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40 days of dry aging = beauty pic heavy/ drool heavy
pantsypants
Posts: 1,191
in Beef
6 weeks wet aging and then 40 days dry aging .
USDA Prime Strips and Ribeyes
Here we go man !!!
USDA Prime Strips and Ribeyes
Here we go man !!!
Toronto
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Yes, beautiful, thank you.pantsypants said:sorry about that , better ?
NOLA -
Looks great fancypants! Now you have to eat it all quick before it spoils!!!
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Oh Boy...What more can be said..Devour....Greensboro North Carolina
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Moar! MOAR!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Can someone explain what the point of dry aging is?
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r8rs4lf said:Can someone explain what the point of dry aging is?
Sure - 2 words taste and tenderness. You are typically removing 22 to 30% of the tasteless water in the meat cells thus concentrating the beefy taste! and then it naturally becomes more tender as it ages.Re-gasketing the USA one yard at a time -
Oh boy they look good. Can't wait to see them cooked1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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What's the process and cuts of meat to do this!? I'm sure they're amazing!
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Ok got it! Now how is this process accomplished?RRP said:r8rs4lf said:Can someone explain what the point of dry aging is?
Sure - 2 words taste and tenderness. You are typically removing 22 to 30% of the tasteless water in the meat cells thus concentrating the beefy taste! and then it naturally becomes more tender as it ages. -
I'm right over here...you anywhere near me? I'm starving and that looks like I want to eat it all MOAR MOAR MOAR!
https://www.google.com/maps/place/43°41'16.5"N+79°25'53.7"W/@43.6879215,-79.431586,15z/data=!3m1!4b1!4m2!3m1!1s0x0:0x0
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Now I'm hungry!!! Looks great!!!!
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The process is to put it in a clean fridge at a temp of 32-38. and really just let it sit in there, make sure the fridge has air circulating and have air able to get through the whole piece so have the meat on a grate or something where air flow can happen even on the bottom
there are a few threads on here that probably better explain the process but it really is pretty simple
Toronto -
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It's not healthy to eat so much red meat, you need a more balanced diet with smoked cheese
canuckland -
No disrespect to anyone, but based just on observation that meat looks like it's hard as a rock. I suppose it's not right?Also, is there a limit to how long one can do this aging?I'm like a sponge in this thread.
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Looks can be deceiving.
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How can I make @pantsypants my friend... My new BEST friend?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Hell yes!!! :-bd---------------------------------------------------------------------------------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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You stay away from him ****! He's mine.caliking said:How can I make @pantsypants my friend... My new BEST friend?
Steve
Caledon, ON
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I've gone as long as 100 days but the common consensus is about 75 is where you stop getting bang for your bucks. The meat does get firm/hard but when cooked it is tender as butter. A nutty sort of metallic flavor develops too. Best recommendation I've ever heard is to bite the bullet and buy a dry aged one from a good butcher and try it before you start doing your own. BTW the meat, without all that water, cooks very fast.r8rs4lf said:No disrespect to anyone, but based just on observation that meat looks like it's hard as a rock. I suppose it's not right?Also, is there a limit to how long one can do this aging?I'm like a sponge in this thread.
Steve
Caledon, ON
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Thats hysterical and creepynolaegghead said:I'm right over here...you anywhere near me? I'm starving and that looks like I want to eat it all MOAR MOAR MOAR!
https://www.google.com/maps/place/43°41'16.5"N+79°25'53.7"W/@43.6879215,-79.431586,15z/data=!3m1!4b1!4m2!3m1!1s0x0:0x0
Toronto -
Now that will get you going first thing in the morning! Damn man, beautiful looking meat! The last two pics did me in.
No Name City, just between Scottsbluff and Mitchell, NE Crown! More Crown!
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I'm sorry about that, but your location is going into your EXIF metadata in your pictures. Sort of my creepy way of telling you. I'm actually super far away from you in Cajun (expat Canadian) land.pantsypants said:
Thats hysterical and creepynolaegghead said:I'm right over here...you anywhere near me? I'm starving and that looks like I want to eat it all MOAR MOAR MOAR!
https://www.google.com/maps/place/43°41'16.5"N+79°25'53.7"W/@43.6879215,-79.431586,15z/data=!3m1!4b1!4m2!3m1!1s0x0:0x0
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is there a way of turning it off ? ?nolaegghead said:
I'm sorry about that, but your location is going into your EXIF metadata in your pictures. Sort of my creepy way of telling you. I'm actually super far away from you in Cajun (expat Canadian) land.pantsypants said:
Thats hysterical and creepynolaegghead said:I'm right over here...you anywhere near me? I'm starving and that looks like I want to eat it all MOAR MOAR MOAR!
https://www.google.com/maps/place/43°41'16.5"N+79°25'53.7"W/@43.6879215,-79.431586,15z/data=!3m1!4b1!4m2!3m1!1s0x0:0x0
Toronto -
@pantsypants
If you have an iPhone: http://www.tuaw.com/2013/10/03/parenting-tip-share-your-ios-photos-without-revealing-your-exif/
If you have an Android: http://www.androidcentral.com/manage-location-data-pictures-you-take-privacy-and-security
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If you have an iphone in settings>privacy>location services> -- turn off Camera--pantsypants said:
is there a way of turning it off ? ?
Toronto, Canada
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