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BBQSmoker
Guest
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Hoss
Quintessential Chatty Farker
I do it all the time.Sans bags.Just cooked an 80 day wet aged Spinalis Dorsi last nite, it Rocked.I am sure the bags are a great product but they are not necessary by any means.Neither is trimming. :wink:
Rob Babcock
Well-known member
I've got a hunk of ribeye in a Drybag at about 40 days right now. It's lookin' really good! Can't wait to tear into it!:biggrin1:
C
charray
Guest
I have a plastic container I've drilled a couple of dozen soles in the sides and lid and I place my meat on a metal rack in the container and put the meat in the spare fridge for 30 days. I just don't see the need for the bags
chriscw81
is Blowin Smoke!
Hey charray. Do you mind sharing a pic of your container you dry age in? I'm super curious.
Chris
Sent from my Galaxy Nexus using Tapatalk 2
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charray
Guest
I'll post pictures Friday eve.
V-wiz
is Blowin Smoke!
Damn those look great, lets get some more info
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charray
Guest
CHRIS, Sorry for the delay in replying to your request. I got called out of town on business.
My dry age container is really pretty simple. At RD I bought a cam brio container that has a raised tray/shelf with holes/slots that sits in the bottom and a lid. I drilled a bunch of holes in the sides and lid, which gives some protection but lets plenty of air circulate on all sides. After all, they just hang beef off of hooks to dry age.
Showing the bottom tray on end
showing the tray down inside
Showing the lid on
Hope this helps
My dry age container is really pretty simple. At RD I bought a cam brio container that has a raised tray/shelf with holes/slots that sits in the bottom and a lid. I drilled a bunch of holes in the sides and lid, which gives some protection but lets plenty of air circulate on all sides. After all, they just hang beef off of hooks to dry age.
Showing the bottom tray on end
showing the tray down inside
Showing the lid on
Hope this helps
Forrestbro
Full Fledged Farker
What a great idea! I'm going to try this. Thanks!
