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Strip Loin Dry Age Complete
Photo Egg
Posts: 12,137
Short recap.
After reading lots of info on this forum and the web I did my first at home dry aging. A smaller prime Strip Loin.
Small bar fridge with built in circulation fan and ability to hold stable temp around 35-36 degrees.
Patted it dry, put on raised wire rack over small sheet pan. Went about 30 days. IMO I will pull sooner, 21 days if I do another small loin like this. I only cooked up one smaller steak last night and it was an end piece but it was a little to earthy for my taste.
I lost a little over 2 pounds in total weight. Went from #11.35 to #9.25 in weight. The little fridge really did the job.
My next will be a ribeye loin but I will have to cut in half and dry on 2 shelves. This was a tight fit at first.
Thanks for looking and following my earlier post.
After reading lots of info on this forum and the web I did my first at home dry aging. A smaller prime Strip Loin.
Small bar fridge with built in circulation fan and ability to hold stable temp around 35-36 degrees.
Patted it dry, put on raised wire rack over small sheet pan. Went about 30 days. IMO I will pull sooner, 21 days if I do another small loin like this. I only cooked up one smaller steak last night and it was an end piece but it was a little to earthy for my taste.
I lost a little over 2 pounds in total weight. Went from #11.35 to #9.25 in weight. The little fridge really did the job.
My next will be a ribeye loin but I will have to cut in half and dry on 2 shelves. This was a tight fit at first.
Thanks for looking and following my earlier post.
Thank you,
Darian
Galveston Texas
Comments
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That marbling is on point! Superb!~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Thanks...SV and sear in your Ardore would be perfect!ColtsFan said:That marbling is on point! Superb!Thank you,DarianGalveston Texas -
That is awesome. I might try that with my fridge after I get my two lagers that I have fermenting in them done. What kind of fan did you use to circulate the air?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks buddy. The only fan was the one built into the fridge. It seemed to move the air real well.Griffin said:That is awesome. I might try that with my fridge after I get my two lagers that I have fermenting in them done. What kind of fan did you use to circulate the air?Thank you,DarianGalveston Texas -
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UmmmmFahkinAwesome=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Great cut right there as evidenced by the marbling but that money shot says it all. You definitely nailed it thru the whole process. Congrats.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
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Looks great! I’ll be interested to see if you find more interior steaks more to your liking. Nice job.Sandy Springs & Dawsonville Ga
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Great looking steak.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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That's a fine looking hunka beef.
Dry aging does concentrate that beefy flavor. I too think that the mid-cut steaks may turn out to be more balanced in terms of beef vs beefy flavor.
And I'll volunteer my services if you need any help with eating those. Just because I'm a helpful sort of guy
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Happy to meet and drop you one on my way home one night.caliking said:That's a fine looking hunka beef.
Dry aging does concentrate that beefy flavor. I too think that the mid-cut steaks may turn out to be more balanced in terms of beef vs beefy flavor.
And I'll volunteer my services if you need any help with eating those. Just because I'm a helpful sort of guy
I will cook up another this weekend when wife is back in town.Thank you,DarianGalveston Texas
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