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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-04-2012, 09:47 PM   #1
BBQSmoker
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Default Dry Aged Ribeye

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Unread 10-04-2012, 10:34 PM   #2
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I do it all the time.Sans bags.Just cooked an 80 day wet aged Spinalis Dorsi last nite, it Rocked.I am sure the bags are a great product but they are not necessary by any means.Neither is trimming.
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Unread 10-04-2012, 11:40 PM   #3
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I've got a hunk of ribeye in a Drybag at about 40 days right now. It's lookin' really good! Can't wait to tear into it!
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Unread 10-05-2012, 12:15 AM   #4
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I have a plastic container I've drilled a couple of dozen soles in the sides and lid and I place my meat on a metal rack in the container and put the meat in the spare fridge for 30 days. I just don't see the need for the bags
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Unread 10-05-2012, 12:37 AM   #5
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Quote:
Originally Posted by charray View Post
I have a plastic container I've drilled a couple of dozen soles in the sides and lid and I place my meat on a metal rack in the container and put the meat in the spare fridge for 30 days. I just don't see the need for the bags
Hey charray. Do you mind sharing a pic of your container you dry age in? I'm super curious.

Chris

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Unread 10-05-2012, 12:45 AM   #6
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Quote:
Originally Posted by chriscw81 View Post
Hey charray. Do you mind sharing a pic of your container you dry age in? I'm super curious.

Chris

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I'll post pictures Friday eve.
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Unread 10-05-2012, 01:43 AM   #7
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Damn those look great, lets get some more info
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Unread 10-07-2012, 01:25 AM   #8
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CHRIS, Sorry for the delay in replying to your request. I got called out of town on business.
My dry age container is really pretty simple. At RD I bought a cam brio container that has a raised tray/shelf with holes/slots that sits in the bottom and a lid. I drilled a bunch of holes in the sides and lid, which gives some protection but lets plenty of air circulate on all sides. After all, they just hang beef off of hooks to dry age.

Showing the bottom tray on end



showing the tray down inside



Showing the lid on



Hope this helps
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Thanks from:--->
Unread 10-07-2012, 01:36 AM   #9
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What a great idea! I'm going to try this. Thanks!
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