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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2009, 06:20 AM | #16 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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If you use Dr. BBQ method is there any problems with freezing the brisket after it is aged
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04-18-2009, 06:59 AM | #17 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Food Detectives actually did a story on dry-aged beef vs regular beef, with some tastes tests. I couldn't find a link to the actual episode, but I did find the host's blog that talks about. Personally, I like dry aged beef, but I'm more than happy without it. I've had it a few times at the upscale restaurants here in Atlanta. Here is the blog:
"We were here shooting a Food Detectives segment on how dry-aged beef is processed, and why it produces the finest steak-eatin’ experience money can buy—and it was fascinating. The upshot, for those who don’t know: All steak needs to age somewhat before it’s sold and cooked. Even the regular steaks you buy in the grocery store have aged a couple of weeks; this allows some moisture to escape, concentrating the meaty flavor, and allows naturally occurring bacteria in the meat to break it down a little and make it more tender. In dry aging, though, the meat is allowed to age for another 21 to 30 days, under carefully monitored conditions. The result is meat that looks terrible on the outside—dark, dried-up and crusty. It also drives up the cost of the meat, both because it loses weight and shrinks as it dries, and, of course, because storing it and putting it through the process is expensive. But, man, is it worth it. When that dark, crusty exterior is cut off, what remains is steak that looks as red, juicy and wonderful as any you’re ever seen. And the flavor can’t be beat. To try it, visit a fine steakhouse in your town—and, if possible, bring somebody else’s credit card".
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04-18-2009, 07:41 AM | #18 |
Full Fledged Farker
Join Date: 04-12-09
Location: columbiana alabama
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ok, I'm ignoant and to yall this is going to be a dumb question. What exactly is "dry" aging.
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04-18-2009, 08:45 AM | #19 | |
Full Fledged Farker
Join Date: 01-30-08
Location: Farkerville
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Quote:
What is the difference between wet aged beef and dry aged beef? Wet aging or aging-in-the-bag has become the industry norm, 90% of aged beef is done this way. The beef is vacuum packed in plastic and sits at temperatures of 34-38 degrees for 7-28 days. Inside the plastic, the meat ages and becomes more tender yet there is no flavor development since there is not a concentration of flavor occurring with loss of moisture. This method has become more popular because it is cheaper and more profitable. Dry aging is more costly due to the approximately 18% loss in shrinkage and extra trim required, time, storage, refrigerator space, and labor. The whole page. http://www.askthemeatman.com/dry_aged_beef1.htm |
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04-19-2009, 06:15 AM | #20 |
Got Wood.
Join Date: 09-12-08
Location: Christiana, De
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Dry aged carcases are hung in a cooler at high humidity. During this time natural enzymes and bacteria in the meat do their thing and tenderize the meat. As mentioned, there is some loss of moisture within the meat. Also, the outside of the carcass gets moldy, ugly, and nasty looking.
Dry aging is expensive because of the costs involved in storing the meat for a couple of weeks, then you have to pay someone to cut all the mold off (losing some of the meat in the process), then you have to pay someone to butcher it. Wet aging costs a lot less because you just slaughter, butcher, cryovac, and ship, plus you don't lose any meat to mold. I've had dry aged beef and can't understand how a person could prefer wet aged, but supposedly some people do. |
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04-20-2009, 06:35 PM | #21 | |
Is lookin for wood to cook with.
Join Date: 02-20-06
Location: PA
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Quote:
Also if I could not find out the pack date is there any rule of thumb on how long I should age it for? Thanks Chris
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"Got to keep the loonies on the path"--Brain Damage, Pink Floyd Chris |
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04-21-2009, 04:52 PM | #22 | |
Got Wood.
Join Date: 03-09-09
Location: San Francisco, CA, & Toronto, ON
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Quote:
I think it would be fun to try a comparison. Yet another reason to find that smoker on Craig's List.
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Some call me Beef Geek, others The Steak Lady, Steak Queen, Steak Whisperer, or Beef Sommelier. All make me proud. [URL]http://discoverbeef.blogspot.com[/URL] |
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04-21-2009, 08:28 PM | #23 | |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Quote:
If you shop at Sam's or Costco, ask if you can go through their case stock in the back. The Sam's near me labels determines the expiry date on their labels by adding 30 days to the pack date. I still don't trust it though because I've watched them mislabel pieces before.
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04-21-2009, 09:18 PM | #24 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I'd like to try some dry aged beef one day...for the most part I get choice cuts from Costco or my local butcher. For comps I only cook brisket flats from Costco...though I did a Wagyu a few months back that was killer. Not sure of a local source out here in the boonies for dry aged beef...maybe next time we're out and about I'll pop in to a shop that carries it.
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04-21-2009, 09:27 PM | #25 |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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I don't know of anyone that has used dry aged beef in a comp although I'm sure it's been done. Wet aging is the norm for all the reasons listed above. My understanding of "true" dry aged beef is a little freaky to say the least. Controlled temp and humidity and creating a crust that has to be removed before packaging (mold and fungus). I have eaten a dry aged steak and they are fantastic although I have doubts about the fact that it would help a brisket! These guys use to offer a line of dry aged products to the food service industry...http://www.buckheadbeef.com/products.htm...I assume they still do.
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Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts |
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04-22-2009, 09:42 AM | #26 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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If you do not mind paying a lot of $$ check out Allen Brothers in Chicago
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04-25-2009, 09:12 PM | #27 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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I would love to get my hands on a brisket that was from an aged carcass. I honestly wouldn't know what to expect, exciting.
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Heavy Metal BBQ |
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05-13-2009, 08:09 AM | #28 |
is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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Hello All,
I have been looking around for this answer, but no luck. Can you dry age beef that came from a vac-pack? I have heard from unreliable sources that you cannotm and that vac-pack beef has a salt in the liquid surrounding the meat. Can anyone verify if this is so? Thanks, Ted |
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05-13-2009, 09:11 AM | #29 |
Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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i have a tutorial on how to dry age your own beef if anyone is interested. just pm me your email.
and yes, you can dry age cryovac'd meat. |
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05-14-2009, 08:43 AM | #30 |
is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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PM sent... thanks a lot
I'm setting up a dry aging refrigerator as seen in this thread. |
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Tags |
brisket, Competition, dry-aged beef, rubs, wet-aged beef |
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