Bill, Olds, Anyone-
I just got a large refigerator for my "smoking needs" It will only be used for smoking realted things. It's mine. [:D] No milk, eggs or butter, just brew and meat. Anyone ever try dry aging beef in a fridge? I know my local butcher charges about double for dry aged meat. Is this do-able at home? I was thinking of dry aging a prime rib roast before smoking. What do you think?[^][^][^]
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Check this thread and decide for yourself.
Dry Aging Meat (http://biggreenegg.proboards33.com/index.cgi?board=age&action=display&num=1104714900)
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I don't think there is an actual thread devoted to it, but I have seen Olds mention doing this a few times, he should be able to help you out.
Unless you are willing to send some real monies I would suggest wet-aging your beef. The humidity, temperature, and airflow have to be on the money or your dry age can go south on you. Plus you just cannot dry age any piece of beef!
While I don't agree with everything said on this link it comes from a source I respect. It is up to you to go with it or not. Dry Cure At Home (http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm)
At the moment I'm wet ageing a 17 or 18 pound Chuck. I will give it about 3 weeks. Then I will grind it up for hamburger meat, vacuum pack it and freeze it. After that I'm doing a full Sirlon. I like the flavor of a good Sirlon. In fact I like the flavor of it over all other steaks. Now by wet ageing it will be as easy to cut as a club-rib-eye steak.
Does dry aged beef taste better? Yes it has a buttery-nut taste to it. It is more tender than wet age beef IMO No. Does wet aged beef taste better than non-aged beef? Yes it does.
I can take a supermarket "choice" grade Prime Rib and wet age it up to 30 days (normally closer to 21-25 days.) After I roast it you can cut the meat with a butter knife.
Wet ageing is easy to do. In fact you really don't have to do anything but make sure the box temp is between 34F and 38 F. Only wet ageing meat that is in it original cryovac package. i.e. An entire Prime Rib (7-bone).
Good Luck
Olds
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http://rminor.com
Thanks-
My butcher is getting me a full standing rib roast. We will see how it goes, I'll keep you posted-
Rich
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Are you going to wet or dry age it?
Olds
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http://rminor.com
Olds-
I went to the butcher last week and got a full tour of the workings. It ended with a visit to the dry beef locker. The butcher gave me some advise on "how to" at home. The tour ended with him cutting me a 1 lb steak from a prime ribe, aged 25 days, to try, FREE!! I made the steak last night, grilled, nothing on it. It was pretty good, intense flavor. I'm going dry for the first run. Wont be able to try for a couple of weeks. I'm headed to Japan for 2 weeks. I'll miss my bradley, the wife and kids too!
Rich
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Rich,
How come the wife & kids are second fiddle to the Bradley?[;)][:D][:D][8D]
Sushi On,
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
When you do the dry at home how about taking pictures and sharing your notes on this.
Have a safe trip and cya when you get back!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Rich,
How come the wife & kids are second fiddle to the Bradley?]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
The question should be why is it Chez you can only play with your Bradley after you do your homework???? [^]
Olds
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http://rminor.com
Chez-
I'm home. I missed the wife, kids and Badley, in that order, but thanks for getting me in trouble with the wife and kids[:)][:)][:)]
Rich
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)