Pro Tip: If you wanted to serve a 45-day dry aged roast for christmas dinner, it's too late. But...

Focker

Phatchris said:

225 all the way

Looks perfect!
My upcoming roast will get this treatment on the stickburner with clean cherry.

Focker

Needing a pro's help.
Smells off, a bit nutty, with what appears to be white mold.

Thinking I should throw it away, and try again?
Please advise asap.

Phatchris

Focker said:

Phatchris said:

225 all the way

Looks perfect!
My upcoming roast will get this treatment on the stickburner with clean cherry.

Thanks... I cooked to 135 which is about 10 degrees more than I prefer, but sometimes you got to make the guest happy...

piney

@JustineCaseyFeldown, I've looked at this for sometime now and a year or so back I ordered some bags from UMAi. I guess my question is, I'm thinking about going 45 days with a rib roast, should I use the bags or just go with uncovered? I did a rib roast for Christmas and left it uncovered for 6 days (advice from @DMW, @Eggcelsior) and it was wonderful. 

The Cen-Tex Smoker

piney said:

@JustineCaseyFeldown, I've looked at this for sometime now and a year or so back I ordered some bags from UMAi. I guess my question is, I'm thinking about going 45 days with a rib roast, should I use the bags or just go with uncovered? I did a rib roast for Christmas and left it uncovered for 6 days (advice from @DMW, @Eggcelsior) and it was wonderful. 

Standing by...

JustineCaseyFeldown

piney said:

@JustineCaseyFeldown, I've looked at this for sometime now and a year or so back I ordered some bags from UMAi. I guess my question is, I'm thinking about going 45 days with a rib roast, should I use the bags or just go with uncovered? I did a rib roast for Christmas and left it uncovered for 6 days (advice from @DMW, @Eggcelsior) and it was wonderful. 

Bags or no bag. A much discussed topic

do what you prefer. I go naked. I do not see any logic to do otherwise. Others use the bags and preferthem for their own reasons. 

@Phatchris. That looks perfect man. Good stuff. 

anyone debating lo and slo versus reverse sear should look at your brown puffed up crisp crust, and then the blackened fat of the reverse sear. Or where that used to be after it stuck to the grid while searing. That was the point of no return for me anyway. Easier too

picture perfect, phatchris

Phatchris

JustineCaseyFeldown said:

piney said:

@JustineCaseyFeldown, I've looked at this for sometime now and a year or so back I ordered some bags from UMAi. I guess my question is, I'm thinking about going 45 days with a rib roast, should I use the bags or just go with uncovered? I did a rib roast for Christmas and left it uncovered for 6 days (advice from @DMW, @Eggcelsior) and it was wonderful. 

Bags or no bag. A much discussed topic

do what you prefer. I go naked. I do not see any logic to do otherwise. Others use the bags and preferthem for their own reasons. 

@Phatchris. That looks perfect man. Good stuff. 

anyone debating lo and slo versus reverse sear should look at your brown puffed up crisp crust, and then the blackened fat of the reverse sear. Or where that used to be after it stuck to the grid while searing. That was the point of no return for me anyway. Easier too

picture perfect, phatchris

I can't lie though, I used the oven instead of egg for this one.

6.3lb dry-aged NY Strip Roast from local Butcher (Eva's Organic)

took it out of fridge, salt and pepper, rested on counter for 2 1/2 hrs.

put on a rack in roasting pan

225 for 3/12 hrs to 133

170 for  1 1/2 hrs to rest, went up to 135

piney

JustineCaseyFeldown said:

piney said:

@JustineCaseyFeldown, I've looked at this for sometime now and a year or so back I ordered some bags from UMAi. I guess my question is, I'm thinking about going 45 days with a rib roast, should I use the bags or just go with uncovered? I did a rib roast for Christmas and left it uncovered for 6 days (advice from @DMW, @Eggcelsior) and it was wonderful. 

Bags or no bag. A much discussed topic

do what you prefer. I go naked. I do not see any logic to do otherwise. Others use the bags and preferthem for their own reasons. 

@Phatchris. That looks perfect man. Good stuff. 

anyone debating lo and slo versus reverse sear should look at your brown puffed up crisp crust, and then the blackened fat of the reverse sear. Or where that used to be after it stuck to the grid while searing. That was the point of no return for me anyway. Easier too

picture perfect, phatchris

ok thanks! I will let you know the outcome.

dsrguns

Thanks for the inspiration. My wife purchased a 10+ lb. choice rib roast as they were on sale. I unwrapped, rinsed and patted dry. Put in the fridge on the 24th uncovered on top of a wire basket. I was thinking about doing it on New Years eve (7 days). My plan is for a low slow with no searing. Can I expect any results with only a 7 day dry aging? I honestly don't think I've ever had a dry aged steak or roast. 

JustineCaseyFeldown

At seven days, you are drying , but not really aging. 

Still, you will improve the roast. 

Look for the thread where OP went six days. Granted it was an SRF roast. But still. You'll get a decent crust after seven days

just not much aging or condensing of flavor 

dsrguns

Thanks for the info. I will pick up a brisket for Saturday and let the rib roast chill for a few weeks then. I will post pictures as it progresses.

U_tarded

dsrguns said:

Thanks for the inspiration. My wife purchased a 10+ lb. choice rib roast as they were on sale. I unwrapped, rinsed and patted dry. Put in the fridge on the 24th uncovered on top of a wire basket. I was thinking about doing it on New Years eve (7 days). My plan is for a low slow with no searing. Can I expect any results with only a 7 day dry aging? I honestly don't think I've ever had a dry aged steak or roast. 

I did 8 days for christmas.  Removed bones and tied it as round as possible.  250 until 125 pulled rested while finishing sides up.  2 chunks of oak for a kiss of smoke.  NO SEAR herb crust that fell off during untying for the most part but left a nice flavor on the outside.  

