The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › First time Dry Aging question PLEASE respond! Thanks. › First time Dry Aging question PLEASE respond! Thanks.
I’m guessing your chef wasn’t familiar with UMAI?? Also, did you ask the butcher to give you a whole prime? It probably came in the back door whole but not too many people who buy meat at the grocery store spend the $$ to buy a whole prime roast. I get them at the meat market. I use a chamber vacuum system and a whole roast doesn’t actually fit so I had to lop off a few steaks.
Also…”Himalayan Sea Salt”..sigh..First off “Sea Salt”…bet you can’t go anywhere and find salt that isn’t from a sea. (before you say anything the Utah Salt Flats was once a sea) As for the “Himalayan” part you might want to read: THIS – The salt thing is used for non UMAI aging with some methods in the fridge. It’s to stabilize the humidity. Where the salt comes from is pretty much moot. I’ve done a prime rib recipe where I literally bought a bag of sidewalk rock salt at Menards to cake on the roast. BTW – “Himalayan” salt is roughly $4/LB – Morton coarse salt $1/LB – Menards rock salt 7-cents/LB….just sayin’.
As usual I’m with Ron…get that thing out of that drawer and on to a rack. I put mine on top for best air circulation. Save the salt for winter sidewalks. I don’t know if this matters but until I start to see the bark forming, I flip mine over every few days. I think some say to just leave it alone…Meh.
Also..I’m on day 30 on my latest prime roast (still no smell). Thanks to “egg”ing from Ron…I’m going an extra week and attacking it on day 37. Previous agings have gone 28 & 32 days IIRC.