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December 12, 2012 at 11:00 pm #1498
I decided to try a slightly different method of dry aging. I use the bag to start the process for the first 7 days. This puts a nice semi hard rind on the meat. And then I took off the bag and will let it dry age in the “nude” for another 14 days. Wanted to see of this makes my meat reach that nice dark almost black color rind faster. And with out the mold and nastiness. Will follow up with pics when done. Expect to finish drying on the dec 21st.December 12, 2012 at 11:20 pm #6465
Sailomb, as they say…it’s your meat and your bag, but personally I really question your approach. 21 days is not a long time to reach the result you describe, plus most people here trim that outer layer off anyway. RonDecember 13, 2012 at 12:23 am #6466
I would do it for longer but plan on a holiday meal on the 21st.December 13, 2012 at 5:11 am #6467
I have a 20 lb ribeye aging. Do you think its ok, to cut off a 1/4 of it to eat and continue to age the rest (in the nude). I Guess the new cut ends will have to build up that rind. I’ve aged several steaks before, but never cut what I needed and put the rest back. I guess i can always try it and see what happens. This is for the impatient people would wants to try aged meat and try them at different intervals (21days/28days/45days/60days)December 13, 2012 at 5:52 am #6468
If what you are asking was still in a Drybag my answer is I personally would not do it – BUT since you are already going commando you have already introduced that meat to the bacterial elements that may be in your refrig. I know of people who have done exactly what you are proposing…just keep in mind the new exposed raw end could become contaminated during the ongoing aging tests you wish to try. BTW a 20 pound rib eye probably won’t have undergone that much aging in the 21 days, as that’s a pretty big chunk-o-cow, unless that was a bone in rib eye. If it is in fact a bone in then do you have the equipment to saw through the bones to whack off a piece like you plan? RonDecember 13, 2012 at 6:08 am #6469
It is bone in, but the 20 lb quote was just for an example. the one i’m aging is 15 lbs and yes it is bone in. I was thinking that I should be able to cut the meat off the bone after roasting it as a prime rib roast. i do have saws if I need to use it.
Also, I was going with this “nude” method because I seem to always get small air pockets in the bag, especially where the bone used to be in a ribeye. And this air pocket area dries at a slower rate and is still soft and not that hard rind. Also, this is how the restaurants or butcher shops do it in their coolers and I just wanted to try it. I have a dedicated fridge in the garage just for dry aging meat (and keeping some beer cold).December 13, 2012 at 6:40 am #6472
Sailomb, I’ll be real blunt here in my personal assessment…when you start wrestling with that 15 pound bone in meat cutting and sawing through it to whack off a chunk I’m afraid you risk bruising the remaining meat let alone introducing bacteria. You would have been better off to cut that sub primal into 2 or 3 pieces and then aging them individually for whatever amount of time.
As for the issue you mention with the bone removed rib eye your concern about the “valleys” is valid, but with a little practice you can press the air out during the bagging so the Drybag comes in contact with the valleys…trust me I have done it many times! And then lastly when I steak out an aged boneless rib eye I cut my steaks and then trim them individually. The time spent is worth it rather than trimming in total leveling the hills and valleys. RonDecember 15, 2012 at 4:10 am #6476
thanks again for the reply. when I do try the cut some and dry the rest approach I will do it boneless, it makes sense that cutting through the bone will be an issue. I try my best with the valleys and I still get small air pockets. I haven’t seen any issues with teh nude aging technique as of today.
Also, how many days are you aging your meats on average. And what are your reccomendations with a ribeye. I see in your past post you like both 45 and 60 days. I understand that most restaurants age for 28 days. And there is a study that claims the after 38 days there’s no more tenderizing through the emzamatic process. However the beef flavor will still be concentrated after that. the longest i have age a ribeye is 31 days and it was wonderful.December 15, 2012 at 4:26 am #6477
It’s a matter of personal taste and with some people their level of patience! In my opinion anything less than 21 days isn’t worth the bother, 28 days is better, but with a thick rib eye 35 days is my minimum…OTOH I like 45 days and find 60 days is worth the wait, though 45 is fine. Beyond 60 is just for bragging rights!!!December 25, 2012 at 3:33 am #6497RonMember
The ribeye primal I currently have in my frig aging has some of those air pockets at the valleys. Not huge ones
but certainly not complete contact as I had with my first NY strip.
Should I be concerned about this being a health hazard?
Thanks, and merry Xmas (to all)December 25, 2012 at 5:18 am #6498
Not a problem or concern at all – in fact that is quite common with sub-primals which have had the bones removed. You’ll be just fine!
And Merry Christmas back to you!
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