Wet age then dry age with drybags

[Robbie Miller]

I was browsing through a blog on BBQ Butcher and found a thread ( http://askabutcher.proboards.com/index.cgi?action=display&board=Beef&thread=870) about wet aging a strip loin in the vacuume bag it came in for a couple of weeks the using the drysack for additional time. Has anyone tried this and how did it turn out?
Thanks,
Robbie

[Ron Pratt]

Robbie,
I have never done that, but I know a couple people who do wet age that way. You will get the tenderization due to the enzymes breaking down the meat, but you will not get the concentrated beefy taste due to the removal of the water. Yes, you can then Drybag the meat after the wet aging, but I prefer using the Drybagsteak product from the very start. Ron

[Scott Mark]

I don’t want to be a fearmonger, but I lost two subprimals that went bad during a two-week wet age, in the original packaging, at 34 degrees Fahrenheit. There are SO MANY factors that contribute to a positive or negative experience that I wouldn’t ask you not to try it in your own way, and tell us of your results.

I do a lot of experiments. Some don’t succeed, and for me this was one.

Toasty

[Robbie Miller]

I went to Sams on Monday (Oct. 29) and bought a 16 lb. rib eye and I asked the butcher when it was vacuum sealed and he said 10-11-12. That means it has already been wet aged for 18 days when I bought it. My bags will be in on Nov.2 so by the time I get it into the drybag it will have been wet aged for 22 days. I’ll let you know how it comes out.
Robbie

[Ron Pratt]

Robbie, Be sure to weigh the meat before you place it in the Drybag – that way you can measure the % of weight loss compared to the length of time you dry age. Eventually I hope to post a thread where we can have input from members as a reference matrix for what people might expect.

LOL – can you tell I was a numbers guy back when I was a working stiff? :laugh:

[Robbie Miller]

Ron, will do. Were you CPA?

[Ron Pratt]

No, I never even once sat for the exam, but my degree was in accounting. I made a career in 4 different banks in positions of controller, treasurer and CFO. I retired at the ripe old age of 60 some 8 years ago now and have never looked back, but once a numbers guy – always a numbers guy! Ron :laugh:

[Robbie Miller]

I have a good friend that is in the banking business. HIs niche was getting in on the ground floor, getting a small percentage of stock,. He would run the bank .and then they would sell it and move on. I put on sports shows in venues around Texas called The Hunting and Fishing Show. Did that for 18 years, sold out and now I’ve got a cow/calf operation in Colorado and a company that cleans out built up concrete out of concrete trucks. I spend about 2-3 months in Colorado per year and pretend to be retired the rest of the time.

[Dr. Frederick Howard]

Hello all,
Until now I wet aged my rib eye in the cryovac bag with good results. Even one that had lost it’s seal – I just made a FS bag, placed it over the original bag and sealed. I had kept the wet age for 42 days and it was very tender, but not the flavor of the dry aging that I’m almost 28 days into. Ron: I’m gonna’ wait for the 45 days. If you wet age, place paper towels under the meat to check for leakage , if wet after a couple of days, then you know that you have lost the seal.

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