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Dry Aging 2 rib fillets.

Posted: Sun Feb 21, 2016 12:55 pm
by Pesto3
I picked up a whole Black Angus rib fillet last week. The plan is to dry age this using the Umai dry age bags.
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So this beauty has been in for 7 days now
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Yesterday I picked up a 3 star budget, grass fed rib fillet
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I am going to dry age these for 28 days each. I may do the budget one a little bit longer though. Haven't decided yet.
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I will post my results if anyone is interested in the end product.
Cheers.

Re: Dry Aging 2 rib fillets.

Posted: Sun Feb 21, 2016 3:12 pm
by titch
Yes please ,keep me posted, I keep thinking of doing this myself

Re: Dry Aging 2 rib fillets.

Posted: Sun Feb 21, 2016 7:06 pm
by Pesto3
titch wrote:Yes please ,keep me posted, I keep thinking of doing this myself
I will do a weekly update with photos and progress. Well, progress will be the photos I guess. I'm looking forward to cutting into them and seeing how they taste.

Pesto

Re: Dry Aging 2 rib fillets.

Posted: Sun Feb 21, 2016 9:56 pm
by Groovy Gorilla

Dry Aging 2 rib fillets.

Posted: Sun Feb 21, 2016 10:49 pm
by Pesto3
Groovy Gorilla wrote:In a bag its wet ageing
http://www.thekitchn.com/whats-the-diff ... ging-78737
I am not going to get into a debate over what is classed as dry aging as opposed to wet aging. The wet aging process in your link is nothing like the process the meat goes threw in the Umai dry aging bags.
Have a read of this
http://www.drybagsteak.com/blog/5-myths ... 013/10/22/

Anyway, I hope the steaks are good. That's all I am interested in.


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Re: Dry Aging 2 rib fillets.

Posted: Mon Feb 22, 2016 6:00 pm
by Groovy Gorilla
Is it like a collagen salami casing?

Re: Dry Aging 2 rib fillets.

Posted: Tue Feb 23, 2016 1:02 pm
by Bentley
They are definitely a Dry Age process, although I have never seen the need for them in Dry Aging...But I have a dedicated fridge for mine...

Dry Aging 2 rib fillets.

Posted: Tue Feb 23, 2016 8:06 pm
by Pesto3
Groovy Gorilla wrote:Is it like a collagen salami casing?
No it's a specially designed bag that allows the evaporation of moisture and still lets the meat Breath. So I believe. This is my first test. I am on another BBQ site and it's quite big there so I thought I would give it a crack.


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Dry Aging 2 rib fillets.

Posted: Tue Feb 23, 2016 8:08 pm
by Pesto3
Bentley wrote:They are definitely a Dry Age process, although I have never seen the need for them in Dry Aging...But I have a dedicated fridge for mine...
Yes I agree. If you have the set up and know what you're doing that's the way to do it. But this being my first crack and don't want "another" fridge I hope that this process is satisfactory.


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Re: Dry Aging 2 rib fillets.

Posted: Sun Feb 28, 2016 10:16 am
by Pesto3
2 week and 1 week update.
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Re: Dry Aging 2 rib fillets.

Posted: Sun Feb 28, 2016 11:58 am
by Groovy Gorilla
Did it drip much into the tray ?

Dry Aging 2 rib fillets.

Posted: Sun Feb 28, 2016 12:34 pm
by Pesto3
No there are no drippings.


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Dry Aging 2 rib fillets.

Posted: Sat Mar 12, 2016 6:17 pm
by Pesto3
Ok, week 4, 28 days down.
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Nice hard outer layer
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I cut them into various size steaks. Some normal cooks and some for reverse sears.
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I cooked one up inside on the frypan just to have a taste. Very tender and just fell apart in the mouth. Looking forward to cooking one up on the Kamado.



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Re: Dry Aging 2 rib fillets.

Posted: Sun Mar 13, 2016 6:47 pm
by Groovy Gorilla
Was there a noticeable flavour improvement?
Did it smell funky?

Dry Aging 2 rib fillets.

Posted: Sun Mar 13, 2016 10:30 pm
by Pesto3
Groovy Gorilla wrote:Was there a noticeable flavour improvement?
Did it smell funky?
Mate, there was very little to no odour through this whole process. I only cooked one steak on the frypan and I shared it with 5 of us (mid afternoon snack before pizzas) I will say that it fell apart in my mouth and I cooked it rare and there was little to no blood. I'm looking forward to cooking one on the Kamado this week. I will post more results soon. You asked earlier if there was much drippings in the tray, but that wasn't a tray under neath, it was a little plate of pink rock salt (not sure I needed it but did hear it can fight off bacteria) this was a very clean process. I am more interested in the cheap budget rib fillet that will come off this weekend.


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