עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-21-2013, 05:13 PM   #16
nucornhusker
Babbling Farker

 
nucornhusker's Avatar
 
Join Date: 08-29-11
Location: Lincoln, NE
Downloads: 4
Uploads: 0
Default

I personally would have just wet-aged them, but I'll be interested to see how these turn out.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is online now   Reply With Quote


Unread 07-21-2013, 05:25 PM   #17
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Have you ever tried the dry aged vacu-suck bags? Good luck and keep posting I am wanting to do this too!
Jed
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is online now   Reply With Quote


Unread 07-21-2013, 07:54 PM   #18
Sean "Puffy" Coals
is one Smokin' Farker
 
Sean "Puffy" Coals's Avatar
 
Join Date: 03-29-10
Location: Buffalo, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hometruckin View Post
Have you ever tried the dry aged vacu-suck bags? Good luck and keep posting I am wanting to do this too!
Jed
I looked into them- they're $20 + shipping for 4 measly bags. I had to choose between the bags or the meat...
__________________
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote


Unread 07-21-2013, 08:19 PM   #19
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Heard that! That's why I haven't bought them. I am going to try them. I don't have a dedicated dry age fridge. I was looking into building one but I may be moving and can't bring the fridge with me to South America cause everything down there is 220 volt
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is online now   Reply With Quote


Unread 07-30-2013, 08:52 PM   #20
Sean "Puffy" Coals
is one Smokin' Farker
 
Sean "Puffy" Coals's Avatar
 
Join Date: 03-29-10
Location: Buffalo, NY
Downloads: 0
Uploads: 0
Default

Yesterday was day 8- time to flip, rotate and swap. Here's what they like so far.





They don't seem to have shrunk very much yet, but they sort of feel like water balloons- soft inside but with a tough shell.

I will definitely be upgrading my fridge before I attempt to do any more aging- there just doesn't seem to be enough space for the air to circulate inside and the coil, if you want to call it that drips condensation every now and then.

There's a layer of Ice about a half inch or 5/8 this accumulated on the coil already. Since the door has been closed, I figure this is from the moisture coming out of the meat.

I'll post more pics next week when I flip and rotate again.

Thanks for looking!
__________________
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote


Thanks from: --->
Unread 07-30-2013, 09:13 PM   #21
legendaryhog
Full Fledged Farker

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default

How are you planning on cooking these eventually? I have never dry aged, but wouldn't you get more air around it and better aging if you divided these into your final product (assuming you are not going to cook the whole joint?).

Just askin.
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is online now   Reply With Quote


Unread 07-30-2013, 09:25 PM   #22
Sean "Puffy" Coals
is one Smokin' Farker
 
Sean "Puffy" Coals's Avatar
 
Join Date: 03-29-10
Location: Buffalo, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by legendaryhog View Post
How are you planning on cooking these eventually? I have never dry aged, but wouldn't you get more air around it and better aging if you divided these into your final product (assuming you are not going to cook the whole joint?).

Just askin.
I thought about that, the only problem is that the more you cut it up, the more you end up having to trim off. The whole outer surface will be decayed at the end of the process and need to be removed before I can cut them into steaks.

Not only that, but the more pieces I have the more space I need to spread them out. So that would only add to the problem.
__________________
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote


Thanks from:--->
Unread 07-31-2013, 08:22 AM   #23
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Nice looking experiment

I got the Umai Dry Age Bags sampler kit for christmas. I have done a choice NY strip subprimal at 45 days and a choice ribeye subprimal at 40 days. Both turned out great. The NY strip is gone but I have 7 1.5in ribeyes waiting to be eatten sometime (I already did up 5 of them)

I would recommend the Umai Dry Age Bags to anybody that does not have an extra fridge that they can dedicate to dry aging meat. Just vacuum seal the meat in the bag, throw it on a cooling rack and place it on a sheet pan. There is little to no drippage, and no drippage at all after 3 days. No wierd smells in the fridge or on the meat. And the quality of product rocks.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is offline   Reply With Quote


