Dry Aging 2 rib fillets.

All Meats Including BEEF, PORK, LAMB & GAME
Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Dry Aging 2 rib fillets.

Post by Pesto3 » Sun Mar 13, 2016 10:39 pm

I post my photos through Tapatalk. I just noticed on the website only half the photos show up. But on tap talk the photos are full size?


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Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Dry Aging 2 rib fillets.

Post by Pesto3 » Tue Mar 15, 2016 7:31 pm

Groovy Gorilla wrote:Was there a noticeable flavour improvement?
Did it smell funky?
Mate, I cooked a couple of the dry aged steaks tonight and I have to say there was a huge flavor difference from a normal steak! It was like a beef explosion. I will be grabbing another whole rib fillet this weekend and starting all over again. I would recommend this process.


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Groovy Gorilla
Posts: 371
Joined: Fri Nov 07, 2014 11:56 am

Re: Dry Aging 2 rib fillets.

Post by Groovy Gorilla » Tue Mar 15, 2016 8:01 pm

Where do we get the bags and what cost?
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Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Dry Aging 2 rib fillets.

Post by Pesto3 » Wed Mar 16, 2016 10:29 am

It's an American based company. Here is the link to buy online
http://www.drybagsteak.com

Now I have heard there is a similar bag available here in Australia. I can't remember the name of it. I think it starts with a W.....that's all I got. Hahaha, I will find out and post it here.


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Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Dry Aging 2 rib fillets.

Post by Pesto3 » Wed Mar 16, 2016 10:31 am

Misty Gully.....so close. Not even 1 W in there.
http://www.mistygully.com.au/dry-aging-bags/




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Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Dry Aging 2 rib fillets.

Post by Pesto3 » Wed Mar 16, 2016 10:33 am

I'm sticking with umai.


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Groovy Gorilla
Posts: 371
Joined: Fri Nov 07, 2014 11:56 am

Re: Dry Aging 2 rib fillets.

Post by Groovy Gorilla » Thu Mar 17, 2016 1:40 pm

Thanks for the info looks pretty good
I would like to try a big rib roast in it.
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titch
Posts: 5809
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Dry Aging 2 rib fillets.

Post by titch » Thu Mar 17, 2016 2:50 pm

Where did you get your bags from?what size.
Did your Vac sealer work ok with it?
Cheers
Titch

Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Dry Aging 2 rib fillets.

Post by Pesto3 » Sat Mar 19, 2016 10:05 am

titch wrote:Where did you get your bags from?what size.
Did your Vac sealer work ok with it?
I got the Ribeye/Striploin Packet. It includes 3 bags and 5 vac-mouse strips.

I bought a sunbeam food saver from JB hifi $270 (I didn't have one already) (I'm not home till tomorrow. I will post the model number then) if you have a machine you can manually vacuum the air without sealing that will be fine.

If your machine only has the function to vac and seal you may find it hard.
Here is the link

http://www.drybagsteak.com/shop-all-umai-dry.php

There are demonstrations here on how you do the process as well as placing your order.

I think postage was around $20.

Let me know how you went



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