Need some schooling please...

[Doug Crann]

Seen this thread....

http://www.bbq-brethren.com/forum/showthread.php?t=222212

where a brother was dry aging (?) a hunk of cow. What exactly is it? What does it do? Why? How? Length of time required? Please excuse my ignorance....I am still a rookie in many ways....

Thanks...

 

[SmittyJonz]

You let the meat start to rot for 30 to 45 days So it be nice and tender

 

[Doug Crann]

You let the meat start to rot for 30 to 45 days So it be nice and tender

Well this doesn't sound to appealing....why in the hell would one do this?

 

[SmittyJonz]

Bold beefy taste

 

[SmittyJonz]

I have never tried it myself

 

[htrisna]

Enzymatic breakdown of the muscles, but the dryness prevents bacterial growth. Most high end steakhouses do this. At the end of the 30 or 40 days, you shave off the hard dried exterior to expose the dark rich flavor concentrated interior. So you do lose some mass, which is why it is done on a big hunk of whole roasts.

 

[IamMadMan]

Enzymatic breakdown of the muscles, but the dryness prevents bacterial growth. Most high end steakhouses do this. At the end of the 30 or 40 days, you shave off the hard dried exterior to expose the dark rich flavor concentrated interior. So you do lose some mass, which is why it is done on a big hunk of whole roasts.

The bold taste of true dry aged beef is truly remarkable, and there is no comparison in flavor to the same cut that has been wet aged.

We travel 85 miles each way several times to a restaurant that dry ages their own beef in house. The taste is truly out of this world and yes, it is true that, they are so tender you can eat them with a spoon.

While the steaks are phenomenal, dry aged prime rib is also to die for. Until one tastes a true dry aged steak cooked to perfection, one can never understand what we are talking about.

Also if you like you beef medium-well or above, forget it, it defeats the purpose for dry aging.

 

[landarc]

I agree, technically, it is allowing rot, or more accurately, decay to start. However, the temperature control and humidity control prevents bad decay compounds from forming. What is left is tender beef, and more importantly, the beef flavor is intensified. Dry aged beef is also wonderful to cook, as it behaves much more consistently on heat.

 

[DouG M]

Dry aged meat

Some years ago the family local butcher would hang the side of beef when you orderd a side for 14 to 21 days (dry aged) then he would trim,cut and wrap it for you. Not as is done now kill it bag it ship out to local stores where they cut into roast steaks etc.no hang time at all. Couldn't think how much they would want for the meat if they where to hang every side for that amount of time.

 

[landarc]

Dry aged Choice ground is around $7 a pound, roasts will run you closer to $12 a pound, steaks will range from $16 to $30 a pound for medium aged beef.

Dry aged Prime around here, $16 to $20 a pound for roasts, steaks can be upwards of $40 a pound.

 

[retired trucker]

Dry aged Choice ground is around $7 a pound, roasts will run you closer to $12 a pound, steaks will range from $16 to $30 a pound for medium aged beef.

Dry aged Prime around here, $16 to $20 a pound for roasts, steaks can be upwards of $40 a pound.

Now I understand why I have never tasted/had any dry aged beef. Oh well, I have had some great store bought bologna.

Omar

 

[landarc]

That's why people are dry aging their own meat.

 

[Doug Crann]

Now I understand why I have never tasted/had any dry aged beef. Oh well, I have had some great store bought bologna.

Omar

Yup...after seeing the $$ store bought bologna is more in line with our budget...

 

[Al_T]

Quite simply put dry aged beef is as close to nirvana as you can get IMHO. There is a distinct taste. To me it has a nutty earthy flavor with a hint of butter mixed in and it is oh so tender. I have half of a whole rib eye rotting currently in the refrigerator just waiting to be put on the smoker Christmas day for the family. I can't wait!

I won't go to a high end steak house unless they offer cuts dry aged. To me that is a treat that I don't get every day. However with the Umai bags it brings it within the reach of us backyard chefs.

 

[bonehead762]

Anyone have a tutorial for those of us who are "dry aged" challenged?

 

[Mr.OiSat]

Using the UMAI bags, you actually don't need a big tutorial, take the meat of your choice, pad it dry with paper towels, put it in the bag and if you have a vacuum sealer you can use it like normal vacuum bags and then put it in the fridge and let it rest as long as you want, usually 30-45 days. If you don't have a vacuum sealer, there is another great way to get the bag connect with the bag, I'll search the video and post it here later.

 

[mnbadger]

Our local HyVee has some dry aged stuff available. Look at out your local grocery stores because sometimes they will have the good stuff on sale. I purchased a dry aged prime ribeye on special for $7.99/pound.

 

[4ever3]

Now I understand why I have never tasted/had any dry aged beef. Oh well, I have had some great store bought bologna.

Omar

Why, I had dry aged smoked bologna just last night and it was magnificent!

Is dry aging really that easy?

If so I'm trying it!

 

[Mr.OiSat]

Here is the video, it's German but you see how he does it, leave it like that for about a week before you remove the nylon stocking if there are questions about the video just ask

[ame]https://youtu.be/0E0wdun4vd8[/ame]

 

[landarc]

Okay, that is clever