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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-13-2019, 12:27 PM
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#1 |
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is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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Dry aging question
So my local Buschs has a sale on choice strip loins for 3.99 a pound. Im thinking about trying a shot at the UMAI bags. They come in 3 packs so maybe ill buy three.
 My question is I was thinking about dry aging them for 3 different lengths of time. Suggestions? |
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09-13-2019, 01:00 PM
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#2 |
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is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
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NCGrimbo had a great post on aging steaks to different lengths and what his experience with that was, would be a great one to read through:
https://www.bbq-brethren.com/forum/s...d.php?t=269808
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UDS, Weber 22", 500 gallon offset |
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1 members found this post helpful. |
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09-13-2019, 01:34 PM
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#3 |
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is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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Guess I missed that one back in June. Thanks!
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09-13-2019, 05:05 PM
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#4 | |
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is one Smokin' Farker
Join Date: 05-18-15
Location: Chicago
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Quote:
You really need a nice hunk of meat with the best marbling you can afford. A lower level Choice cut isn't worth the time and hassle. At minimum I'd go high-end, grain finished USDA Choice. USDA Prime is better. I've found I like strip loins to age around 21 days. Ribeye rolls I've done 45 days with great results, but I've always been impatient and could never wait longer. I've had longer aged ribeye cuts in restaurants that were out of this world delicious. That said, dry age is not for everyone. It's a different mouthfeel and taste profile than straight cryovac wet aging that can put some people off. Personally, I love a really good dry aged steak or rib roast and have had a lot of compliments when grilling for friends and family.
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Primo Jr., Weber 22.5 OTG w/Rotisserie & Vortex, DigiQ DX2, Thermapen, KCBS |
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09-14-2019, 09:12 AM
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#5 |
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is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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After cutting into one of these I’d definitely put it on a higher grade choice. Has really good marbling for a choice. I found a really solid 20# roast that is really even thickness all the way through. Might cut it in half and try 2 different time frames
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09-14-2019, 05:14 PM
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#6 |
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Full Fledged Farker
  Join Date: 09-14-15
Location: North Bend, WA
Name/Nickname : %#$*
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if you have three i'd say wet age one in cryo 14-21 days, dry age one 21days and the other 35days or so... it'll give you a good lay of the land. i like striploins ~28-35 days myself, but my wife prefers wet age... can't please'em all!
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Hunsaker Stainless / MAK 1 Star / Ooni Pro / Weber 26” c SNS / Blaze Pro 44” |
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09-14-2019, 05:39 PM
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#7 |
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Quintessential Chatty Farker
  Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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I've done primals both in an umai bags and bare. I have a commercial reach in cooler with lots of circulation but thought they turned out pretty similar.
This is off one of our steers, aged 45 days unwrapped.  |
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