Unread 07-31-2013, 08:57 AM   #24
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

Thanks for sharing this, especially in such detail. I recall your previous thread where you discussed your fridge set up. I have wanted to really try it.
Tuned in!
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Unread 07-31-2013, 01:59 PM   #25
smokeyy
On the road to being a farker
 
smokeyy's Avatar
 
Join Date: 12-23-04
Location: Rochester NY
Downloads: 0
Uploads: 0
Default

I just saw this post and don't really want to ruin your day, but looking at the pictures I don't think you have a ribeye what you have is a chuckroll,they call certain roasts on the chuck a 7-bone roast.
here is a u tube of a whole ribeye to give you a good look at what one looks like see how it has that large piece of fat (the tail) on the one side running the length of meat yours does not have that even if it was trimmed before they packaged it, it would not be that wide
__________________
1 Great Outdoors Smokey Mountain propane smoker
1 kingsford charcoal grill
2 ECB'S
1 Masterbuilt Master 7 in 1 Smoker
KCBS Certified Judge 51815
smokeyy is online now   Reply With Quote


Unread 07-31-2013, 02:10 PM   #26
smokeyy
On the road to being a farker
 
smokeyy's Avatar
 
Join Date: 12-23-04
Location: Rochester NY
Downloads: 0
Uploads: 0
Default

here is a video showing a whole ribeye
__________________
1 Great Outdoors Smokey Mountain propane smoker
1 kingsford charcoal grill
2 ECB'S
1 Masterbuilt Master 7 in 1 Smoker
KCBS Certified Judge 51815
smokeyy is online now   Reply With Quote


Unread 07-31-2013, 03:20 PM   #27
Sean "Puffy" Coals
is one Smokin' Farker
 
Sean "Puffy" Coals's Avatar
 
Join Date: 03-29-10
Location: Buffalo, NY
Downloads: 0
Uploads: 0
Default

Hurmmmm. Maybe the box was mislabeled? It did say ribeye on it, that i know for sure.

The cryo said product of australia on it- anyone know if they cut/name theirs different?

Either way, it's gonna make some good steaks once it's done aging. Truth will come out when I slice it, I guess.
__________________
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote


Unread 07-31-2013, 04:52 PM   #28
PanamaExpat
Got Wood.
 
PanamaExpat's Avatar
 
Join Date: 06-28-13
Location: Ciudad de Panama, Rep. de Panama
Downloads: 0
Uploads: 0
Default

Was happy to see a progress report.... Hope it all turns out as you planned. Looking forwards to the end result.
__________________
Bendiciones:...PanamaExpat...A lost gringo looking for a cold beer and some great BBQ.
PanamaExpat is offline   Reply With Quote


Unread 07-31-2013, 06:00 PM   #29
Haastyle
On the road to being a farker
 
Join Date: 05-02-13
Location: PA
Downloads: 0
Uploads: 0
Default

You need to change out your salt. You're looking to lose at least 10% of your meat's water weight. 2lb of salt is not going to suck all of that up. Replace what you have in there with a lot more salt in a shallow pan. I keep my fridge at 35 when I do it. Never have gone longer than 25 days. FYI. I am sure you can, I just am not going to play that game.
Haastyle is offline   Reply With Quote


Unread 08-04-2013, 10:25 AM   #30
Sean "Puffy" Coals
is one Smokin' Farker
 
Sean "Puffy" Coals's Avatar
 
Join Date: 03-29-10
Location: Buffalo, NY
Downloads: 0
Uploads: 0
Default

OK, 14 days in- they don't look any different. Still have that jerky kind of look and texture. The main thing I noticed was how much frost had accumulated around the freezer coil.





I think it's pretty impressive considering the door has been shut pretty much the entire 2 weeks and the meat is all that's in there.

No signs of mold or other funkiness. The salt pan seems to be doing its job.

Just 1 more week to go!

Thanks for lookin!
__________________
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
Sean "Puffy" Coals is offline   Reply With Quote


Thanks from:--->
Reply

Tags
dry aging beef, ribeye

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:33 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.