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THAT LEFT A MARK!!!
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Nanook
Posts: 846
Stopped at Costco today and picked up a whole loin to start dry aging. I hope it turns out good, cause it ain't cheap!
GWN
Comments
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Wanna see that finish brother Nanook! You gotta love big meat on the egg! Please post your dry age technique. Good luck!Sandy Springs & Dawsonville Ga
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Holy @&#$(
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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That is a lot of money! I hope it is wonderful!Louisville, GA - 2 Large BGE's
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Alberta beef @ it's finest. I'll be watching this one.Sudbury, Ontario
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@bgebrent. I just finished my first try at dry aging a loin a couple days ago. I used a Umai bag, and did it as per the instructions that came with the bags. They suggest to age for 28-45 days. I think I did that one for 38 before I chickened out. I will try and do this one for 45. I was very happy with how the first one turned out.GWN
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Sammi said:Alberta beef @ it's finest. I'll be watching this one.GWN
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It's really not so bad a pound. For people not familiar with the metric system, that's a 16 pounder. So it's $11.81 Canadian a pound or $9.55 a pound in USD.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
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@Nannook, thanks. Interested to know the size of the loin and how much you trimmed after dry aging. Also, what is your dry aging set up?
Sandy Springs & Dawsonville Ga -
We say around here.....Get ya some!!
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Standing by with anticipation my friend.
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. -
bgebrent said:@Nannook, thanks. Interested to know the size of the loin and how much you trimmed after dry aging. Also, what is your dry aging set up?
http://www.drybagsteak.com
GWN -
Grillin_beers said:It's really not so bad a pound. For people not familiar with the metric system, that's a 16 pounder. So it's $11.81 Canadian a pound or $9.55 a pound in USD.GWN
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@Nanook, thanks for the info! Anxiously awaiting your aged cook. I'm all in thanks to you!Sandy Springs & Dawsonville Ga
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Praying that you get it right!Hood Stars, Wrist Crowns and Obsession Dobs!
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Nanook said:
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So, @RRP, despite the fact you've probably already spelled out the home process on this forum numerous times, could you please indulge us newbies with your wisdom? Cut of beef, dry aging and trimming? Dry aging setup. Thank you.zSandy Springs & Dawsonville Ga
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I've dry aged them for 45 and for 60 days. You're going to love the end result!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Once I get my 2nd fridge up and going, the very first thing going in it is going to be a whole rib roast in an Unami dry bag.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I was there yesterday to get foil, will be picking a whole loin next week for a dry age. Ouch, I didn't check the prices out!!County of Parkland, Alberta, Canada
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I just msged my butcher and he will match Costco, looking forward to it. Looking forward to your results as well!County of Parkland, Alberta, Canada
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any idea what USDA grade equiv that would be? If my math is right, that's about USD $9.50/lb, not bad for a good strip roast, I think.
question for those that have experience dry-aging...do you see the same level of improvement relative to the starting quality or cut of the meat? in other words, does a select or choice grade improve as much as a prime? do strip steaks improve as much as something more fat-riddled like a ribeye?
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@Legume. The loin is rated AAA here in Canuckland. It is equivalent to USDA Choice. I did make a point of going through all the loins, and tried to pick the one that seemed to have the most marbling.GWN
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