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April 6, 2020 at 4:47 pm #3750
I have had a lot of dry aged steaks in restaurants and I love the heavy nutty/earthy flavor you get from a good dry aged steak. This is what lead me to here and starting to experiment with the bags.
So far I have done a 12lb USDA Prime strip loin for 41 days, a 14lb USDA Prime strip loin for 44 days and I have a 19lb USDA Ribeye in the works right now.
I typically only use salt and pepper and cook the steaks on a cast iron grate on the big green egg. I did this same process on the first loin and I thought maybe the salt and pepper was taking away from the aged flavor. So the most recent loin, I didn’t season it with anything but I still didn’t get that strong nutty flavor I was expecting.
The overall process seems to be working fine. I keep the meat on wire racks elevated in a full size fridge that just has cans of pop, or bottles of water so the humidity and temp isn’t fluctuating. I can start smelling that great smell usually 1-2 weeks in, I never get mold or anything nasty. Refrigerator temp is set at 46 degrees so I don’t think this is an issue.
I am sealing using a Vacmaster PRO 380, that works fantastic, it is wide enough to make a single seal across the entire bag and it is a thick seal. So I don’t think it is about the seal.
However, I still am not getting that taste I am expecting. The first time I was a little aggressive in my trimming but this last time around I stayed pretty close to the pellicle to see if that would add something but nope. The look, texture and overall experience is still great and I am using USDA Prime meat but??
My question is my expectation too much? If so, why?
Is there something else I could be doing to increase that nutty flavor?
I love a New York Strip but this 3rd one I am trying a Ribeye to see if there is a difference but the process should be the same so I am not expecting anything different.
Just looking for some experienced people’s opinions.
Thanks!April 6, 2020 at 5:30 pm #13018Ron PrattMember
Well, Sir…first off if you have your temperature set at 46º then that is way higher than recommended! See * below.
Then I have to ask if you are using a modern, frost free refrigerator which will wick off the moisture as the meat dry ages. Neither an old refrigerator, a small “dormitory” unit, nor a wine refrigerator will work – in fact those are just asking for trouble as the meat won’t age, but merely lay there and just rot.
*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.April 6, 2020 at 5:48 pm #13019
Great catch! I am using a newer full size fridge(frost free, etc.). I can set it at 46, 41, 37, 34, or 32 degrees F. It is all digital so I can’t choose increments in between. So i bumped it down to 34 degrees unless you think I should set it to the 37 degrees?
I never noticed any issue with the meat rotting, both of the loins I used turned out fine, I could smell the dry age in the process, never a rotten meat smell.April 6, 2020 at 5:52 pm #13020
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