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-   -   Dry aged beef steaks (http://www.homebrewtalk.com/f172/dry-aged-beef-steaks-284894/)

happylush 12-03-2011 01:03 PM

Dry aged beef steaks
 
Does anyone have any experience dry aging a side of ribeye? I have a true t23 refrigerator and I would love to do this but I really need to learn what I am doing. Any information would be great!

Thanks!

dataz722 12-03-2011 04:13 PM

I have done a decent bit of reading about it but have never actually tried it. I would like to know how it turns out though.

jmp138 12-03-2011 05:15 PM

I have worked at a butcher shop for years and we simply bring in a whole ribeye, generally 20 lbs or so and set it in the walk in. A lot of places will have special humidity settings such, but we find that this works just fine.

After about a week, the ends will begin to brown out and look very dehydrated...this is good. All you are really doing in dry aging is drawing out moisture and concentrating flavor. I have gone up to about 30 days and they were fabulous. Just invest in USDA Prime or Choice beef at the minimum. Since you are concentrating the flavors, you want them to be top notch to begin with.

Oh, and you have to trim the end cuts off, that first 1/4 inch or so is unusable.

happylush 12-04-2011 11:56 AM

That sounds excellent. I was wondering how to humidity control the refrigerator. Do I need to sanitize the entire refrigerator before trying this? Also, when I select my beef from the butcher, is there anything that I need to ask for as far as age or hanging time? I really appreciate your help!

itsme6582 12-04-2011 12:27 PM

Good Eats has a show on this. A short bit on aing starts at 5 mins in.

jmp138 12-04-2011 03:04 PM

Ideally you would control the humidity and keep it rather low, but if you are just doing it at home its not going to be that big of a problem. Make sure you get bone in ribeyes. You will have to cut cowboy cut steaks out of it, but that bone will really retain the shape and integrity of the meat.

You don't have to hang it. When you visit your butcher, get the paper that is wax on one side and face that side towards the meat. You can simply sit it on this. Beef is hearty and takes well to aging, infections are rare and you can just slice off any questionable spots.

davefleck 12-05-2011 03:58 AM

I miss dry aged steak. Unemployment blows

Jacob_Marley 12-07-2011 05:17 AM

great technical video ... looks like he’s using a dedicated refrigerator that does not get constantly opened here...

this one uses expensive drybags but the finished, dry-aged cut steaks at the end of this video are killin me - check these out ...

quite a few other interesting videos ...
"dry aging" OR dryaging OR "aging steak" site:youtube.com - Google Search

itsme6582 12-07-2011 08:18 AM

I guess I didn't post that link. I sure am a lot of help. Jeez. Again, at the five minute mark.


happylush 12-24-2011 11:52 AM

I got my 18 lb whole bone-in ribeye today from a local farm. I'll let you know how it goes. Thanks for the help!


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