My first attempt at dry aged rib-eyes

Started by muebe, August 04, 2012, 12:26:21 PM

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mikeradio

After seeing this post, I have to try this.  Just ordered the sampler pack and strips.

SiFumar

Looks amazing!  Thanks for keeping us posted all along!

drunknimortal

Im getting one. I bet I could dry summer sausage to a salami with this.

OU812

OK,,,,,,,,,,,,,,Now I'm REALLY Hungry!

Great post Mike

SnellySmokesEm

I have yet to try a dry aged steak but man that looks good! Nice job!
Is it bad if my wife refers to the smoker as "The Mistress"?
MasterBuilt Electric Smokehouse
Charbroil Red 4 Burner With Auto Clean
Big Easy Smoker Roaster Grill
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muebe

Ok time to go big!





Weight of fat that I trimmed from the bottom...



Into the UMAi dry age bag. Appears I got a good vacuum and seal...



Weighing in at 13lbs after trimming and dry bagging...



Into the new garage fridge. See you in 30 days ;)

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

muebe

Wife got me a digital fridge thermometer from Wally Mart. Looks like I need to drop the fridge temp a bit. Ideal is 36F to 38F. Good tool to have when dry aging...

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

mikeradio

I didnt think you needed to do any trimming before dry aging?

I just received my order of dry bags yesturday and hope to get to Costco this weekend
to pick up some beef to dry age.

Mike

muebe

Quote from: mikeradio on September 21, 2012, 04:55:57 PM
I didnt think you needed to do any trimming before dry aging?

I just received my order of dry bags yesturday and hope to get to Costco this weekend
to pick up some beef to dry age.

Mike

There was about 2 lbs of fat on the bottom. It was very thick. You don't need to trim but I wanted to so that I got complete drying around the meat. This is only my second time doing this. I figure I will get plenty of thick rib-eye steaks when done ;)
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

slowpoke

Well Done,Hard to beat a great aged steak.Yours look awsome.Thanks for the post.
If your looking back at the things you missed,You won't know what hit you.

OU812


SiFumar

That's a beautiful hunk of meat!  Will be following as usual.

OU812

Quote from: SiFumar on September 22, 2012, 08:51:15 PM
That's a beautiful hunk of meat!   Will be following as usual.

Sorry,,,,,,,,,,,,,I couldnt help myself,,,,,,,,,,,,,,,,,,,,,,,,,back to my corner  ::)

muebe

Picture update after 4 days. The bag has started to become a second skin to the meat and is starting to darken...




Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

muebe

Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)