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Meat-Up in Memphis 2021

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48 hr dry age steak

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  • OSB
    Club Member
    • Apr 2018
    • 191
    • SacTown

    48 hr dry age steak

    Has anyone here tried this dry age technique?

  • RonB
    Club Member
    • Apr 2016
    • 13147
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    That sounds interesting.


    • Steve B
      Club Member
      • Jun 2016
      • 3075
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      Hmmmmmmm 🤔. Maybe 🤔.


      • grantgallagher
        Club Member
        • Feb 2018
        • 1068
        • NJ

        certainly sounds worthy of experiment.


        • treesmacker
          Club Member
          • May 2018
          • 983
          • Grants Pass OR
            • Rec Tec Trailblazer RT-340
            • O-Grill 600 Portable Grill with O-Dock
            • Cuisinart 360 Griddle
            • Ooni Fyra (coming soon)

          Interesting - certainly looks good. Will look up Koji rice.


          • PappyBBQ
            Charter Member
            • May 2015
            • 496
            • Los Angeles
            • Equipment:
              Brinkman Gas/Charcoal duo with offset firebox
              Pit Barrel Cooker
              Maverick Remote Temperature Gizmo with Pit and meat probes
              Thermopen Instant thermo

            Veddy interesting...


            • FireMan
              Charter Member
              • Jul 2015
              • 7853
              • Bottom of Winnebago

              Well, the burning question? Who here will try it first.


              • Rfuilrez
                Club Member
                • Aug 2015
                • 171

                I’d be up for taking a whirl at this. Going to get some ordered and then pick up a tomahawk from sams.

                Girlfriend doesn’t like the texture of medium rare so I’ll probably get to eat it all myself. Oh well!


                • marc82much
                  Former Member
                  • Jun 2018
                  • 21
                  • Saint Louis, MO

                  Originally posted by OSB View Post
                  Has anyone here tried this dry age technique?

                  Just ordered some KOJI RICE! Thanks.


                  • OSB
                    OSB commented
                    Editing a comment
                    Can't wait to hear your results. If they have Koji rice at my international market I will be giving it a go soon.
                • Troutman
                  Club Member
                  • Aug 2017
                  • 7473
                  • aka Troutman Taco - Hanging Free in Tejas

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE

                  Although I'm not from Missouri, I'm still going to remain in the 'I'll believe it when I see it' camp. I understand and have read about the concept, it's accelerates the job that the natural enzymes would normally do during dry aging, that part I get. What I think is missing is the natural drying of the meat. The dehydration process where you loose 10-15% of your volume is due to evaporation of moisture. That intensifies the flavor of the meat, gives it that umami that the Japanese are always referring to.

                  I remain skeptical, will look forward to reports from anyone who tries this. For a proper comparison it should be compared to a good old 45 day dry aged piece of meat !!! Now having said all that, hey if something that normally takes weeks can be done in hours....that's genius !!!


                  • EdF
                    EdF commented
                    Editing a comment
                    It won't be the same, but that doesn't mean it won't be pleasant. I've used koji to make miso and some kind of Indonesian ferment whose name I can't recall at the moment. Good stuff. But not dry-aged beef.
                • sos2979
                  Club Member
                  • Jan 2017
                  • 124
                  • Lubbock, TX
                  • Deep in the MCS zone.
                    Currently have
                    Gas: Weber Genesis 330
                    Charcoal: Weber 22 Premium
                    Smoker: PBC
                    Toys: DigiQ, Thermapen thermometer, Lodge Griddle/Grill
                    Looking to acquire: SNS, and one of everything else

                  If it works as advertised it could save money. Buying dry aged steaks is always expensive and to do it yourself you need a big chunk of meet so you can trim off the outer parts. This would work on any steak even if it is already trimmed down meaning you don't have to buy an extra 2-3lbs of fat/trimmings to get what you want.


                  • EdF
                    EdF commented
                    Editing a comment
                    OK, I've done three subprimals (2 rib roasts, 1 loin roast) using the Umai bags. Yes, you lose weight. But from what I can tell, you'd lose that same weight while cooking something that was not dry-aged with normal methods. I think it's actually a wash in terms of yield. And the result is much better.

                    The pellicle tastes good. If it's too tough, use it to make stock. Or give the dogs a treat!

                  • Troutman
                    Troutman commented
                    Editing a comment
                    I agree, it’s a matter of taste but I like the pellicle, I leave maybe 50% of it on my steaks. Think of it as jerky, that’s essentially what it is !!
                • Potkettleblack
                  Club Member
                  • Jun 2016
                  • 1977
                  • Beautiful Downtown Berwyn
                  • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                    Thermometers: Thermapen / iGrill 2 / Fireboard
                    For Smoke: Chunks / Pellet Tube / Mo Pouch
                    Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                    Disqus: Le Chef - (something something something) - it changes


                  I am dubious of the dry age flavor aspect, though the drying clearly works.




                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
                  See more
                  See less
                  Meat-Up in Memphis


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