The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Marinate – Storage – Jerky – Trimmings
- This topic has 8 replies, 3 voices, and was last updated 9 years, 3 months ago by Anonymous.
January 21, 2012 at 6:13 pm #1351jamesMember
I am in the research and learning stage and have a few questions. Once the steak is Dry Aged can you vacuum seal it back into a bag with your favorite marinade before cooking? The meat has less moisture so does it marinate better, or do you have to marinate it longer?
Another question. Since you need whole cuts of meat, how do you preserve what you do not eat for later consumption? Only two of us and we would maybe eat a steak once per week. Is it OK to freeze at that point or can you vacuum seal in a regular bag and leave in the refrigerator? How long can you keep it?
And I have a dehydrator. Has anyone tried to make beef jerky with dry aged beef? If so, how well did it work?
And lastly, Is there any use for the hard crust trimmings that are removed? I presume it is not spoiled. Can it be boiled for beef stock? Is it Ok to feed to dogs as a jerky type treat?
Thanks. :unsure:January 21, 2012 at 9:02 pm #5446
james wrote:quote :January 24, 2012 at 2:39 am #5451CharlieMember
Trash the trim. You won’t miss it after you try the beef.
p.s. I make jerky all the time and have not tried aged beef, but on my next batch I will try one steak to see how it goes.
I hope it works or I’m out a great steak…January 24, 2012 at 4:02 am #5456
Charlie – I’m really confused with this post of yours…do you believe that if you didn’t trim ONE steak back to grocery store red that the untrimmed rind is going to ruin the rest of that ONE steak? Trust me, man, if you don’t like the cooked aged steak with rind attached then when you start to eat it – just cut it off!…that rind sure won’t ruin that ONE piece of meat! Oh never mind – I’m off to bed…
RonJanuary 24, 2012 at 4:30 pm #5457CharlieMember
When i say “trash the trim” I mean the hard plastic like outer shell that was formed during aging, not the darker soft waxy aged beef inside the shell.
( it surprised me at how hard that outer shell was… )
CharlieJanuary 24, 2012 at 4:36 pm #5458
I understand now! Yes I’ve noticed that when an aged primal is tapped with a long bladed filleting knife it is so hard that the knife will ring!February 4, 2012 at 6:29 pm #5539AnonymousGuest
I tried leaving the hard outer rind on, but I didn’t care for the flavor or texture of it. So now I trim it off and discard it. I do NOT trim back to grocery store red, just the really hard outer crust. I do rough trimming before cutting the subprimal into steaks, but I find it is easier to trim a steak than the whole subprimal.
By the way, my dry aged meat is not actually grocery store red inside. It’s much drier than grocery store meat (as expected), and a darker colored red with a really nice velvety texture. I generally dry age for 24 to 28 days. So am I doing it wrong? Is it supposed to be grocery store red inside?February 4, 2012 at 9:08 pm #5549
carne – you’re fine – an aged piece should not be bright red anyway. Besides that if you think about it most grocery stores color their meat – look for the tell-tale red coloring on what should be white fat!February 5, 2012 at 3:04 pm #5551AnonymousGuest
Ugh. I always figured that red coloring was blood. I’d rather just see the meat as it truly is. That’s a good reason to buy a whole subprimal, IMO.
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