I was looking on this site for something on these topics. Can any of you reference me to a link or something you used that works? Thanks ahead of time!
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wet aging, dry aging help
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Administrator
- May 2014
- 19028
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
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- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
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- Brinkmann cabinet charcoal smoker (repurposed)
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- ThermoWorks fridge & freezer therms as well
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
From this page:
Wet-aged beef. The process of aging beef in an vacuum sealed bag, typically for about 28 days. The process differs from dry aging because the meat is kept sealed and does not shrink, but the enzymatic activity does change the flavor and texture slightly, although not as profoundly as dry aging.
Dry-aged beef. The process of aging meat, almost always beef ribeye and strip steaks, in a temperature and humidity controlled environment, where enzymes and molds work to dehydrate the meat and concentrate the flavors, often creating new, exotic umami-rich flavors, perhaps reminiscent of mushrooms, cheese, and even, at the extreme, prosciutto. Dry aged beef is hard to find, 28 days old is the most common age, and it is very expensive. See also wet-aged beef.
Here's Dr. Blonder's dry aging technique: http://www.genuineideas.com/Articles...agingMeat.html
And Serious Eats': http://www.seriouseats.com/2013/03/t...f-at-home.html
Meathead had talked about putting some info together on dry aging as well as reviewing some home products, not sure if he has gotten anything together on it yet, maybe if he gets the tag he can comment.
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Check out the UMai Dry bags at www.drybagsteak.com/. If you are half handy with a vacuum packer, the rest is pretty foolproof.
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Big fan of dry aged steaks. I was curious about doing it at home too and had the same aversion to poisoning myself. I invested in a Steak Locker (www.steaklocker.com) about a year ago and have produced some magnificent dry aged prime rib-eyes, aged anywhere from 30-40 days. There are much cheaper options available to "try it" if you're curious about dry aging at home. I highly recommend doing it.
Be warned: The taste is totally addicting and you will never again find it acceptable to spend $40 or $50 on a dry aged steak from a steakhouse when you can produce your own at home for less than $20. You will forever be disappointed in the quality of fresh steaks and even most dry-aged steaks from a restaurant.
I've become such a fan of dry-aging, I'm looking at purchasing an inexpensive band saw so I can dry age porterhouse, T-bones and strip steaks too.
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Originally posted by frijolefrito View PostSO thank you for this and now I'm going to be 1500 dollars poorer.
Second, know that dry aging has little to do with the equipment and everything to do with the process of controlling temperature, humidity, airflow and avoiding bacteria. The equipment you use to dry age only affects convenience of the process. The Steak Locker is about as simple and convenient as it gets...and that convenience comes with a price. Can you build a setup where you can adequately control temperature, humidity, airflow and bacteria? Of course.
However, for people like me who are inherently lazy...and also think it's uber-cool to see a large hunk of meat, illuminated by a blue antimicrobial light, dry aging behind a glass door...the Steak Locker is a nice, if not pricey, option.
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