Great article out on Dry Aging at home

halfasian · 03-14-2013, 12:53 PM

J. Kenji over at Serious Eats put this article out a couple days ago. Great read. It's a little lengthy, but worth the time.

http://www.seriouseats.com/2013/03/t...f-at-home.html

gtr · 03-14-2013, 01:14 PM

I've only had time to skim, but look forward to reading the whole thing. I've only gone 21 or so days but would like to try longer. I like his approach to the process - nice & simple - seems to me some folks overcomplicate it. Thanks for posting!

tish · 03-14-2013, 01:22 PM

I have been fascinated with the whole dry aging process for the last year, or so. I researched the fancy dry aging bags, and the wet aging thing. Came to pretty much the same conclusions this guy did. The only thing on which I don't agree is that you can do this in some unused corner of your regular fridge. The average fridge gets opened a bunch of times each day. I think that's too much, and much prefer the idea of a dedicated fridge for this process. If you're gonna pay that much for a sub-primal cut of beef, why risk messing it up with anything other than a dedicated fridge? Loved the article. Thanks for posting!

samfsu · 03-14-2013, 01:54 PM

Thanks for posting, looks like a great read.

thirdeye · 03-14-2013, 04:55 PM

Quote:

Originally Posted by tish

I have been fascinated with the whole dry aging process for the last year, or so. I researched the fancy dry aging bags, and the wet aging thing. Came to pretty much the same conclusions this guy did. The only thing on which I don't agree is that you can do this in some unused corner of your regular fridge. The average fridge gets opened a bunch of times each day. I think that's too much, and much prefer the idea of a dedicated fridge for this process. If you're gonna pay that much for a sub-primal cut of beef, why risk messing it up with anything other than a dedicated fridge? Loved the article. Thanks for posting!

I agree, constant temp is needed. I've followed dry aging conversations on a couple of other forums, with and without the special bags, and for various lengths of time. I always come back to constant temperature, air circulation and humidity. These are the things the pro's always talk about, and they are the things that are important in dry aging rooms.

On a side note, one of the IT gadget guys at work gave me a self contained PC fan (most likely as a joke I don't get). Anyways, it has a USB plug and a speed control switch and a little stand. I guess it is for plugging into your computer to cool off with?? So,,... my cell phone charger has a USB plug so I can charge via 110V or charge from the computer. The fan cord can plug into the charger and I can run the fan using 110V. It's great for circulating air around my salmon for pelicle formation. I'm sure something like this could be rigged up inside a fridge and only cost pennies a day to run.

Bluesman · 03-14-2013, 05:03 PM

I would love to see a full tutorial on this. Start to finish. The article is great, but leaves some gaps. For example he talks about cleaning the fat cap and then asking the butcher to leave it on. Also how and what do you trim and know when it is correct?

thirdeye · 03-14-2013, 05:09 PM

Quote:

Originally Posted by Bluesman

I would love to see a full tutorial on this. Start to finish. The article is great, but leaves some gaps. For example he talks about cleaning the fat cap and then asking the butcher to leave it on. Also how and what do you trim and know when it is correct?

I think if it's green and moving, you trim it.

gtr · 03-14-2013, 05:28 PM

I just trim whatever looks like something I don't wanna eat.

Bluesman · 03-14-2013, 05:39 PM

Okay, now we have the annual meat sale here at the local Piggly Wiggly in April. I always pick up a, so they say, prime, rib eye roast. Usually measures in at about 12 pounds and sell for about $90. Can I use this to do some aging? When I get the roast I'll post. Thanks guys. i really want to do this, and live to tell about it.

tish · 03-14-2013, 05:59 PM

Quote:

On a side note, one of the IT gadget guys at work gave me a self contained PC fan (most likely as a joke I don't get). Anyways, it has a USB plug and a speed control switch and a little stand. I guess it is for plugging into your computer to cool off with?? So,,... my cell phone charger has a USB plug so I can charge via 110V or charge from the computer. The fan cord can plug into the charger and I can run the fan using 110V. It's great for circulating air around my salmon for pelicle formation. I'm sure something like this could be rigged up inside a fridge and only cost pennies a day to run.

