December 17, 2012 at 8:11 pm #1502
I’m aging a rib roast currently, my fist time, so I would like someone to look at it and let me know if it looks like it should. I’ve kept in a temperature controlled environment at about 35 degrees plus or minus 1 degree (with a johnson controller controlling the fridge temp ). I plan on cooking as a roast on Christmas Day on my Weber Performer, indirect grilling. I would like to make sure that it’s looking good, as the last thing I want to do is get my guests sick on Christmas Day with food poisoning.
Picture LinkDecember 17, 2012 at 8:28 pm #6480
Welcome aboard, Rick!!! You didn’t say how how this has been aging, but I can assure you from those pictures that you are doing just fine. What length of time will it be by Christmas? BTW it is not uncommon for first time agers to have your concern, BUT as long as you take the precautions you have already mentioned you’ll be fine. Man has been aging meat for hundreds of years! RonDecember 17, 2012 at 8:32 pm #6481
It will be 18 days by Christmas morning, didn’t have the forethought to get it started earlier. This is day 10 the last picture taken was today. I’m using the the UMAi dry bag, thanks for your response.December 17, 2012 at 8:40 pm #6482
At just 18 days please don’t be too disappointed, but that really isn’t going to produce that dramatic of an effect on that large piece of meat. To each his own but 35 to 45 days give much better results. Just the same it should be a nice feast for you and yours!February 6, 2013 at 2:16 am #6670
Well I cooked it using the rub/mariniade that you have recommended on this site and it was the best Christmas dinner ever according to my guests. We didn’t even need steak knives to cut the meat, we all used butter knives. I thought I’d give you an update.
I’m currently aging a strip loin, I wondered how long I should age it, 28 days?
Thanks!February 6, 2013 at 2:24 am #6671
Rick, Glad to read your report and happy for you for your success! I agree 28 days seems perfect for a strip loin sub-primal since they are thinner by nature. Let us know this outcome as well! RonFebruary 9, 2013 at 9:33 pm #6682Ron SorrentinoMemberquote RRP” post=3473:
I just completed my first attempt to dry age a steak using the Drybags. I went 42 days with a strip loin, December 26th to February 6. Cut off the other crust and cut them into 1.25″ steaks. Grilled them on high heat (about 650 degrees) over charcoal, to 125 – 130 degrees internal temperature. The taste of the steak was OUTSTANDING! One of the best steaks I ever had. Better than many steaks that I have had at high end steak restaurants across the country. I would highly recommend dry aging steaks using these bags.
I am currently 3 weeks into my second attempt. Dry aging a choice cut Ribeye steak loin I bought from Costco. I will come back to the board in a few weeks to provide a review of the outcome. In the meantime, it is dry aging nicely and the bag has excellent contact with the steak.February 9, 2013 at 10:01 pm #6683
From one Ron to another Ron…Welcome to the forum! Glad to hear your first attempt was a smashing success! It’s reports like yours that encourages newbies and want-to-be’s! Keep us posted and please visit here from time to time. There is a lot of information buried in the threads here.
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