21 day dry-aged prime strip loin from Costco

jasonjax · 07-22-2013, 10:41 AM

There was another thread going about dry-aging some meat so I thought I would share the results of my latest dry-aging at home.

I used http://www.drybagsteak.com/ to do so in a fridge that is used to keep beer etc in it. The fridge stays around 36* or so and the humidity is probably in the 70's which is not ideal for dry aging, but the bags make up for it by creating a membrane that allows moisture out but not back in.

They should start paying me for making these kinds of posts.

Anyways, as you can see below you lose a LOT to trim. I wish I had taken a before and after pic, but you can still see all the trim there. I think it yielded nine 1.75" steaks. They are farking delicious also.

I think I'm going to go for another week next time I dry age some.

mwmac · 07-22-2013, 11:12 AM

Thanks for the link. Gotta try some dry cured charcuterie now.

slackdogbbq · 07-22-2013, 11:17 AM

Thanks for posting, I have not done this before but will have to give it a go.

Sean "Puffy" Coals · 07-22-2013, 03:43 PM

Awesome work, Sir! I hope they taste as good as they look.

I was going to do a strip loin if I couldn't get ahold of a ribeye, but I got lucky.

uncblue · 07-22-2013, 05:57 PM

Can you do anything with the trimmings? Cook the heck out of it for broth or Turn into scraps for dog food? Just curious how to reduce waste.

jasonjax · 07-22-2013, 07:39 PM

Quote:

Originally Posted by uncblue

Can you do anything with the trimmings? Cook the heck out of it for broth or Turn into scraps for dog food? Just curious how to reduce waste.

Not that I know of, but that's a great question. I hate how much waste the process produced as well, but the flavor is amazing.

07-22-2013, 10:41 AM	#1
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	21 day dry-aged prime strip loin from Costco There was another thread going about dry-aging some meat so I thought I would share the results of my latest dry-aging at home. I used http://www.drybagsteak.com/ to do so in a fridge that is used to keep beer etc in it. The fridge stays around 36* or so and the humidity is probably in the 70's which is not ideal for dry aging, but the bags make up for it by creating a membrane that allows moisture out but not back in. They should start paying me for making these kinds of posts. Anyways, as you can see below you lose a LOT to trim. I wish I had taken a before and after pic, but you can still see all the trim there. I think it yielded nine 1.75" steaks. They are farking delicious also. I think I'm going to go for another week next time I dry age some.

07-22-2013, 11:12 AM	#2
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	Thanks for the link. Gotta try some dry cured charcuterie now. __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA

07-22-2013, 03:43 PM	#4
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	Awesome work, Sir! I hope they taste as good as they look. I was going to do a strip loin if I couldn't get ahold of a ribeye, but I got lucky. __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

07-22-2013, 05:57 PM	#5
uncblue Full Fledged Farker Join Date: 04-28-13 Location: Raleigh, NC	Can you do anything with the trimmings? Cook the heck out of it for broth or Turn into scraps for dog food? Just curious how to reduce waste. __________________ Vision Classic Kamado, Vision Classic Kamado Kub, Weber Summit Platinum D6, Lime Green Weber Performer, Weber OTG, & Lime Green Weber Smokey Joe

07-22-2013, 11:17 AM	#3
slackdogbbq Full Fledged Farker Join Date: 07-09-09 Location: Loxahatchee, FL	Thanks for posting, I have not done this before but will have to give it a go.