Well, I’ve been schooled. I’ve read that dry aging was best done in a small enclosed space with adequate air flow. Is this a new concept or am I out of touch? I hope it turns out well because dry aged beef is the bomb.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Excellent! You will enjoy this! Looks like a great roast!
one observation - if you can get the bag to make full contact all around the rib roast, you will get more even drying. Looks like the left side could be patted down a bit. Did you use a vac sealer to remove air and seal?
Oh this reminds me! Looks great to me. I have found that around the 45 day is my fave. I didn't notice a huge change at the 30 day mark. I have plenty of Umai bags. Gotta get some meat!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Maybe try to pat it down on those sides a bit, and place some twine around it to help get it to adhere? I’ve used panty hose on pork belly and Umai bags in the past just to keep the bag touching for the first few days, however I don’t know if that would fit around that roast.
I know the water bath trick is another great way to remove air. It looks like the main part has adhered nicely. So I’d hate for you to mess with it and then not get the same adhesion there.
and maybe someone else will provide some thought as well. Perhaps it’s a non-issue.
I have probably gone with umai on about 15-20 roasts, now I build a normal setup and go nekked. I would advise AGAINST the wet towel. You need more contact with the bags. If no vac sealer use dry aging wraps instead of bag. 60 days is my sweet spot. We don't eat unaged steak anymore, lol.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Hey that looks like it’s doing well! I can see the color change and seems like the outside is getting that rind (which is really good left on the steak!)
sorry I missed the update you posted a few weeks back. Not sure why I didn’t see that!
When I pull the roast from the bag, I’ll trim any funky parts, which is usually very little. From there, I steak it out, vac seal and freeze. I serve the steak as is and we eat rind and all. Occasionally there may be a piece that gets cut off or put in a napkin.
But you could also use the rind for burgers. I just say why not eat it on the steak after all the work that was done to get it to that point.
My local meat counter guy has offered me some rack space in their dry aging cabinet after new year for up to 3-8 lb roasts if I buy them from him as he always has a bunch left from the holiday stock and business really drops off on the expensive cuts till Valentine’s Day.
I told him he has a deal!
barelfly well, I was not planning on steaking it, nor cutting it into three main cuts due to the size. I think I started off with 8-9 pounds so wouldn’t really expect more than 4-5 pounds left uncut and less if I divide it up. I was just going to rub and smoke.
Oh yea! Just do that as a roast! That will be great! I’ve done that with the ends that don’t really steak out shape wise. Starting off with 8-9lbs, if you leave as is, I would imagine you will have a 7lb roast on your hands for a great meal!
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Last edited by STEbbq; December 30, 2022, 02:15 PM.
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