Print

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

[Bentley]

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.

[just4fn]

Still taking suggestions on amount of days.  I don't think it will make a difference between 35 or 39 days.

[Bentley]

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!

[just4fn]

No, I can't take samples. When I decide, that's it.

[Darwin]

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 

[just4fn]

So far no funk

[Bentley]

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?

[Darwin]

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.

[just4fn]

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.

[just4fn]

After 30 days

Day 1

 [ Invalid Attachment ]

Day 30

 [ Invalid Attachment ]

[Bentley]

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?

[just4fn]

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.

[BigDave83]

In doing this you are not looking for a certain percentage of weight loss as you would in charcuterie?

[jdmessner]

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.

[just4fn]

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.