Dry aging beef
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John Gehringer Tyson and IBP are one in the same. I have four major packing plants within 90 miles of me.
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Tex_77 guess you didn’t see where I said that, Tyson has their fingers in all things meat. Chairmen’s reserve here is usually pork products.
John Gehringer yup, I sure missed that part of it! Pork around here is mainly SeaBoard, as they have a plant about 2 1/2 hours away.
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Joe Hell The sun is on the way, I have sun peeking through the clouds right now and the Nisqually river just crested at 10 feet above flood stage, it’s about 3 miles from me. They had to open the two dams to let the excess water out. My sister showed me a picture of Pendleton.
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Joe Hell The sun is on the way, I have sun peeking through the clouds right now and the Nisqually river just crested at 10 feet above flood stage, it’s about 3 miles from me. They had to open the two dams to let the excess water out. My sister showed me a picture of Pendleton.
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John Gehringer We don’t quite have sun peeking through yet but it’s not as dreary as it was moments ago. It looks like most of the rain has passed for now.
Jonathon Joe Hell Austin ClaytonD Here is a video Jess Pryles did on dry aging bags. I think I’d take the video with a big grain of salt at this point. I asked if she was using Umai dry age bags, and she wouldn’t state what brand of bags she was using. She also commented that she would have preferred to have dryaged bone-in ribeyes, because there would have been less trimming on the cap, which makes no sense, since the cap is on the opposite side of the bone.
I will mention that the fridge I am using is a spare fridge I just use for defrosting meat, and I cleaned it pretty throughly before I started this experiment. So I wont be picking up any refrigerator funk like she said hers did. Umai also states not to use mini fridges for aging, which she also recommends doing for a dedicated dry aging refrigerator. In her video she notes that see had the bag on a rack and it didnt seem that the side that was down aged as much as the side that was up, so I may flip my bag over once a week.
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I just did a small rib roast for the first time. But stupid me didn’t write the date I started and only when to take it out in my outlook calendar . So read it wrong so only dry aged for 30 days instead of 60. Ha ha oh well. Will see how it is.
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Stats77 Did you use a Umai bag to age? 60 days seems like a long time 45 days is about the longest I hear people say to dry age.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Stats77 Did you use a Umai bag to age? 60 days seems like a long time 45 days is about the longest I hear people say to dry age.
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Jonathon Well here is a day 3 picture
And a day 7 picture.
3 more weeks to go! -
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Tex_77 I used dry age wraps. Well maybe it’s good I screwed up and went 30 lol. I was going to get the Umai bags but read a lot about that there hard to seal with a food saver. The wraps came with a netting I put over the wrap.
Stats77 Where did you find the dry age wraps?
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With out further ado the beef is dry aging. I got lucky and scored a Chairman’s Reserve (Tyson’s branded beef program) Ribeye roll from the local Asian market, crazy I know, but it helps when you know the butcher there. I used Umai bags for this, and it was my first time using them, and I would say the instructions could use some improvements. The instructions suggest using a clean transfer method, in my opinion don’t waste your time or a bag doing this. The meat is entirely too wet, even after draining you can’t get a good seal. So after that failure I cut the bag open and dried it down with a paper towel and started again. It worked much better after it was dried down. I did a corner seal on the bag as the instructions suggest. The bags are rather tricky to get a good seal on in my opinion. I did use the “vac mouses” that are included and that greatly helped with sealing and being able to see the seal. After it was sealed I placed it in the fridge to age, now the question is, how long should I age it? Any suggestions?
Joe Hell Team-Blue Jonathon Austin
Tex_77 I have found the bags don’t hold a seal like vac sealing, they are a membrane. If they end up to loose I tie them up with butcher twine just to keep the bag tight. After curing for 3 days per pound, I then dry age to a 40% weight loss. After aging I vac pac for another 30 days to relieve case hardening and to equalize the moisture. I should also mention I do the whole primal cut and not individual steaks.
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Tex_77 I have found the bags don’t hold a seal like vac sealing, they are a membrane. If they end up to loose I tie them up with butcher twine just to keep the bag tight. After curing for 3 days per pound, I then dry age to a 40% weight loss. After aging I vac pac for another 30 days to relieve case hardening and to equalize the moisture. I should also mention I do the whole primal cut and not individual steaks.
Unionguy1019 We had no Trouble vac sealing our bag in a chamber machine. can you explain the Curing for 3 days per lb a little more? approx how long is it taking to get 40% weight loss? Do you find much difference in the 30 day wet age vs just cutting and trimming the steaks?
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Tex_77 I have found the bags don’t hold a seal like vac sealing, they are a membrane. If they end up to loose I tie them up with butcher twine just to keep the bag tight. After curing for 3 days per pound, I then dry age to a 40% weight loss. After aging I vac pac for another 30 days to relieve case hardening and to equalize the moisture. I should also mention I do the whole primal cut and not individual steaks.
Unionguy1019 So far mine appears to still be holding a good vacuum, I think they say that the most important thing is good meat to bag contact. With good contact, the bag should almost glue itself to the meat I think. I have see videos where people just zip tie the tops of the bags. So if I am understanding you correctly on 3 days per pound, for a 17 pound piece of meat you are aging for 51 days, then you continue aging until the meat weighs approximately 10 pounds? Most all of the recommendations I have seen say not to age past 45 days, on average how many days are you dry again for?
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Unionguy1019 So far mine appears to still be holding a good vacuum, I think they say that the most important thing is good meat to bag contact. With good contact, the bag should almost glue itself to the meat I think. I have see videos where people just zip tie the tops of the bags. So if I am understanding you correctly on 3 days per pound, for a 17 pound piece of meat you are aging for 51 days, then you continue aging until the meat weighs approximately 10 pounds? Most all of the recommendations I have seen say not to age past 45 days, on average how many days are you dry again for?
Tex_77 Prior to placing into UMAI bags, I do an EQ dry cure to my 109 rib. 2% salt 0.25% cure #1. Vacuum seal and cure for 3 days per pound. I then place into UMAI bag until I have a 40% weight loss. Dry aging whole primal cuts are different than individual steaks. Some have aged for over 60 days. After you remove the prime rib roll from the bone, slice into 3/4 inch steaks, I brush with EVOO and grill 2 minutes each side. Save the bones for a nice slow and low rib BBQ
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Jonathon Half way home to 30 days today.
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