Here are some pics of a prime rib I dry aged last year and cut into steaks.
Day 1 and 2. Sitting in a fridge in the garage on a roasting rack. In the pan is rock salt. There is about 1" of space underneath the rack to the top of the salt, so the air can circulate all the way around.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
It was amazing! Total time from memory was around 38 days. There was quite a bit to cut off. Probably a half inch goes to leather, that's why I got it with the bones in. Next time I will look for a piece with a bigger fat cap.
The surface of the meat goes very waxy as the fibers shrink and everything closes up. It seems to seal itself in a crust after a couple of weeks. I borrowed a lot of ideas from Kenji Lopez-Alt's post on seriouseats.com. Plus I talked to some people at David Burke's Grillhouse in Chicago. Their dry aged beef is great.
Once you cut it open you get a very rich earthy smell. The meet had a huge triangle shape of fat running through the center so I cut a lot of that out and melted it and used it to baste the steaks at around 125, then i seared them over a hot fire. It's definitely something I want to try again. I've never had such tender steak.
This is where I got the idea from. It's a great article because it sorts the science from the bs!
Basically the same setup except I had the salt pan. The salt had turned to a hard crust by the end so I figure it must have absorbed some moisture and stopped the outside of the meat growing mold.
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