Dry aging beef - Page 3

shdybrady · 09-06-2010, 05:43 AM

thats great. Ill do that next time. Because I have a chest fridge just couldnt get the temp up high enough. It wanted to stay around the 20 degree mark. Also I plan on taking the steaks out next saturday and trim and sliced them into steaks. I want to eat them for me and my fiance's birthday. Mine is the 20 and hers is the 30. We will eat them on saturday inbetween which is saturday. Should I sair seal the steaks and freeze them?

shdybrady · 09-07-2010, 09:05 AM

Well here are a few pics to hold you off until this saturday when I can complete the process

This is the temp they were kept at through out the process

This is how it looked when I brought it home

This is how it looked a week into it. Notice the discoloration on the meat closest to you

This is how it looked last saturday. 2 weeks into it

Sean "Puffy" Coals · 09-07-2010, 06:48 PM

Interesting process. Might have to try it soon. I'm wondering if you need to put anything in the fridge to absorb the excess moisture, since there is so much that is coming out of the beef? Baking soda, maybe? Just a thought. Have to do some more research.

Nick@ParkAQ · 09-07-2010, 06:54 PM

Ahhhh..the beauty of aging.

shdybrady · 09-07-2010, 07:20 PM

I thought the same thing. But you know I havent seen any extra moisture build up on the sides. Some actually say put a bowl of water in there to control the humidity. But this seems to be working fine.

09-07-2010, 06:48 PM	#33
Sean "Puffy" Coals Full Fledged Farker Join Date: 03-29-10 Location: Buffalo, NY Downloads: 0 Uploads: 0	Interesting process. Might have to try it soon. I'm wondering if you need to put anything in the fridge to absorb the excess moisture, since there is so much that is coming out of the beef? Baking soda, maybe? Just a thought. Have to do some more research. __________________ Founding Member of BBQ Snobs Anonymous- "...Liking good Que is not a crime."

09-07-2010, 06:54 PM	#34
Nick@ParkAQ Full Fledged Farker Join Date: 12-19-09 Location: Danville, CA Downloads: 0 Uploads: 0	Ahhhh..the beauty of aging. __________________ ParkAQ Nick - Park it. Grill it! Eat It!

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09-06-2010, 05:43 AM	#31
shdybrady On the road to being a farker Join Date: 06-18-10 Location: Cumming ga Downloads: 0 Uploads: 0	thats great. Ill do that next time. Because I have a chest fridge just couldnt get the temp up high enough. It wanted to stay around the 20 degree mark. Also I plan on taking the steaks out next saturday and trim and sliced them into steaks. I want to eat them for me and my fiance's birthday. Mine is the 20 and hers is the 30. We will eat them on saturday inbetween which is saturday. Should I sair seal the steaks and freeze them?

09-07-2010, 09:05 AM	#32
shdybrady On the road to being a farker Join Date: 06-18-10 Location: Cumming ga Downloads: 0 Uploads: 0	Well here are a few pics to hold you off until this saturday when I can complete the process This is the temp they were kept at through out the process This is how it looked when I brought it home This is how it looked a week into it. Notice the discoloration on the meat closest to you This is how it looked last saturday. 2 weeks into it

09-07-2010, 07:20 PM	#35
shdybrady On the road to being a farker Join Date: 06-18-10 Location: Cumming ga Downloads: 0 Uploads: 0	I thought the same thing. But you know I havent seen any extra moisture build up on the sides. Some actually say put a bowl of water in there to control the humidity. But this seems to be working fine.