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October 27, 2018 at 5:26 pm #3246
After making a wonderful coppa with the UMAi Charcuterie Kit I just received my dry steak packet. I’ve watched the videos on Youtube and have a question before I proceed. Do folks trim some of the fat surrounding the top of the ribeye before placing it in the dry steak bag, or just go straight from the cryo bag to the UMAi bag? Thanks in advance for any help. RAYOctober 27, 2018 at 7:51 pm #11800
Great to hear of your coppa success!
As for trimming excess fat from a rib eye I personally have never trimmed any of mine. I feel the aged ribeye fat is SOOOO tasty! I guess the best answer for your question is another question…when you prepare a store bought ribeye for grilling do you cut the fat off back to the meat?
RonOctober 28, 2018 at 1:59 am #11801
Thanks for the reply Ron! I always get a whole standing rib roast, or two, right around Xmas when the price is right. I get them untrimmed, take off the ribs, and cut nice thick boneless ribeye steaks with all the fat left on. From watching the video it appears there’s some trimming to be done when the process has completed after 28 days. I’ll leave it on and trim when the dry steak bag has performed it’s miracle. Thanks again! RAYOctober 28, 2018 at 2:54 am #11802
Again – as a personal opinion…a bone in ribeye will NOT dry as well on a mere 28 days/…35 to 45 days will make MUCH more of a difference…but then it’s YOUR decision – not mine!
RonOctober 28, 2018 at 2:37 pm #11803
I don’t do bone in Ron, the rib bones come off as soon as I get home from the grocery store, BBQ beef ribs later, easier to evenly cut 1 &1/2″ steaks. I’ve been making sausage and smoking my own ham and bacon for over twenty years now, got tired of bring wild hogs to the butcher. I’ve got a PS Seasonings Pro 100 smoker that doubles as a roaster, I do my steaks on a weber. The guy on the video says 28 days for boneless, I guess a extra week wouldn’t hurt anything. Or would it? RAYOctober 28, 2018 at 3:48 pm #11804
Seems like everyone on the subject of dry aging beef has their own opinion! Some stop at 21, some at 28, and some of us at 45 days!
All I know is my personal like is at 45 days for boneless ribeye works for me!
RonNovember 16, 2018 at 7:53 am #11822FrankMember
Longer drying as 35-40 days results for me as a tasting meals!November 16, 2018 at 9:48 pm #11825
Yeah, I’ve decided for my first shot to go for 35 days minimum, I gotta believe Ron knows what he’s talking about. The standing rib roast prices should be coming down shortly after Thanksgiving, I’ll be looking for $5.99lb. For my sausage making endeavors I usually load up on pork butts this time of year when they come out for 99¢lb, I get 60-70 pounds. I’ve got two upright freezers in my garage, tho only the one fridge in the kitchen. Things will get kind of cramped in the kitchen for awhile I guess. RAYDecember 1, 2018 at 2:55 pm #11866
I finally picked up a nice 19 pound whole standing rib roast for $6.99lb. I backed off the rib bones and then squared up the ends, made a Philly cheesesteak with the end meat. Got it into the UMAi bag and wasn’t happy with the first seal. Cut the bag and then did the corners at a 45º angle, new vac-mouse, think it looks perfect now. New Years day I’ll be right at 35 days full, maybe I’ll be able to wait another ten. It sounds as tho trimming off the crust is somewhat controversial, not really sure what to do there. I don’t eat fat. When cutting steaks 1&1/2 inches thick should I leave the outer crust on when cooking. My favorite way of cooking a steak is to place it in a 200º oven until the internal temp hits 120º, pull it for ten minutes, then 45 seconds on each side in a super hot cast iron skillet. Let it rest five minutes, perfect every time. RAY
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