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Dry Aged Beef Tenderloin

This post is just a quick weeknight meal centered around my recent dry aging project.
A prime graded whole and unpeeled beef tenderloin was wet aged in its cryovac bag for 3
weeks, followed by dry aging for 21 days using Umai Dry bags.


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The tenderloin lost 28.2 ounces of water during this process, bringing its weight down to 3lbs
15.8 ounces from 5lbs 12 ounces.  An additional 1.22lbs was lost to trimmings, though that
was used to render dry aged beef tallow and to make some dry aged beef broth.


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Two steaks were cooked sous vide at 131F for two hours, seasoned with salt and pepper, then
went onto the Egg with a few chunks of oak wood to get some char and a bit of smoke.


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The steaks were served with a spinach and tomato salad.


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Juicy and sublimely tender with a level of beefiness that ate more like a dry aged sirloin. 


It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate


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