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Unread 06-03-2011, 10:02 PM   #1
clikover
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Default Dry Aged Briskets (Good or Bad Idea???)

I have a local butcher in my area who only sells dry aged meat. The briskets are dry aged ~30 days. What do you guys think of this vs. buying briskets in cryo?

Thanks,
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Unread 06-03-2011, 10:15 PM   #2
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I'm always an advocate for non-cryo meat. Go for it! I don't have any experience with dry aged briskies, but it's always a treat when I can find a good deal on thick cuts of chuck to dry age. The flavor is definitely richer.
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Unread 06-03-2011, 11:35 PM   #3
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I have had experience with dry aged ribeye and the taste is incredilble... I dont know how a dry aged brisket would be your losing some of the moisture in the aging process... how would that work in the low and slow process???
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Unread 06-03-2011, 11:52 PM   #4
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the flat turns out really small once everything is carved. i dry aged a flat for 21 days. it turned out pretty good. it wasn't the best brisket i had. i wish i had done a regular one along side it.
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Unread 06-04-2011, 12:03 AM   #5
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I am no expert on this subject but I have read a bit and am ready to try it. My understanding is that the best meats to dry age are heavily marbled but not with a bit fat cap. The dry aging fundamentally dehydrates the meat and it will lose up to 15% of its weight during the process. The flavor of the meat becomes more intense and you need that marbling fat to keep the meet from being dryed out.
Lean meat, like a brisket flat, will probably be dried out tasty jerky.
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Unread 06-04-2011, 09:20 AM   #6
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I've done several of them and they always turn out great! I buy the biggest whole untrimmed one I can find in Cryovac, take it home, rinse and place it on a sheet pan lined with paper towels fat side down on a cooling rack. I age them for 7 to 10 days depending on how big. One thing to remember is that aged beef cooks faster than fresh beef.
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Unread 06-06-2011, 11:08 AM   #7
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Quote:
Originally Posted by martyleach View Post
I am no expert on this subject but I have read a bit and am ready to try it. My understanding is that the best meats to dry age are heavily marbled but not with a bit fat cap. The dry aging fundamentally dehydrates the meat and it will lose up to 15% of its weight during the process. The flavor of the meat becomes more intense and you need that marbling fat to keep the meet from being dryed out.
Lean meat, like a brisket flat, will probably be dried out tasty jerky.
lean meat works fine as well. i actually like some fat cap on it. as when you are trimming away the wierd stuff, you don't lose as much actual meat.
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