The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Time for the next one!!!
- This topic has 33 replies, 5 voices, and was last updated 11 years ago by Matthew Garcia.
March 15, 2012 at 11:37 pm #1381
Ok, so after some moderate success with half of a new york (other half is still aging) it is time for the real deal.
My missus likes new york and I am ALL about Rib Eye. For the New York I purchased USDA Choice (for Non US members that is second best grade) but for Rib Eye I went with Prime.
Went to Costco, knocked on the window and requested a primal USDA Prime Rib Eye. Brought all 14 pounds of this beauty to me. People were stopping me in the store to ask me about it. Kind of fun actually.
Unlike my first time around this went soooooooooooooooo much better. No issues to speak of getting it into the bag, or sealing it up. Had to change a few things in the aging fridge but no big deal. Thanks to all of you out there for assisting me the first time around. Really made a HUGE difference this time.
I am shooting for 21 days on this one. Unless you all feel strongly that I should increase that time.March 16, 2012 at 1:13 am #5813
Wow Claydon, that Prime cut looks fantastic!
I have 4 Prime cuts aging right now, they are at day 13.
I have never had a Prime cut before, so I am really looking forward till the 21st day or 28th day.
I have only had 28 day aged, not 21. Anyone out there know what the differances are between the two? I have read that 30 days is the “sweet spot”.March 16, 2012 at 1:22 am #5814
yah would love some pics of what you are aging.
(or do you have a thread?)March 16, 2012 at 1:39 am #5816
Nice pictures, Claydon! You will soon have some really good eats. Congratulations.March 16, 2012 at 1:43 am #5818
any thoughts on the 21 days vs 30 days for aging aki?March 16, 2012 at 1:51 am #5820
My first one was 35 days. There is another one coming out in a week at 30 days.
The 35 day one was delicious–a more beefy flavor.
Some dry aging processes allow mold to form on the surface and I think that would change the flavor.
My humble advice would be to look at the results from others posting on this blog. The worst part is waiting!!!March 16, 2012 at 2:04 am #5824
Here is a pic of my fridge now, except minus the 28 day aged cut.
So there are 4 cuts, 2 prime sirloins on the top, and the 2 prime striploins.
I do have a thread, it’s right here.March 16, 2012 at 2:09 am #5825Ron PrattMember
is it just my monitor or doesn’t the sirloin on the top left have a bunch of uniform parallel lines in it like it was pre-sliced? Iffin so that might need to come out of the aging process sooner rather than later…March 16, 2012 at 2:10 am #5826
Really nice setup!March 16, 2012 at 2:21 am #5827
Ron, you got me worried, but upon closer inspection, I think what you are seeing are ripples in the bag. (I hope…)
I just snaped a few pics so you can give a closer inspection:March 16, 2012 at 2:26 am #5828
sweet setup dude!!
do you have a large family? how long is that going to take to eat?!
I assume you will cut it all up and vacuum seal and freeze?!March 16, 2012 at 2:28 am #5829
Maybe we’re all invited over to help eat all that gorgeous beef!March 16, 2012 at 2:31 am #5831
Thanks Claydon. Large family? No, just my Wife and I and our 3 yr old, lol.
I had access to a really good prime cow, and prime is pretty rare in my part, so I jumped all over it. And yes, trim, cut into steaks, and vacuum seal for the freezer.
Speaking of, I need to find some standard vacuum seal bags for the Sinbo, any suggestions of an online retailer, or can they be found in the local super market or big box store, I have only seen food saver bags.March 16, 2012 at 2:31 am #5832
done and DONE!!March 16, 2012 at 2:35 am #5833
OK, sounds like a plan, and it will all be cooked on this:
notice the Weber gasser in the back with the cover on, poor lonsome grill… lol
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