Dry aging steaks at home

Dyal_SC said:

bgebrent said:

Eggdicted_Dawgfan said:

Dyal_SC said:

I've used the umai bags before and the steaks tasted great.  Here is an interesting article though about whether or not using those is truly "dry aging" since the bags do not let oxygen in. They do however release moisture, which is a benefit over the traditional wet aging process.

http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/

It it would be interesting to do a blind taste test on a umai "dry aged" steak vs a traditional dry aged steak that utilized oxygen. 

I believe @DoubleEgger and gang did this a few months ago. Maybe one of them can chime in on the results. I know they both looked great. Even the 100 day. 

We went 100 days, one prime boneless ribeye roast in the bag and one naked and skeered.  While they differed in appearance (color) and size (naked roast was smaller and drier), once cooked they tasted essentially the same.  100 days is a different animal.  We plan to repeat the experiment with 45 day period.

Good information to know!  Don't know how I missed the original post. If ya plan on a 45 day experiment, lemme know.

We will Craig!  Needed more tasters for that boat load of beef.

@DesertSnow Looks god to me for being at 28 days.   How long you going? Is it for x-mas?

@DesertSnow my 6 year old saw your pic and said "that looks soooo good!"

Seriously? No one knows why rhe entire frigging internet is at 45 days for home aging?  Not 42? (21, 28, ... multiples of 7)

45 days started here (greeneggers.com actually), based arbitrarily on the 45 days that the "Meat House" markets used for aging their beef. They started on the east coast

they opened a shop in Salem NH where some idiot named stike and a fisherman named fishlessman used to buy their stuff and then post 3-megapixel pics (sorry, queen bee) of their cooks. 

one of them decided that any idiot can dry age. Especially after asking the guy behind the counter what their proces was and finding out it was nothing more than leaving the thing unwrapped 45 days. 

A few of us started aging. RRP was the only other guy besides me who really seemed to fall for it. But a lot of people were doing it and trying it. He and I atuck with it

It spilled into some other forums. Links copied. Then the umai product and their forum. Brethren too

45 days became the standard for home aging

until then, and i mean for maybe as long as i have ever been able to find evidence, it was always 21 or 28 days. Always. What i mean is, when a point was made by the seller about how many days it was aged (menu at morton's, savenor's grocery), it was 21 or 28.

Don't have mich evidence for 1890s -1950s.  I am guessing great grandma just bought a steak.  She never asked how long it was dry aged because that's how all meat was handled. 

But when it became a thing, maybe 60s-70s, 21-28 days was de rigeur. 

It was the early chatter at greeneggers.com that spilled to the brethren, umai, and other forums. 

And all because some small (since closed) shop in NH picked 45 days. And believe it or not, by the time they closed, enough people had jumped on the bandwagon (but without knowing how to play an instrument) that they started trimming to placate them. 

Before then no one ever trimmed. You don't call yourself a breadmaker and then trim the crust off your bread

JustineCaseyFeldown said:

45 days started here (greeneggers.com actually), based arbitrarily on the 45 days that the "Meat House" markets used for aging their beef. They started on the east coast

they opened a shop in Salem NH where some idiot named stike and a fisherman named fishlessman used to buy their stuff and then post 3-megapixel pics (sorry, queen bee) of their cooks. 

one of them decided that any idiot can dry age. Especially after asking the guy behind the counter what their proces was and finding out it was nothing more than leaving the thing unwrapped 45 days. 

A few of us started aging. RRP was the only other guy besides me who really seemed to fall for it. But a lot of people were doing it and trying it. He and I atuck with it

It spilled into some other forums. Links copied. Then the umai product and their forum. Brethren too

45 days became the standard for home aging

until then, and i mean for maybe as long as i have ever been able to find evidence, it was always 21 or 28 days. Always. What i mean is, when a point was made by the seller about how many days it was aged (menu at morton's, savenor's grocery), it was 21 or 28.

Don't have mich evidence for 1890s -1950s.  I am guessing great grandma just bought a steak.  She never asked how long it was dry aged because that's how all meat was handled. 

But when it became a thing, maybe 60s-70s, 21-28 days was de rigeur. 

It was the early chatter at greeneggers.com that spilled to the brethren, umai, and other forums. 

And all because some small (since closed) shop in NH picked 45 days. And believe it or not, by the time they closed, enough people had jumped on the bandwagon (but without knowing how to play an instrument) that they started trimming to placate them. 

Before then no one ever trimmed. You don't call yourself a breadmaker and then trim the crust off your bread

heres one of those rotten steaks funny how the rotten cake didnt catch on

JustineCaseyFeldown said:
i am the simplest type of idiot.  i don't complicate things unnecessarily (salt in a pan under the meat? someone, seriously, please explain...).  open the fridge, toss in the meat, shut the door. move on.

yea but wouldn't the bag be safer?

Maybe it would be more successful if they re-branded it as the "Meat Condom".

nola, did you do anything with that dryaged pork roast, the site says you cant do  that