Dry aging a Finnish ribeye

[Henrik]

The bags are easier, given that you don’t have a dedicated fridge for the meat. And that goes a long way in my book 😄

[Henrik]

A bit too long for my palate, I usually do 20. But to each their own 😄

[Henrik]

Jim White - LoL! I plan on dry aging this a bit shorter than usual - 10 days only. Just to see what flavor develops (if any) in such short time.

[Oak Smoke]

Henrik I still haven’t tried your placing the meat over a bed of salt method yet. That is on my agenda for this spring. I finally have a refrigerator that I can dedicate to aging. Are the bags better?

[texastweeter]

Dry age is my jam. Go 60 days at 75% humidity, high airflow, and 37° for perfection in my opnion.

[58limited]

LOL. Just saw this in my youtube feed and commented on it before seeing your post here.

[Jim White]

So, in other words, it will always be Finnish, but when will it be finished?

[barelfly]

How many days are you going to age this great hunk of Finnish beef?

can’t wait to see and hear more!

[Henrik]

So, I went past a restaurant supplier chain that I frequently visit. They had a real nice ribeye from a premium supplier in Finland. I've heard a lot of good stuff about Finnish meat so I decided to try. Plus I rarely buy ribeye unless you can get the whole beef like this. This one weighed in at 2.9 kilos. I just patted it dry, put it in an dry aging bag and sucked the air out. Now it's in the fridge waiting for some days to go by.