Re:First test run.

Back to Dry Aging !

I got to thinking about this weekend’s Sirloin. One of the main reasons why I chose Sirloin, well, was because it’s cheaper than strip or Rib eye at USDA prime. Also, a few years ago, I ate at Gallagher’s in Las Vegas, and had an awesome dry aged Sirloin there.. That was what I was shooting for. On their website, the claim their steaks are dry aged at a constant 36 f. for 21 days. Well, I did just that. Not near the same results. So, it got me thinking.. Maybe since my fridge fluctuates between 32-38, I need much better control. I’m afraid that when it’s 34 or below, it hinders the aging process. So, 21 days may not be a true 21 days in my fridge as it sits right now.

Johnson Controls makes a nice temp control, primarly made for home brewing. It’s about $60. I am going to purchase one of these and play with the settings in my fridge before trying it again.

As far as the bag goes, this time for me it worked perfectly !. I was amazed on just how good of a membrane it made on the meat !. it actually took some pull to get it detached from the meat. I’ve been really enjoying this (new to me) new technique for coming up with a world class steak at home !