As usual with me, I dont know if this is the right place to be asking this but Dry ageing Rigs seems like an Accessory to me? I 1st learned about dry aged beef from Good Eats (with Alton Brown, This show quickly became one of my favorites) he made it sound like the best beef on the planet! So I went looking for a way to do it at home! I came across a couple the 1st was UMAi (http://www.drybagsteak.com/) they used a vacuum seal bag that let moisture out but not back in. It seemed doable until I watched the video and my Vacuum sealer is an automatic one (meaning you put the edge in so far and when the device detects it it starts the process) So I sort of let it alone. Then I came across Go lb Salt (https://store.golbsalt.com/) they had a way you just put the meat above a pan full of their salt and it does the rest. But you really needed to only have that going in the fridge, nothing else besides I ended up buying 2 of their bacon salt bags (for making your own bacon) and was not impressed with the flavor or the company. So just now I found a 3rd The Steakager (https://thesteakager.com/) its a self contained device you put in your fridge and it has a brain that pulls out the right amount of moisture, a blue light to kill any bad bacteria and a place to add salt to absorb a lot of the moisture the 1st week to 10 days. Just wondering has anybody used any of these? is it worth dry ageing the meat? ( I of course mean the good cuts like ny strip or Ribeye or Fillet) I can get full primals at Costco but they are very pricey so wanted to know if anybody has had success with these or any others before I plop down the money (and then live on Ramon noodles for 3 or 4 weeks! I guess after noodles for that long anything would taste great!!) Any advice would be greatly appreciated.
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Well, if nothing else, we know why you have the screen name you chose.
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yes boftx I love Gadgets Anything that makes life easier is Awesome!! (I have a YouTube Channel named Gadjet Griller YouTube wouldn't let me use Gadget but Gadjet was ok??)
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I don't anything about the rigs you have checked out, or are considering, but I suggest finding a steakhouse that serves aged beef and chowing down on an aged steak before buying anything. I've heard that aged beef does not suit everyone's taste. It would be a shame to buy the gear and a pricey cut of meat only to find out that you don't care for the taste.Comment
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I sous vide the aged beef at 131 for 95 min or so, Then pan seared it for 40 (or so) sec a side and then chowed down! Wow from the 1st bite I was like this is what I remember Steak tasting like when I was kid (and had taste buds lol) -
GadjetGriller - thanx for the update. I'm glad you had a great hunk o' meat.
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I have used the Umai bags, and they work well.Very well, in fact. I use them for charcuterie, but with their transpiration rate, they do charcuterie well. So, since you need similar transpiration rates for dry aging, you will be fine. I don't dry age my steaks, but that is due to laziness and being busy cooking other peoples food...lolComment
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Thats Kool Strat50 I want to learn Charcuterie as well so they would be a Multitasker! although its kind of hard here in Texas where its 105 for 3 months a year and 50 degrees is the low most of the winter. I need a big walk in Fridge!! lol -
Thanks Strat50 I have decided to try the bags!(I watched a video on how to seal up those big bags using a sealer like mine so now not so afraid of it.) People were dry aging Sirloin? Gonna at least go for a NY Strip hopefully Costco will have a small primal Keeping fingers crossed
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My local supermarket has dry aged prime steaks. Not cheap but every once and awhile...On sale for about 15 bucks per lb. I to have thought about aging my own but I know there is some waste in the process. Often wonder if anyone dry ages choice grade?Comment
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Fine Swine A couple of videos I watched said dont worry about getting choice or better the dry ageing process turns select cuts into Prime tasting meats! I dont know if its true but would like to find out lolComment
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The Steaklocker looks cool. But is is expensive. If you live in a few areas, they have them at Sams for a significant discount until May 31. Wish I had done their Kickstarter and gotten it for 50% off.
There is a new KS called the Cave. It does the air and humidification control. You provided the fridge and drill into it. I'm backing it but not sure if it will fund or not.Comment
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Drbearsec Boy that Steak Locker is cool! but way out of my price range. But would love to have one Wow! Haven't got a chance to check out The Cave yet. (sorry about getting back to you late the site was down for a few days and I got sidetracked lol)Last edited by GadjetGriller; May 28, 2016, 06:57 PM. -
the Cave is intriguing but I think you are right that they are not going to reach their goal. I have a auduino Board may look into using that to control the temp and Humidity in the small fridge I already have?? Huuummm...
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Originally posted by GadjetGriller View Post
I call bullshit on that. I've had choice dry aged and prime dryaged and the prime is way way better. Remember... those ratings are about the marbelization... Dry aging adds character to the meat but it does not add marbelization.Comment
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I also noticed that comment on the video. Prime, pun intended, example of carnivorous myths. GadjetGriller @Drcearsec -
That is a good observation Drbearsec your right no marbling no taste! But it was on the internet! the internet dosnt lie...Does it?
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Backed the Steakager, and finally got around to getting a mini fridge to put it in. Actually, I got a minifridge before, but the SA didn't fit into it, so I had to return it, which was massively demoralizing, especially as I had it accidentally sent to work, instead of my apartment, which meant lugging it on the train and whatnot, but this is ranging very far from the story.
Choice ribeye just went in today. I think I'm gonna go 45 days. So, will report on results as I get them.
Full choice ribeye subprimal was ~17". Given the interior capacity, I had to cut it down to about 13.5". I was worried about fitting the whole monstrosity in with the top shelf in place, so I cut the 4.5 inches (at the widest part, not at the spinalis), into a steak and a bigger steak. Steak will be reverse seared, the bigger steak is doing a SV soak at 129* and will be seared from cold sometime this week. I did this needlessly, as I could have put small block on the top shelf without a problem I think.
I went choice because it was about $2/lbs lower than prime at Costco. For proof of concept, I went with the lowest per lbs longissimus dorsi sub primal they had. Ribeye won by a dime a pound. As I said, 45 days. Unless patience loses to curiosity.Comment
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I ended up getting the Steakager. It came in a post office priority mail box. It was much cheaper looking than what I could see in the Videos. In fact putting it together a couple plastic pieces broke?? fixed it and finally got it together!... -
when I measured the inside of my mini fridge I forgot that the door sticks into the main cabin and therefore couldn't shut the door I now have a new mini fridge that it fits in but the $ i was gonna use on Meat went to the fridge!! so gonna be a couple weeks before I can try it out. -
I saw that they are shipping them disassembled now. I was an early backer on KS and mine came completely assembled but without salt. And I did the same thing with the fridge.
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I have asked Dr. Blonder to test a variety of methods and tools, so sooner or later we ought to have something conclusive from him...Comment
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But a warning against Kickstarters and Indiegogo projects: We never recommend them and you should invest with caution. Meather is a great example of a product that took my money, is 6 months late, has not communicated with investors, is using our logo without permission, and when I complained to Indiegogo they did nothing except ask for documentation on my trademark.Comment
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Kickstarter is a very exciting but very frustrating platform. Meater is one example. I'm in on Misen knives, which is having a delay because of box cardboard hydration levels. Causing a major flip out from 4 out of 5 backers. In on the Field Skillet, which is having a QC problem, but they seem to be on it. Nomiku Wifi, over a year late, but fantastic. Nomiku was very late, but eventually delivered. Travel iron thing that was about nine months late.
With Kickstarter, be prepared for delays. With Indiegogo, total crap shoot.Comment
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