Dry Aging 2 rib fillets.

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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Feb 21, 2016 12:55 pm

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.
Last edited by Pesto3 on Sun Feb 21, 2016 7:08 pm, edited 1 time in total.


titch
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Re: Dry Aging 2 rib fillets.

Post by titch » Sun Feb 21, 2016 3:12 pm

Yes please ,keep me posted, I keep thinking of doing this myself
Cheers
Titch

Pesto3
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Re: Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Feb 21, 2016 7:06 pm

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

Groovy Gorilla
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Re: Dry Aging 2 rib fillets.

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

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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Feb 21, 2016 10:49 pm

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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Groovy Gorilla
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Re: Dry Aging 2 rib fillets.

Post by Groovy Gorilla » Mon Feb 22, 2016 6:00 pm

Is it like a collagen salami casing?
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Bentley
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Re: Dry Aging 2 rib fillets.

Post by Bentley » Tue Feb 23, 2016 1:02 pm

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...
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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Tue Feb 23, 2016 8:06 pm

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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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Tue Feb 23, 2016 8:08 pm

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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Pesto3
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Re: Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Feb 28, 2016 10:16 am

2 week and 1 week update.
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Groovy Gorilla
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Re: Dry Aging 2 rib fillets.

Post by Groovy Gorilla » Sun Feb 28, 2016 11:58 am

Did it drip much into the tray ?
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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Feb 28, 2016 12:34 pm

No there are no drippings.


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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Sat Mar 12, 2016 6:17 pm

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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Groovy Gorilla
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Re: Dry Aging 2 rib fillets.

Post by Groovy Gorilla » Sun Mar 13, 2016 6:47 pm

Was there a noticeable flavour improvement?
Did it smell funky?
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Pesto3
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Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Mar 13, 2016 10:30 pm

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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