside. I believe you just cut your strip into steaks and left the outside as is.....is that correct?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I never understand why people don't realize the savings they can easily achieve by buying a full sub primal and steak it out themselves - even unaged. Guess they see a $150+ price tag and their mind locks down!Re-gasketing America one yard at a time.
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4Runner said:@RRP - just watched the video where a guy takes a huge 20 plus ## rib roast and seals it in a dry bag and then pulls it out 35 days later and trims. Now, he trimmed off all the dark waxy outside. I believe you just cut your strip into steaks and left the outside as is.....is that correct?
Re-gasketing America one yard at a time. -
Looks great Ron, can you tell me the approximate coast for the materials to dry age my own steaks. I love the idea of doing thisXL BGE, KJ classic, Joe Jr, UDS x2
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ryantt said:Looks great Ron, can you tell me the approximate coast for the materials to dry age my own steaks. I love the idea of doing this
http://www.drybagsteak.com
Re-gasketing America one yard at a time. -
Thank you, I appreciate your help.XL BGE, KJ classic, Joe Jr, UDS x2
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@RRP
I have never had the opportunity to have a true dry aged steak. I hear that the outer layer you spoke of to be an acquired taste. I want to buy these bags and do it but I am unsure about the taste I have heard about. Can you elaborate on what the taste is reminiscent of? -
Let's backup a second. The reason you are dry aging is to let the meat give up the tasteless water in the cells. Also that and with the time period then the natural enzymes present in the meat continue to break down the fibers thus tenderizing it. The meat has a more concentrated beefy taste which is what you are wanting to achieve. Whether you like the taste of that tough exterior is a matter of choice. I like it but my wife doesn't. I will trim her steak to make her happy, but the meat itself is not tainted by that exterior. If you don't like it trim it off!Re-gasketing America one yard at a time.
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Looks great RRP, but I didn't think UMA dry bags were really necissary in a clean refigerator. I've used the dry bags and also gone commando and have not noticed any difference so now don't use bag. The bags aren't that expensive, but I wouldn't advise people to rush out to buy a foodsaver just to try dry aging in my opinion. If you already have a foodsaver, the costs of the bags is negligble if you want the peace of mind from "nasty's", but not necissary. No disrespect intended, but I think I recall you endorse/affiliated to the manufacturer, (which is why I bought them on your advice), which is fine but folks should know they can try dry aging without buying bags/foodsaver. Just put a hunk of meat on a plastic (no metal) grate so it gets plenty of air. Just my opinion.
Small & Large BGE
Nashville, TN
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Raymont said:
Looks great RRP, but I didn't think UMA dry bags were really necissary in a clean refigerator. I've used the dry bags and also gone commando and have not noticed any difference so now don't use bag. The bags aren't that expensive, but I wouldn't advise people to rush out to buy a foodsaver just to try dry aging in my opinion. If you already have a foodsaver, the costs of the bags is negligble if you want the peace of mind from "nasty's", but not necissary. No disrespect intended, but I think I recall you endorse/affiliated to the manufacturer, (which is why I bought them on your advice), which is fine but folks should know they can try dry aging without buying bags/foodsaver. Just put a hunk of meat on a plastic (no metal) grate so it gets plenty of air. Just my opinion.
Re-gasketing America one yard at a time. -
Looks good Ron. I'm going to try my hand at dry aging. So far it's been completely accidental. My buddy is giving me a huge commercial SS refrigerator we salvaged from the Loyola university biology department. Used to hold foreign soil samples. Gonna wipe it down with some shop rags (got a lot of them around because we do animal rescue). Might have to try the dry bags to keep the germs off.
Anyway, looks delicious!
______________________________________________I love lamp.. -
Thanks @RRP for all you do for everyone on this forum with your professional opinions. I take them and talk to my wife like I am the expert. I am interested in your stat keeping log and what stats you keep and how you organize them. Thanks again for all you do.
Extra Large, Large, DigiQII, Thermapen, Adjustable Rig
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