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June 15, 2018 at 3:38 pm #3181
So it’s been 11 days since I embarked on my first dry aging mission. To my delight (and surprise, if I’m being honest) there appears to be no leaks or “ballooning” of the bag. I haven’t, however inspected the boneless ribeye roast for fear of disturbing it. It’s fat side up. The color is a deep mahogany to date and I’m not sure what other warninnsigns to look out for. My question is should I flip it fat side down, which would give me a visual of the meat and if anything looks amiss?June 15, 2018 at 3:44 pm #11679
Sounds like a success story in the making! Personally I would leave it alone. There is no need to inspect it as long as it is laying on a wire rack. RonJune 21, 2018 at 4:45 am #11684
Follow up question… I’ve read a few posts about the sight of white mold. I’m curious where would this be visible? On the meat? On the bag? With exactly 14 days to go to my goal date the only suspicion I have is the sight of small whitish dots on the corner of the bag that’s not making contact with fatty surface. I’m still confident as there’s been no change to the composition of the bag, I haven’t disturbed my primal, and the smell is uniquely plseant and by no means foul. Any and all thoughts are welcome.June 21, 2018 at 4:09 pm #11685
You are fine – the discussion of mold spots normally are on threads about charcuterie not dry aging. I have yet to ever find mold on any of my dry aged sub primal. RonJune 23, 2018 at 2:53 pm #11686john moranMember
I started same boneless ribeye roast on 6/13 – Got good bark on it after 10 days. My first from Costco…was graded USDA Prime ($11/#). Never bought anything there but I was in the big city (Green Bay) and couldn’t resist getting a membership and walking out with $350 worth of meat and Makers Mark…..MMMMMMM.June 24, 2018 at 7:48 pm #11687
Well, I lasted 20 days, 10 days short of my goal. I trimmed the bark, and cut into filets. I’ll post my pictures and check back in tonight to share how I prepared it and the taste. Overall, it was a fun experience. It turns out the odor was more than the family could handle in the fridge. I’ll be on the search for a spare full size fridge I can keep in my garage. As the pictures will show I think everything looks good before tasting it. There are a few small slots that look oxidized but I doubt it will taste poor or sour. Looking forward to everyone’s thoughts on the pics.June 25, 2018 at 12:15 am #11688
Can you load pics on this forum?June 25, 2018 at 1:32 am #11689
Yes you can, but you need a host such as PhotoBucket to launch it from. RonJune 25, 2018 at 12:02 pm #11690john moranMember
I’m perplexed about the odor you mention – Mine have never had any odor other than maybe if you put your nose right up to it, it kind of smells like a butcher shop. I do mine in our main kitchen fridge and spousal unit has not noticed any smells either. I’ve done 4 or 5 so far.
What type of odor? Rotting? Moldy?June 25, 2018 at 1:38 pm #11691
I questioned that as well – especially since it was only 20 days old. By then it could be starting to smell nutty or earthy, but only up close – especially in a refrigerator which is working properly plus one that is opened and closed daily exchanging the air. I guess is his wife and kid(s) already had a preconceived notion it wouldn’t smell good from day 1. Perhaps he will post a follow up. RonJune 25, 2018 at 1:42 pm #11692
The smell was neither rotten or moldy but it was a funky smell that has gone away since I removed it. I would describe it as an earthy smell but it certainly was pronounced. Not offensive, though.June 25, 2018 at 1:45 pm #11693
How about a report on the steaks cook last night. RonJune 25, 2018 at 1:46 pm #11694
The odor was too offensive to most but enough where I wasn’t disappointed to end the process. I don’t have photobucket so I won’t be posting any pictures but I cooked up a filet yesterday. The steak was very good but I’m not sure I can taste the difference (yet). I’ll be doing a taste test comparing it to a fresh cut.June 25, 2018 at 7:53 pm #11695June 25, 2018 at 9:48 pm #11696
Thanks for posting for me, Ron. As you can see I may have trimmed more than necessary. I was being overly thorough. As for the taste test, it tasted very good. I heated a cast iron skillet on my Traeger at 450 degrees. I seared both sides (5minutes per side) and basted with butter and carmalized onions. I overcooked for my taste. The next time I prepare them I’ll smoke the steak at 250 on the Traeger for 30 minutes and sear both sides on the stovetop until medium.
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