First try at dry aging - Sunday will be payday for the wait (I hope it is good!)

Panathinaikos55

Looks delicious!

GlennM

glad your still alive. They look great!  Like the use of the rib rack

Ozzie_Isaac

I loved your write up and appreciate your honesty.

Will you go through the effort again?

Raymont

Awesome! I just put 12lbs of prime ribeye in the fridge yesterday. I don't use the drybags.

nolaegghead

DMW said:

Sea2Ski said:

Well the pork has been set aside for aging. The marbleing is on par or better than the pic I posted.  

Does anyone know if pork benifit as much as beef? Do I want to aim for 40 days?  Longer? Shorter?
@dmw I think you had dry aged pork once. At least I think I remember reading you did. I could be wrong. 

Getting back to the beef, do you think that 29 days is long enough? Or is it not long enough to notice the benifit of dry aging? I am sure longer is better, but I want to ease into it (why I do not know - just seems to be something I should do. )
thoughts and opinions welcome. 

@20stone brought  some 50 day dry aged pork chops to the Salado after party that were absolutely nuts. I think I remember  they were berkshire, not sure. @nolaegghead do you remember?

@DMW - yes, it was berkshire and was raised and aged by some dirty hippies.  It was insanely good.  First time I ever had dry aged pork.

Sea2Ski

Ozzie_Isaac said:

I loved your write up and appreciate your honesty.

Will you go through the effort again?

@Ozzie_IsaacWell, here is the thing, there is no effort. . I use the bags, so I put it in the bag, seal it, and forget about it.  The only effort involved is allocating the room in the fridge.  It is just my wife and I, so space is not a big concern. Additionally, she gives me total control of the kitchen and anything I want to do. 

Would I do it again?  Sure. Do not think for steaks, but I could see how it would really benifit the beef if I was cooking it as a prime rib.

Sea2Ski

GlennM said:

glad your still alive. They look great!  Like the use of the rib rack

Yep, still alive, and pleased with the results.  Thanks for carinG about my life! 

Sea2Ski

Raymont said:

Awesome! I just put 12lbs of prime ribeye in the fridge yesterday. I don't use the drybags.

@RaymontHave you done it before?  Just curious.  One thing I found interesting is the bag did not let any odor out. Just the moisture.  No idea how, but it did.  
Keep us updated on your progress.  How long are you going to go?  

biggreenrob

That looks great - Nice job! 

RRP

Sea2Ski said:

 One thing I found interesting is the bag did not let any odor out. Just the moisture.  No idea how, but it did.  
 

Keeping the odor contained is a good thing - after all, dry aging means in one sense it is rotting! Again that's another of the advantages of the bag when it comes to aging in the family's kitchen refrigerator!

Raymont

@sea2ski I've gone bagless the last 6 times or so. I haven't located any documented scientific benefit to the bag, but I do think the bag provides a "feel good" sense of security. Clean fridge is important. Haven't noticed any smell. I did locate the following abstract from UMA's website which would indicate less weight loss (water?) using the bag. : http://www.sciencedirect.com/science/article/pii/S0309174009002484. To each his own- the cost of the bag compared to the meat is negligible.

Cookbook_Chip

Well worth the wait. Great pics!

Sonny3

Nice pics, great looking meal and the narrative was very informing.  Thanks for taking the time to share with us.