First go at dry aging

[Big George's BBQ]

Looking good.

 

[snadamo]

Thank you Andy and Suds. I should have specified that my intent is to make salamis et al, which I believe is slightly different than dry aging, if I’m not mistaken. Either way thank you both for the info; very helpful!

 

[cowgirl]

Nice job, Andy! Looks great!

 

[LYU370]

Day 21: Weight loss 3% since last week. 11.9% since the start.

Still looking good, still no mold, outside is hard as a rock.

Closing in on the finish line. Til next week.

 

[sknabnoj]

This is a great thread. I'm actually dry-aging a large rib roast in the Umai bags right now.. I'm curious to see the differences in the two end products.

Keep the pics and progress coming!!

 

[LYU370]

Day 28 and we're done. Weight loss since last week 2.6% Total since the start 14.2% before trimming.

Trimmed away the hard rind, fat & bones. Bones were 15oz.

Started with a 5.68lb. bone in rib roast. Ended up with a 2.95lb. boneless aged rib roast. 48% total weight loss including the bones.

All trimmed.

Starting shot.

Was going to make it for Christmas, but not sure if it'll be enough for everyone, so just may make a regular one I bought the other day as a backup. Should make for good steaks.

Thanks for following along on this adventure.

 

[Stingerhook]

Looks fantastic Andy!

 

[cowgirl]

Looking good, Andy!

 

[Moose]

Thanks for the latest update, Andy! Can't wait to see how that meat cooks up after that aging. At 2.95 lbs, two 1.47 steaks would be a filling meal for two.

Also, this would be a great opportunity to try out my flipping method which is scientifically proven to produce delicious, crusty, smoky, juicy steaks!


:mrgreen:

 

[snadamo]

Looking good Andy!

Please keep us updated on what you end up doing with it!

 

[Big George's BBQ]

Looking good Andy I am sure this should make it to a TD Looking forward to the finish