28 day dry aging project

abtaylor260 · February 2018

Thanks to the easy to follow thread by JustineCaseyFeldown, I started a choice 4.5 lb rib roast 22 days ago. I have been following this forum for about 3 years now and want to thank everyone for the helpful advice. It has made using the egg alot of fun. This botom photo was 3 days in. the top photo is 22 days in. I welcome any advice, etc. The weird makinigs are from the vacuum sealer bag.

Image: https://us.v-cdn.net/5017260/uploads/editor/3m/m96d04aqn8av.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/t0/23k1puo81iwa.jpg

buzd504 · February 2018

Well that looks awesome.

fishlessman · February 2018

wait til 40 days if you can, ive eaten a couple of his steaks and 40 to 45 days is the sweet spot. these things cook double quick, you really need to watch the cook

RRP · February 2018

I agree with @fishlessman! Go at least 40 or 45 days!

abtaylor260 · February 2018

so basically instead of searing 2 minutes a side at 600 do a minute?

Photo Egg · February 2018

RRP said:

I agree with @fishlessman! Go at least 40 or 45 days!

Have you done a smaller size like this naked for 40-45days?
Not saying it's bad or wrong, just asking Ron. Seems smallish for the long hall.

fishlessman · February 2018

abtaylor260 said:

so basically instead of searing 2 minutes a side at 600 do a minute?

i would trex it or reverse sear it, if you are shooting for a particular internal temp it gets there a lot faster than compared to a regular steak.

RRP · February 2018

Photo Egg said:

RRP said:

I agree with @fishlessman! Go at least 40 or 45 days!

Have you done a smaller size like this naked for 40-45days?
Not saying it's bad or wrong, just asking Ron. Seems smallish for the long hall.

No. The smallest I have ever aged was a 9.48 pound ribeye. Also I am in the UMAi Dry Bag camp. Longest I have gone was 62 days, but many 60 day which I like. Depending on whether or not the OP trims or not I personally think his 4.5 pounder will be fine. The reason I prefer to age 11 to 18 pound sub-primals is to have more steaks for the time and effort!

buzd504 · February 2018

abtaylor260 said:

so basically instead of searing 2 minutes a side at 600 do a minute?

Depends how thick you cut it.

abtaylor260 · February 2018

There is something pretty fulfilling about having an aging piece of meat in the fridge, almost therapeutic.

abtaylor260 · March 2018

So here is the finished project at 28 days, I couldn't wait. Cooked it up last night for my wife and her parents. My wife looked disgusted until I cut the steak and she saw how tender it was. I will take the advice and go 40 days next time, but this was a good start. I have a 12 lb prime roast waiting on me this evening at the meat market now that I know I can't screw it up.

Image: https://us.v-cdn.net/5017260/uploads/editor/so/634gnu4bg531.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/72/hqo3jxqrsr1w.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/45/kdthyby99qp3.jpg

baychilla · March 2018

fishlessman said:

wait til 40 days if you can, ive eaten a couple of his steaks and 40 to 45 days is the sweet spot. these things cook double quick, you really need to watch the cook

I did 40 days on some CostCo ribeye in the umai "dry bag" the meat came out super tender yet lacked any dry age funk but the biggest thing was how quickly the steaks cooked up.

milesvdustin · March 2018

Would you sous vide something like this?

abtaylor260 · March 2018

milesvdustin said:

Would you sous vide something like this?

I did reverse sear indirect at 250 until 115 internal, let them rest 20 minutes then seared a few seconds at 550-600.

28 day dry aging project

Comments

Categories