After egg

dsrguns

Nice cook on all corners of that plate. I'm thinking salt, pepper, and garlic for my rub. I will have to compromise and pull at 130 to keep my wife interested

Hans61

Delicious!

dsrguns

dsrguns

3 weeks on this dry aged rib roast. Going for a 30-45 day aging before cooking.

JustineCaseyFeldown

if it is only a couple bones you might want to not go 45.

but if it is bigger, three or more bones (basically, once it gets as long as it is thick) in theory it shouldn't dry any more than a bigger roast.

but i always try to do a bigger hunk, like the whole subprimal, when shooting for 45

dsrguns

It is a 10 lb. roast. I will do 30 days then. Thanks for the info. I will post pics when I cook it.

JustineCaseyFeldown

might be big enough.

you'll lose a bit trimming of the ends an eightth to a quarter inch.

CMH88

@JustineCaseyFeldown why do you trim off the ends, but then say not to trim anything else? Is there not enough fat covering that exposed meat to protect it?

JustineCaseyFeldown

Ends are flesh and dry excessively. The rest is protected by fat

think of how much crust you get eating a slice of bread versus heel of bread.  

The dried stuff is pretty much jerky. And edible

but as a steak, you don't want an entire slice of jerky. 

And on a slice from the middle, the dried portion will soften and crisp up. On an end slice, it stays tough

EggMcMic

I have a full subprimal (bone in choice) currently on day 31. I am planning to go 45 days with it. My thought was to trim the ends and then cut it into steaks, cryo and freeze. Any thoughts on this? Any good videos out there on it? It will be my first time cutting down a piece of meat like this. Do I leave the bones in and cut one steak per bone?

My intent is to then sous vide the steak and do a quick sear. Should I put anything in the cryo with the steak before I freeze them? Thanks for any help.

JustineCaseyFeldown

> My thought was to trim the ends and then cut it into steaks, cryo and freeze. Any thoughts on this?

that's exactly what most of us do. maybe a roast or two

>Do I leave the bones in and cut one steak per bone?

pretty much, unless you take the bones off the thing, or saw the bones.

>Should I put anything in the cryo with the steak before I freeze them?

i don't do anything

Eggcelsior

U_tarded said:

dsrguns said:

Thanks for the inspiration. My wife purchased a 10+ lb. choice rib roast as they were on sale. I unwrapped, rinsed and patted dry. Put in the fridge on the 24th uncovered on top of a wire basket. I was thinking about doing it on New Years eve (7 days). My plan is for a low slow with no searing. Can I expect any results with only a 7 day dry aging? I honestly don't think I've ever had a dry aged steak or roast. 

I did 8 days for christmas.  Removed bones and tied it as round as possible.  250 until 125 pulled rested while finishing sides up.  2 chunks of oak for a kiss of smoke.  NO SEAR herb crust that fell off during untying for the most part but left a nice flavor on the outside.  

After egg

Now this is perfect. No overdone areas, no grey spinalis(which makes me shed a tear, every time). Bravo!

JustineCaseyFeldown

yep.  ending up with no grey spinalis is one of the best reasons to just go 225 until done.  and searing would have nuked that crust (the herb crust in the pic)

nice looking chunk of beef

gmac

Not to belabor an already over burdened issue but how important is temperature stability to this?  I don't have a fridge big enough for a whole primal but I do have a garage and given that it's January in Canada it's pretty cold. But if the temp gets up above 40 for some reason for a day here and there (because I can't control the weather just yet) or drops below freezing is that problematic for dry aging?  Certainly a beer fridge would be better, just don't have enough room in mine. 

nolaegghead

gmac said:

Not to belabor an already over burdened issue but how important is temperature stability to this?  I don't have a fridge big enough for a whole primal but I do have a garage and given that it's January in Canada it's pretty cold. But if the temp gets up above 40 for some reason for a day here and there (because I can't control the weather just yet) or drops below freezing is that problematic for dry aging?  Certainly a beer fridge would be better, just don't have enough room in mine. 

If the average temp in your garage is, say, 35F, you could put it in a cooler with a heat buffer - say a bunch of milk cartons filled with water.  That would level out temp fluctuations, however, that doesn't deal with moving air and humidity.

gmac

nolaegghead said:

gmac said:

Not to belabor an already over burdened issue but how important is temperature stability to this?  I don't have a fridge big enough for a whole primal but I do have a garage and given that it's January in Canada it's pretty cold. But if the temp gets up above 40 for some reason for a day here and there (because I can't control the weather just yet) or drops below freezing is that problematic for dry aging?  Certainly a beer fridge would be better, just don't have enough room in mine. 

If the average temp in your garage is, say, 35F, you could put it in a cooler with a heat buffer - say a bunch of milk cartons filled with water.  That would level out temp fluctuations, however, that doesn't deal with moving air and humidity.

Milk "cartons"?

I would guess leaving the cooler open would be OK to allow air and humidity to move and would hold the cold air since it would be heavier and remain in the cooler. 
I was thinking of literally just hanging it from a hook. I guess I was thinking once the outside is dry, temp fluctuations would be less impactful since there wouldn't be as much moisture for bacteria growth (thinking of how jerky works) if the temp did get above 40 F for a short period during the day. But the concrete floor in the garage stays damn cold and even if the temp is warmer outside, the garage is usually much colder. Max/min thermometer would be a good asset here I'm sure. 
Or go buy another fridge...

nolaegghead

Probably be ok.  You just wouldn't want it in the 40s all day.  Yeah, measure it.

gmac

And does freezing matter?  I assume that enzymatic activity stops although drying would continue. It's gonna be below freezing at night for the foreseeable future.