Dry Aged Beef

I have not been very good at doing my updates to the Dry Aged Beef post I did back on 12/5. Here is the link to the original post:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1007680&catid=1

I was shooting for 21 to 28 days and I thought I had prepared my wife for what it will look like but she made me pull it at 15 days (she said since it was my first attempt). Here is the update on the aging process and the first cook.


This is at 7 days of dry aging.....





At 10 days......




At 12 days......




Here it is when I pulled it at 15 days of dry aging. I weighed it and it had lost 15% of it weight which is decent for 15 days. We will make 21 to 28 days on the next drying.




Cut into 1 3/4" steaks.




Different view of the cut.




Here's a closeup.




Just before the test cook. Seasoned and waiting to go on the BGE.




Going on at 650 degs.....




Turned after 2 minutes.




Here is half of it plated.




And the other half. They had great taste and were extremely tender!! Can't wait until the next drying, it'll be at least 21days.




This is what I am doing with the left overs and the trimmings......all marinated....




and drying.....into jerky.....