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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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12-18-2011, 06:26 AM | #1 |
Knows what a fatty is.
Join Date: 09-03-08
Location: Salisbury, NC
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Pros and Cons of Dry Aging
I purchased a 10.5 lb. hunk of standing rib roast for Christmas Eve.
I am considering dry aging for up to a week, but I have never done that before. What are the pros and cons? I guess the biggest thing I need to know is if I can somehow ruin the meat by doing this. Thanx! Ron |
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12-18-2011, 07:10 AM | #2 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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If it were me, and the rib roast was in cryovac, I would just wet age in the fridge. Too many varibles and factors involved in dry aging. Dry aging needs to be done in a very climate controled environment.
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Thanks from:---> |
12-18-2011, 07:14 AM | #3 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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+1 on the wet ageing. as will said it has to be in the original cryovak though. if not it wont work.dry ageing steaks for a week will work, but a roast will not benifit much "not as much surface area" also climate has to be perfect for dry ageing.
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12-18-2011, 07:17 AM | #4 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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plus two
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12-18-2011, 07:44 AM | #5 |
Knows what a fatty is.
Join Date: 04-12-11
Location: Chattanooga
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Another reason I wouldn't bother with a 7 day dry age is that the potential risks outweigh any benefits you may see. 7 days is about a quarter of the time you need. I recommend at least 28 days under very closely controlled conditions. It should be great if you leave it in its current packaging until a day or so before cooking.
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COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER |
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12-18-2011, 08:03 AM | #6 |
On the road to being a farker
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
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HUGE fan of dry-aging, but agree w/Whit: 7 days is not enough to make a huge difference, and the yield might not work.
I dry age prime strip when I can get it at a good price, and have found that 21 days works best for me. Have the butcher wrap in kitchen towels (change every day) and keep in a stainless pan in the cooler. Keep in mind that between the moisture and the outside stuff you have to cut off, a 14-15lb hunk will only result in 5-7lbs of usable meat. I ran the #'s - If I can get prime strip for $15/lb, the final steaks...after aging/trimming...cost around $35/lb. What that tells me is that $35-40 for a prime, dry-aged strip in a restaurant (or even in a store) is a steal. Not something you're gonna have every day - but holy sh*t is it good. |
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