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Dry aged Hamburger?

marysvilleegger
marysvilleegger Posts: 329
in EggHead Forum
Im thinking about dry aging a couple Chuck roasts for 3-4 weeks and then grinding it for burgers.....anyone do this?  Thoughts?
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    well.

    i've done it with stuff aged 45 days or so. trying to make sausage.

    was a fail.

    burgers should be fine though

    but... you know how you get nervous when you see brown meat in hamburger, and you can smell that it isn't quite fresh?

    that is actually aged hamburger. 

    hamburger doesn't go bad (unsafe) in a week (at proper temps), but it sure goes brown and semi metallic and 'aged' in flavor (not as deeply aged of course). and people throw it out because it isn't 'fresh'

    we are trained to think that is bad, and so toss it out.

    now i know you mean you want to age the things whole and then grind, but all i am saying is, you may not be able to get over the mental hurdle

    three or four weeks isn't much time, and you'll have red meat, sure, so i say, give it a shot. meaning: it won't be brown and super-aged anyway

    but if you haven't had dry aged beef before, you may be put off by the expectation vs reality.
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  • marysvilleegger
    marysvilleegger Posts: 329
    Thanks @Darby_Crenshaw.   I was hoping you'd chime in.   I've done 45 day dry aged steaks so I'm familiar with taste and texture.   I'll let ya know if I give this a shot.  
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    i think it will be good.  mine was waaaay too aged (maybe 65-75 days IIRC), and too dessicated and oxidized.  not great.

    i think you will have a good balance.


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  • Hans61
    Hans61 Posts: 3,901
    Don't age it, grind it fresh!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • 4Runner
    4Runner Posts: 2,948
    I'm in the camp that dry aged is a bit over hyped.  I do prefer it for steaks but of burgers.....come on.  going it fresh and cook it right.  Hard to get better than that.  Perfection.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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