First Striploin age, on the right track?

[David]

Hey guys! (And Ron and Jim) I recently went on my path to start aging meats and I am hooked. I have my first Striploin in a dedicated 10cuft fridge, but wanna go over a few things.

My temp is stable low of 33 high of 37 and I have a thermometer/hygrometer that plots data every minute so I’m fairly confident my temps are stable, but is 33 too low? I know enzymes stop at 28 deg f, so I’m not too worried but it’s not drying as much as I though it would initially. I didn’t have an extra fan in there besides the fridge fan (only ran while cooling ) until today and I put more salt in to bring my humidity range down to 45 to 70%. I have a faint buttery smell I can smell when I initially open the fridge but the bag itself doesn’t smell. Attached is a picture. I have a random thermostat controller that will be here and be hooked up by Sat. In the meantime please tell me if I’m on the right path. The fat on my meat is very hard but the meat itself is starting to be very very dark but crazy soft. [URL=http://s390.photobucket.com/user/polarbeardav/media/Mobile%20Uploads/IMG_20161103_224704674.jpg.html]

[Ron Pratt]

Like recommended in the Q & A section:
WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?

Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.

Me here and just my opinion…me thinks you are over thinking this as the extra gear and precautions really aren’t necessary when using the UMAi Dry products for dry aging…just a household refrigerator in working condition is needed! Ron

[David]

Thanks for replying Ron. You got me I am an over thinker. Although I picked up this meat on a deal I just don’t want to ruin it and it seems that I am on the right path. I wanted to make sure because I am going to order more bags and throw more meat in the fridge to increase the amount of delicious beef I can have each month. Im trying to lose weight and I think that if I can start eating regular meals and eating less carbs and sugar (yeah all the good stuff) that I can make up for taste by aging all my meat.

Any other tips or tricks would be appreciated. I have read 90 percent of the forum posts related to dry aging beef (and some of the salami, but that interests me less at the moment bresaola and copppa interest me though) and have watched all of the YouTube videos by Umai and several others who tout your system so I feel that I am prepared, but having a second set of eyes always helps!

P.S. What is your favorite meal to make for someone who might like their meal past how it should be cooked with the steak (for the wifey).

[Ron Pratt]

It took me years to bring my wife around to liking steak more medium than well done, but if guest insists on well done then I prefer to revert to a sauce as simple as a béarnaise or go more complex recipe such as steak au poivre. Ron

[David]

I’ll try that, thanks! I’ll post an update in about 10 days for everyone to see.

[Ron Pratt]

Good – BTE how long are you planning to age that strip?

[David]

28 to 35 days since it is a boneless 0x1. The guy was nice enough to grab me the freshest one from the box that had the most fat on it and I got it for less than 5$ a lb for choice.

[Author]

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