Home dry aged Beef !

Howdy...

About 5 weeks ago i sealed a nice cut of domestic beef in a drybag and let it sit in the fridge.

You can see it here :

www.bbq-brethren.com/forum/showthread.php?t=161750








Heres the beef after 32 days in the drybag. The bag still held tight and i had to peel it off. the outside of the meat was like leather with a pleasant smell. no mold at all. So, everything looked fine.










Then i trimmed the meat. I think the loss from drying and trimming was about 40 %. The meat looked fabulous :razz:










Just some EVOO and sea salt and 30 minutes later it hit the grill

























Bottomn line :

This turned out awesome, definetly the best local beef i ever had. ( usually the beef here sucks bigtime cause its mostly dairy cattle and aged only for a week)
Very tender and a nice beefy flavour. Cant wait to try the next piece.

So long,

DM

Big George's BBQ said:

That looks and sounds awesome What is a dry bag

Click to expand...

Dry Bags are vaccum bags with a membrane that lets moisture out. It works only one way so you dont get any contamination or smell onto the meat.
That way you can dry age your own beef at home with much less risk of ruining the meat. all you need is a fridge that holds a good constant temperature, preferably not the one in the kitchen
that gets opened 30 times a day.

DM

Big George's BBQ said:

I have a foodsaver verticle 3800 series Any reason why that would not work with this

Click to expand...

The bags dont have the same inside lines that allow the air to be sucked out while sealing. Inserting a small strip of a regular vacuum bag at the seal and then sealing twice helps to get more air out easyer.
I also heard of people having success by sucking out the air with a straw and then twisting the end end closing it with cable ties. I think good constant temperature is more important than the vacuum.

DM