Wayne, I've had the same idea about putting a couple/few small self-contained fans into the dedicated fridge. If you were able to direct circulating air, at a constant temperature and humidity at all sides of a sub-primal cut of beef sitting on a wire rack--from several angles, wouldn't it be possible to avoid the necessity of opening the fridge for the purpose of repositioning the meat? My feeling is that the less the door is opened, the more successful the endeavor to arrive at a quality product. Thoughts?

thirdeye · 03-14-2013, 06:04 PM

Quote:

Originally Posted by tish

Wayne, I've had the same idea about putting a couple/few small self-contained fans into the dedicated fridge. If you were able to direct circulating air, at a constant temperature and humidity at all sides of a sub-primal cut of beef sitting on a wire rack--from several angles, wouldn't it be possible to avoid the necessity of opening the fridge for the purpose of repositioning the meat? My feeling is that the less the door is opened, the more successful the endeavor to arrive at a quality product. Thoughts?

I don't know the answer to that. Are you trying to dry it faster or just make sure you get airflow and eliminate moist spots? And there is a certain amount of circulation from the fridge fan itself right, so I guess you would have to take that into account...

tish · 03-14-2013, 06:23 PM

I'm trying to dispense with the need for repositioning the meat. The fewer reasons I have for opening the door, the better I like it.

Bluesman · 03-14-2013, 06:39 PM

Quote:

Originally Posted by tish

The fewer reasons I have for opening the door, the better I like it.

Then put the beer in another fridge.................

tish · 03-14-2013, 06:49 PM

^^^Cute!

GMDGeek · 03-14-2013, 06:51 PM

Very interesting article. I'm intrigued by Dry Aging as I've sampled, OK CONSUMED several prime steaks at various ages. It will be some time before I will mess around with it but thanks for the post. Educational and then some.

03-14-2013, 12:53 PM	#1
halfasian On the road to being a farker Join Date: 11-22-10 Location: Phoenix, AZ	Great article out on Dry Aging at home J. Kenji over at Serious Eats put this article out a couple days ago. Great read. It's a little lengthy, but worth the time. http://www.seriouseats.com/2013/03/t...f-at-home.html __________________ 22.5" WSM, 22.5" OTG, Smokey Joe, Electric ECB, KichenAid SS Gasser

03-14-2013, 01:14 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I've only had time to skim, but look forward to reading the whole thing. I've only gone 21 or so days but would like to try longer. I like his approach to the process - nice & simple - seems to me some folks overcomplicate it. Thanks for posting! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-14-2013, 01:22 PM	#3
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	I have been fascinated with the whole dry aging process for the last year, or so. I researched the fancy dry aging bags, and the wet aging thing. Came to pretty much the same conclusions this guy did. The only thing on which I don't agree is that you can do this in some unused corner of your regular fridge. The average fridge gets opened a bunch of times each day. I think that's too much, and much prefer the idea of a dedicated fridge for this process. If you're gonna pay that much for a sub-primal cut of beef, why risk messing it up with anything other than a dedicated fridge? Loved the article. Thanks for posting! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

03-14-2013, 01:54 PM	#4
samfsu is one Smokin' Farker Join Date: 05-18-10 Location: New Market, MD	Thanks for posting, looks like a great read. __________________ Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer

03-14-2013, 05:03 PM	#6
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	I would love to see a full tutorial on this. Start to finish. The article is great, but leaves some gaps. For example he talks about cleaning the fat cap and then asking the butcher to leave it on. Also how and what do you trim and know when it is correct? __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

03-14-2013, 05:28 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I just trim whatever looks like something I don't wanna eat. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-14-2013, 05:39 PM	#9
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Okay, now we have the annual meat sale here at the local Piggly Wiggly in April. I always pick up a, so they say, prime, rib eye roast. Usually measures in at about 12 pounds and sell for about $90. Can I use this to do some aging? When I get the roast I'll post. Thanks guys. i really want to do this, and live to tell about it. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

03-14-2013, 06:23 PM	#12
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	I'm trying to dispense with the need for repositioning the meat. The fewer reasons I have for opening the door, the better I like it. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

03-14-2013, 06:49 PM	#14
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	^^^Cute! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

03-14-2013, 06:51 PM	#15
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	Very interesting article. I'm intrigued by Dry Aging as I've sampled, OK CONSUMED several prime steaks at various ages. It will be some time before I will mess around with it but thanks for the post. Educational and then some. __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]