Previously Wet Aged, is there a concern?

[Dave Kirkwood]

Hello all, have been reading for a long time, first post. I am doing my first 14.2 pound AAA Angus Striploin (Canada). I was informing the Butcher of my intent to Dry Age, and he said to be careful as it has already been aged for 3-4 weeks. My question is, can I still Dry Age this as it has been wet aged for so long. And if so, do I have to shorten the Dry Age as I intend on doing a 28 day run with it.

Just have to wait for a month now to throw these on the Green Egg for my first Dry Aged Steak.

[Ron Pratt]

Welcome aboard, Dave! Yes you can still dry age that meat without a problem. Unless you have a personal preference I’d suggest you dry age that strip loin at least 21 days, though your 28 day is even better! What the difference will be is the concentration of beefy taste by the removal of the tasteless water which wet aging does not do. Good luck BTW from a fellow egghead!
Ron

[Charlie]

I have wet aged a ribeye prime for two weeks and then dry bagged. The thing that I noticed is that the blood was not as thick and thought that it may not bond to the bag as well. It bonded just fine and the only trouble was that since the blood had thinned it wanted to get sucked out of the bag faster. I had to stop my vacume and drain some more juice out and repeat the process.

It came out great in the end but since then I find it easier to bag ASAP.

Charlie B)

[Dave Kirkwood]

Thanks to both of you for your quick replies! Much appreciated.
So I should definatly drain all the juice/blood form the Butchers VacPak bag before transfering to the Dry Bag, correct? But I shouldn’t “pat dryP the subprimal as that layey is what will bond to the bag right?

I don’t think this cut will fit in one bag, I am about to try after dinner (Valentines Day dinner with the wife, Steak and lobster on the BGR, RRP you’ll like that!) I “might” have to cut in in half, hoping I don’t as there will me more loss due to trimming.

I have another issue with temp swing in the fridge, 33-40, but I should prop. post that in a new thread.

[Charlie]

Drain the juice but you want to leave the thick blood. But since you have a wet aged product there may not be thick blood. In my case there was only thin blood so I let it drip dry for about 30 seconds and then vacuumed and sealed. Do not pat dry and do not touch the meat. Wear disposable gloves, fold the dry bag back a few inches to protect from getting blood on seal surface.

Don’t cut in half. Fill the bag. If you have to you may need to cut off a steak from your primal before bagging.

I am going to start buying the larger bags because I want more bag for bigger cuts.

Steam your lobster not boil…

Keep your fridge full as much as you can and add two small battery operated fans that run on d size batteries and then check your swings. Should be much better. If not frost free get a new fridge.

Charlie B)

[Dave Kirkwood]

Thanks for the tips, incl don’t touch, wear gloves (bacteria) and folding the bag back, ll excellent.

Makes much more sense to cut a steak off then cutting in half, thanks for that one too!

I have read about some buying the brisket size bag, having trouble fitting in the subprimal bag. Unfortunatly, I read it after I placed my order.

Regarding the fridge, It’s brand new, update my existing one for this purpose of dry ageing. It’s frost free, in the garage, and I’ll fill it with more beer. Was woried of filling it too much, didn’t want the constrict the air flow, but from reading other posts, I already have two of the fans which you speak of. So that will take cae of the air flow.

Thanks Again, much appreciated!

Dave B)

[Ron Pratt]

Dave,

Even though your refrig is new and it is in your garage we don’t know where you live meaning how hot or cold your garage gets. That let alone whether it was a refrig specifically designed for a garage environment! BTW Clam Digger (Charlie) is a professional in the refig field so that man can help you better than I can :laugh:

The one thing that I’d really like to address however is some terminology – that reddish juice in the bag is a protein mixed with natural water – a term more readily acceptable to some spouses and children than the word “blood”. B)

Ron

[Scott Mark]

Clam Digger wrote:

quote :

Drain the juice but you want to leave the thick blood

Further: drain the juice into a glass. Leave the thick blood for getting a good drybag bond. Then add vodka, Boody Mary mix, and a dash or two of hot sauce and Worcestershire sauce to the glass. And ice. Reflect on the goodness of life.

[Barry]

The numerous beer cans in the fridge may help to keep the temperature even Any experiments on that?

[Anonymous]

Kwood wrote:

quote :

Regarding the fridge, It’s brand new, update my existing one for this purpose of dry ageing. It’s frost free, in the garage, and I’ll fill it with more beer.

Exactly what I did. Well, almost. I had a dedicated beer fridge in the garage that I pressed into sevice as a dry aging fridge. I didn’t really make any changes. Temp is 35 degrees on the bottom shelf where I age meat. I didn’t alter air flow. I try to keep the beer away a little distance from the meat. I get beer out often enough to stir up the air, I guess. It must work because I get great results.

toasty wrote:

quote :

Clam Digger wrote:

quote :

Drain the juice but you want to leave the thick blood

Further: drain the juice into a glass. Leave the thick blood for getting a good drybag bond. Then add vodka, Boody Mary mix, and a dash or two of hot sauce and Worcestershire sauce to the glass. And ice. Reflect on the goodness of life.

:blink: I am so glad I read this before bagging my new top sirloin. I am so definitely going to do this tomorrow. Thanks toasty! Cheers. :cheer:

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