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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 03-31-2011, 04:56 PM   #31
TedW
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Now that I have my egg, I'm back on the dry aging kick...
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Unread 03-31-2011, 05:23 PM   #32
Dr_KY
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Wonderful information guys thanks.

My butcher is great and will hold whatever meat I buy from him for as long as I need him to. Yesterday I was walking by his shop and saw two beautiful briskets just about to be rolled so I walked in and saved one of them from it's fate. I told him I didn't need it for a few weeks and to hold it till then.

I'm wondering if I should get another vac-packed and have him hold it for a month or two? Would it be better to have it hung without?
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Unread 04-07-2011, 11:57 AM   #33
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We use to hang whole beef in tobacco barn an it would hang for months , like from Nov- Jan
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Unread 04-07-2011, 03:02 PM   #34
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Figure between $20. to $30. lb for good, prime, dry aged steaks at a good butcher shop.
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Unread 04-07-2011, 05:19 PM   #35
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Quote:
Originally Posted by leanza View Post
Figure between $20. to $30. lb for good, prime, dry aged steaks at a good butcher shop.
yes. A few weeks ago, I sent my wife to the butcher shop to pick up 4 ribeye's for us and her aunt and uncle.

She came back with 4 bone-in, prime, dry aged ribeyes. Probably the best steak I've ever eaten. Ran me about $120 for 4, cut about an inch and a quarter (per the butcher).
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Unread 05-25-2011, 05:08 PM   #36
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This seems very straightforward. 34 degrees and 75% humidity. I wonder about salt blocks that you see some aging rooms have. Salt blocks from Nepal. Himalayan salt block
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Unread 05-26-2011, 09:49 AM   #37
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http://www.beefresearch.org/CMDocs/B...0of%20Beef.pdf

Seems like a great article. Dry aged beef wins hands down over wet aged in taste tests. The process seems the same for most tutorials. Temp just above freezing, 75% or so humidity, and circulating air.
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