Author Topic: 3 week dry aged  (Read 1021 times)

Offline Wort-H.O.G.

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3 week dry aged
« on: August 12, 2015, 08:32:56 PM »
Dry aged ribeye. Getting ready to fire this up....time well spent.



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Offline HoosierBrew

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Re: 3 week dry aged
« Reply #1 on: August 12, 2015, 09:37:59 PM »
IMO best cut of meat on the planet, bar none. Looks awesome !
Jon H.

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Re: 3 week dry aged
« Reply #2 on: August 12, 2015, 11:36:15 PM »
IMO best cut of meat on the planet, bar none. Looks awesome !
+1 to all of this

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Offline Wort-H.O.G.

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3 week dry aged
« Reply #3 on: August 13, 2015, 12:50:19 AM »
Yeah my favorite guilty pleasure is a good dry aged bone in Fred Flinstone size ribeye.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
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http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
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Dort
Mead                 
Cider                         
Ger'merican Blonde
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Offline mharding73

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Re: 3 week dry aged
« Reply #4 on: August 13, 2015, 01:10:15 AM »
Did you use a UMAi bag? Always wanted to dry age one of those. 

Offline Wort-H.O.G.

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Re: 3 week dry aged
« Reply #5 on: August 13, 2015, 01:29:28 AM »

Did you use a UMAi bag? Always wanted to dry age one of those.

Triple layer loose wrapped cheese cloth.


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Ken- Chagrin Falls, OH
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https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
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Ger Pils
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Offline blatz

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Re: 3 week dry aged
« Reply #6 on: August 13, 2015, 01:34:04 PM »
that vanilla baltic porter you mentioned in another thread would go great with this...

so triple layered cheese cloth in the fridge - thats it?  did you have to cut away any mold or anything?

my local grocery store will do it for you for free but I've been interested in trying it on my own.

how are you cooking it? roasting, rotisserie or grill?
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Offline Wort-H.O.G.

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Re: 3 week dry aged
« Reply #7 on: August 13, 2015, 02:00:20 PM »
that vanilla baltic porter you mentioned in another thread would go great with this...

so triple layered cheese cloth in the fridge - thats it?  did you have to cut away any mold or anything?

my local grocery store will do it for you for free but I've been interested in trying it on my own.

how are you cooking it? roasting, rotisserie or grill?

in fact i was drinking that porter with my rib eye- seared high heat both sides then slow cooked over charcoal to medium rare here are the instructions i followed:

How to dry-age beef at home

One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.
Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets (21 days is what i did). After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.
Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.
« Last Edit: August 13, 2015, 02:02:49 PM by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Wort-H.O.G.

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Re: 3 week dry aged
« Reply #8 on: August 13, 2015, 02:19:19 PM »
great video different method for dry aging beef. might give this a try next round.

https://www.youtube.com/watch?v=1o7GTADAo1g
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: 3 week dry aged
« Reply #9 on: August 13, 2015, 02:29:58 PM »
How to dry-age beef at home

One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.
Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets (21 days is what i did). After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.
Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.

I need to try this sometime. Thanks for the info !
Jon H.

Offline blatz

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Re: 3 week dry aged
« Reply #10 on: August 20, 2015, 02:48:02 PM »
my coworker is rigging up an upright chest freezer with a circulation fan and ranco temp controller to dry age meat.  Am going to let him test it out first but if he's successful, I'm going to start using some space in his rig.
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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