Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: just4fn on November 09, 2021, 07:17:38 PM
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I posted this on another board but thought someone here might be interested. I'm dry aging a 14 pound choice rib roast for 40 days. Trying to bring my steaks to the next level. I started yesterday. I'm using Umai dry age bags. Pretty easy process. Here are the 1st pictures at the beginning:
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following
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I saw these a few years back. I guess I never saw the need for them. In my experience the aged portion is going to be sliced off so I never worried about the beef taking on smells in the fridge. What is your reasoning for the bag and not just a traditional open air age?
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I saw these a few years back. I guess I never saw the need for them. In my experience the aged portion is going to be sliced off so I never worried about the beef taking on smells in the fridge. What is your reasoning for the bag and not just a traditional open air age?
I can't answer because this is my 1st try at this. It seems to work as expected so I went with the bags. I guess there are 2 ways to skin a cat. The bags are not a vacuum bag but a breathable membrane.
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They work, it is a permeable membrane that allows moisture out bit does not allow it in, almost like Gortex. To me they were just and added expense. If you are so inclined take photo along the way and post them in here please!
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I will at the 10 day intervals.
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Following as well.
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That should turn out well. Will be interested in seeing your results and thoughts when it is done.
I use Umai bags for some of the stuff I make as I don't have a curing chamber. They work well for me, other than I end up with some case hardening which is not a huge deal.
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Here is the 10 day mark. 30 more to go! The meat is a darker red and the fat looks aged. Starting to get the dry aged pellicle.
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You are going to have some happy beef eaters!
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Gonna be good
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Here is the 19 day Pictures:
Day 1
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Day 10
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Day 19
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That is going to be one nice looking roast. Half way there! Looking forward to seeing the end result. Thanks for sharing your journey.
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How did you come to the decision to go 40 days?
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I picked it out of the air. I may go 35-39 days
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Been over 10 years now, but I once Dry Aged some USDA Choice Rib-roast 15, 21, 28, 35, 43 and 54 days. Saw no real difference (other then more loss of meat) in tenderness or flavor after 35 days for Choice.
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Still taking suggestions on amount of days. I don't think it will make a difference between 35 or 39 days.
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Once you breach the bag it is over? There is no way for you to try a small one at 25, 30, 35, correct? I say go 40!
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No, I can't take samples. When I decide, that's it.
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A restaurant that I worked at years ago served dry aged ribeye steaks. For us the sweet spot was 3 to 4 weeks, after that the "funk" got a bit strong for some of our customers.
I need a commercial sized refrigerator, or better yet a commercial kitchen ;)
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So far no funk
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I think he might be referring to the actual flavor of the meat once cooked. I know some of the steak houses start talking about a nutty or bleu cheesy flavor onec it gets to X date. I do not want my steak to taste that way.
You plan on simply carving off a steak and grilling or cooking the roast whole without trimming?
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Bentley has got it. A nutty blue cheese is a good description for the funk flavour that I remember. I like it until it gets too strong.
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I think he might be referring to the actual flavor of the meat once cooked. I know some of the steak houses start talking about a nutty or bleu cheesy flavor onec it gets to X date. I do not want my steak to taste that way.
You plan on simply carving off a steak and grilling or cooking the roast whole without trimming?
2 plans. cut off steaks and trim them, cut a roast and trim it.
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After 30 days
Day 1
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Day 30
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A few questions. When I Dry Aged say between 40-60% relative humidity (that was the average most of the time) and would go about 35 days I would lose about 28% total weight. Trim + moisture. Did you by any chance note the total weight when you started and will you do all trimming at once when it is finished Aging, whether you do steaks or roast?
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I wish I could. I don't think my scale goes that high. The meat sticker said 14.02 lbs. I'm going to try and weigh it but I don't think it will.
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In doing this you are not looking for a certain percentage of weight loss as you would in charcuterie?
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I really appreciate what you are doing and I've enjoyed watching the progression and changes in the meat. Looking forward to the final results.
I purchased a rib roast a couple of weeks ago and was inspired to give dry aging a try. However, the one thing that held me back was the weight loss. When push came to shove I wasn't ready to make that sacrifice. I will wet age it again this year, but I am committed to taking the plunge at some point!
If you want a ballpark idea for the final weight you could step on the bathroom scales and then try it again holding the roast. Subtract the difference and you will be close. It may not be ideal, but it may work in a pinch.
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In doing this you are not looking for a certain percentage of weight loss as you would in charcuterie?
Just going for days not weight.
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I've decided to take it out at 35 days because it's a Sunday and I can split it with my family that day. I will show pictures.
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So I took out the roast and completed my journey at 35 days. It came out fantastic. Nice deep red color, meat was dense and very flavorful. Here are some pictures:
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Looks terrrific, nicely done.
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Funny how they lose that roundness and look more like a NY Strip at the end...You probably have already discarded the trim. If not, you can render it and use the "steak love" for basting, One of the steak houses used theirs to do just that before they put them on the grill. I just cant remember which one, I wanna say Prime in Chicago or Peter Luger's in Brooklyn.
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they look great
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They looked great. Any reason you kept that big hunk of fat on the tip instead of cutting it off?
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They looked great. Any reason you kept that big hunk of fat on the tip instead of cutting it off?
Fat is flavor. You can always cut it off after it's cooked. Delicious.
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Looks like those are vacuum sealed bags??? If so isn't that "wet" aging? Perhaps I am confused?
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Looks like those are vacuum sealed bags??? If so isn't that "wet" aging? Perhaps I am confused?
They are a special bag made by Umai. From their website: UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
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Looks like those are vacuum sealed bags??? If so isn't that "wet" aging? Perhaps I am confused?
They are a special bag made by Umai. From their website: UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage.
Thanks for the info. Will look into it.