First Time

[Burton Wood]

I don’t use photo bucket. Sorry

[Burton Wood]

How quickly should it age? Starting to turn color now. Started Sunday. It looks like it’s supposed to but it’s coloring quicker than I expected

[Ron Pratt]

quote TarHeelBBQ” post=6585:

How quickly should it age? Starting to turn color now. Started Sunday. It looks like it’s supposed to but it’s coloring quicker than I expected

Relax, Burton! You are just FINE!!! you have many days and many appearance stage changes ahead of you! This is NOTHING for you or SWMBO to get excited about! Over the years I have been using UMAi Dry® bags I have seen the exterior of various sub primals darken sooner then others. Ron

[Burton Wood]

That’s a relief! Now waiting 43 more days

[Burton Wood]

Yall didn’t tell me this was addictive. Lol. Couple of questions:

1. Is there much difference in 45 day age and 60 day age? Thinking about 4th of July
2. Do you treat a strip loin different than a rib eye loin? I’m going to lay down a strip loin next. How long should i age strip?

[Ron Pratt]

Burton…patience grasshopper…

Personally I have tried many time frames and to me while a ribeye can go the 60 days without much difference in weigh lost etc I think 45 days is just fine. OTOH a strip sub-primal is much thinner and 35 to 45 days given how thick it was to start out seems to work best for me. Just remember there will be trimming loss and the longer the deeper is my rule of thumb to abide by.

[Burton Wood]

Thanks!! I’ve really enjoyed this dry aging experiment

[Burton Wood]

Overall disappointed. C+ grade. Cut into and everything looked right. Smelled a little funky with vinegar type smell to it. Grilled them up and they cooked a little faster than I thought so they were a little dry. Had a very strong “country ham” flavor to it. I don’t think they were spoiled because we were able to finish it. Typically rotten meat you struggle for one bite. I gave it a shot. Didn’t get the sensational flavor I was expecting. I have a strip loin aging since Easter. Any suggestions for improvement would be greatly appreciated.

[Ron Pratt]

Sorry you were disappointed. BTW were you judging yours against expensive dry aged steaks you have had at expensive steak houses? Their’s were prime to start with. As for the “vinegar taste” – I guess we each have our own taste buds, but the most common comparison is there is an earthy – nutty smell. Sorry you apparently didn’t read other comments but yes – dry aged meat cooks faster. BTW our favorite steakhouse where we got hooked on dry aged beef some 45 years ago still to this day has a large printed disclosure that dry aged beef cooks differently. BTW we quit going there when we learned to dry age at home using these bags and saving us a bundle! Our typical bill for the 2 of us was $110. Dry aged beef is expensive when purchased commercially or in a good restaurant – BUT very affordable – thus ENJOYABLE when done at home. Again…I’m sorry you have not YET experienced what most of us here have done.
Ron

[Burton Wood]

Ron, I have had the good fortune of eating dry aged steaks before. That is sole reason I decided to use this bag. It’s one of my favorite flavors. It was a way to eat the best steaks on earth at a very affordable price. I have studied this stuff a lot the last forty-five days and simply didn’t remember the fast cooking part last night. It’s not an attack on the bag. I probably screwed it up. Maybe it is correct but it’s stronger flavor than I’m used to? I’m finishing the Strip loin soon. Going to pull at 28 days. I appreciate all of your help and advice on this adventure.

[Author]

Posts