Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bentley]

So, started the Dry Aging Process of an already 35 Day Wet Aged 3.5lb. USDA Choice Rib Roast.  The other 4.5lb. piece will go back to Wet Aging at the same time.  We will see what day we are at when the Koji rice gets here and determine how long I want to Dry Age the Beef!  Will try and take a picture every 5-7 days!

[yorkdude]

Bentley, have you wet then dry aged before?

[Bentley]

To the best of my knowledge, No.  The Rice is supposed to be here August 10th, so that will be about 14 days, may go 21 Days and see how dry we are on outside!

[Bentley]

Start of Day 3...Temperature is 37°, RH% is between 55-65%.

[yorkdude]

Watching this with interest.
May just trigger another one for us.

[Bentley]

I have only had USDA Prime Dry Aged beef twice in my like, the last time was 2013 at Cesar's Palace with Larry.  I have never tasted the myriad of flavors that are used to describe it...earthy, funky, nutty, bleu cheesy.  Mine was just melt in your mouth tender and flavorful.

So even thought this is USDA Choice, I hope that we get a baseline with the Dry Aged to compare the 2 day Koji Aged to!

[RanrocSmoker]

Watching this with interest.
May just trigger another one for us.

Also watching this with interest...this is the first time I've ever heard of this Koji stuff! Thanks for posting this, Bentley!

[Bentley]

I had never heard of it either till pmillen posted on it in his thread.  Koji— Dry-Age a Steak in 48 Hours and it is just now dawning on me that maybe I am kind of stealing someone else's wind and not meaning too!

I guess we will see what happens!  My Koji Rice just arrived, so will have to carve off a steak and rub it up and see what happens, cant wait 3 weeks now!

Watching this with interest.
May just trigger another one for us.

Also watching this with interest...this is the first time I've ever heard of this Koji stuff! Thanks for posting this, Bentley!

[pmillen]

it is just now dawning on me that maybe I am kind of stealing someone else's wind and not meaning too!

If you mean me...nope!  I was just wondering if anyone was interested or had some experience.  I'm happy to watch.  This comparison is right in your wheelhouse, Bentley.

[Bentley]

Thanks Paul!

I guess I am to run some of this rice through a grinder and make a power, rub it on steak (no guidelines on this, I hate that), put it on rack and leave for 48 hours.  Since we have 3 weeks more aging to go, I think I will do it now to also get a baseline on what to expect on the Koji Steak!

Pictures to come shortly!

[Bentley]

I have never seen a piece of Rib Eye Age like this before.  RH is 41% in the fridge...It seems to be desiccating faster then I have ever seen.

[Bentley]

誰でも日本語を読む？

[Bentley]

I used my spice grinder to make it into a powder.  That is 20g and I used probably 12-15g on the steak for anyone who might try this at home.  I have no idea if I have put it on at the correct rate of application.

[Bentley]

We will see how it tastes on Weds evening!

[yorkdude]

That is some weird looking stuff.
Does it smell or by chance did you take a little taste sample?
You know my limited experience with dry aging but that does look like it is quite desiccated, how long again? 4 days right?
Think maybe the wet aging prior has anything to do with it aging so quickly?