A 60 Day Dry Aged Strip Steak
- Thread starter cowgirl
- Start date
ModelMaker
Quintessential Chatty Farker
And we watch her eat...
Ed
Ed
WOW It does not get much better than that OUTSTANDING
sudsandswine
Quintessential Chatty Farker
Fantastic as usual :thumb:
Gimmethecash
is one Smokin' Farker
Jeanie raises the bar on us mere mortals once again!
Thanks Mike! Dinner for me and had enough for breakfast in the morning. lol
I vac seal it in the umai bag, then place it inside of a stocking for the first week. The stocking helps keep the bag tight against the steak and really helps it adhere. After about 7 days, the stocking can be removed but I usually leave it on for the whole process. Hope you give it a try! :grin:
Thanks Greg! I use the heck out of cold smoked salts and butter. It's handy for so many dishes. lol Yes, Crown comes in bags. Let me know if you need any! :grin:
lol Thanks Erik! You're too kind...
Thanks Titch! :grin:
Thanks so much! Hope you give it a try! :grin:
:laugh::laugh::laugh: Made me laugh! Thanks Adams!
Thank you Marty! Hope you're having a great weekend!
Yes on the stocking. Thanks! I'm fond of dry aged steaks. It's nice to have a few in the freezer. :grin:
Thanks! I really didn't plan on going sixty days, but was happy that they turned out well. lol :grin:
Thanks Jeremy! This is my favorite "home" flatware. I have a favorite set for camping too. lol :grin:
lol Yes, I do eat.
Thanks George! :mrgreen:
:laugh: Sorry bout that! :laugh: Thanks Gordon! :grin:
Thanks so much Greg! :grin:
Thanks! Hope you give it a try sometime! :grin:
The color on the aged steak is phenomenal! I prefer your method of trimming after the steaks are cut myself. I was thinking about steaks on the grill tonight for the family, but I won't show them this post before dinner because I won't even get close to that. Great job!!
I no longer keep, carry, or use party supplies, so I don't really need the bags anymore - they're still very cool though! Thanks y'all!
Thanks Ron! Trimming the individual steaks really seems quicker to me. Maybe they are just easier to handle than the full primal cut.
I know your steaks are going to be killer!!
Hope you all have a great Sunday! :grin:
You're sure welcome Greg! :grin:
Grabnabber
Babbling Farker
Turned up to 11 as per usual. :thumb:
Question because I've never aged a roast: how do you deal with the remaining meat if you trim/cook 1 or 2 steaks off of the roast?
Question because I've never aged a roast: how do you deal with the remaining meat if you trim/cook 1 or 2 steaks off of the roast?
Smoke on Badger Mountain
Babbling Farker
Outstanding as usual Jeanie! Often think about doing some dry aging but never had the guts to pull the trigger.
lol Thanks Adams!
Thanks Tom! I usually slice all of the meat into steaks...about 1 1/2 to 1 3/4 inches thick, then wrap them for the freezer. This time I sliced a few steaks and kept a whole roast. Hope you give it a go sometime! :grin:
Thanks Josh! I only age them when I find a good sale. lol
Good to see ya! Hope all is well in your neck of the woods!
Cowgirl Style! Killing it as usual Neighbor!
