Hello all,
I am wondering if anyone has tried to dry age their own beef roasts? I have been researching this somewhat extensively the last few weeks and have found opinions all the way from it's not safe to do at home all the way up to dedicate a refrigerator with an extra fan and put nothing else in that refrigerator ever.
Basically, it looks like there are a few viable options:
1. Dry age each steak with a wet paper towel for up to 10 days. - Doesn't make sense to me and I probably won't try this.
2. Suspend a whole roast on a wire rack sitting on a tray or dish in the refrigerator with sea salt lining the bottom of the pan to soak up moisture and odors.
3. Purchase dry age special bags which expel moisture, but don't allow odors to penetrate the bags. You put the whole roast in these bags and use a vacuum sealer to make sure the bags are touching the meat, which helps dry it out and age it. The whole roast goes on a wire rack in the refrigerator for up to 28 days or so. http://www.drybagsteak.com/
4. Just throw the roast in the refrigerator on a rack and don't worry about it until you can't stand not to eat it any longer.
Have any of you tried any of these options? My first thought is to do a side by side of number 2 and 3 in the same refrigerator. The critics of number 3 say that while the meat does dry out, it doesn't allow the oxygen to do its work on the meat which is what really creates the dry aging.
From what I am reading on Briskets, the opinion seems to be fairly uniform that dry aging your brisket won't help it because of the cook time and process of smoking. I may purchase a bone in Ribeye roast if I can find one or just a Ribeye roast and cut it in half and try both methods. Then do a blind taste test with my Guinea pigs who are always willing to try my cooking.
Any thoughts or anyone try to do their own dry aging?
Thanks,
Dinger
I am wondering if anyone has tried to dry age their own beef roasts? I have been researching this somewhat extensively the last few weeks and have found opinions all the way from it's not safe to do at home all the way up to dedicate a refrigerator with an extra fan and put nothing else in that refrigerator ever.
Basically, it looks like there are a few viable options:
1. Dry age each steak with a wet paper towel for up to 10 days. - Doesn't make sense to me and I probably won't try this.
2. Suspend a whole roast on a wire rack sitting on a tray or dish in the refrigerator with sea salt lining the bottom of the pan to soak up moisture and odors.
3. Purchase dry age special bags which expel moisture, but don't allow odors to penetrate the bags. You put the whole roast in these bags and use a vacuum sealer to make sure the bags are touching the meat, which helps dry it out and age it. The whole roast goes on a wire rack in the refrigerator for up to 28 days or so. http://www.drybagsteak.com/
4. Just throw the roast in the refrigerator on a rack and don't worry about it until you can't stand not to eat it any longer.
Have any of you tried any of these options? My first thought is to do a side by side of number 2 and 3 in the same refrigerator. The critics of number 3 say that while the meat does dry out, it doesn't allow the oxygen to do its work on the meat which is what really creates the dry aging.
From what I am reading on Briskets, the opinion seems to be fairly uniform that dry aging your brisket won't help it because of the cook time and process of smoking. I may purchase a bone in Ribeye roast if I can find one or just a Ribeye roast and cut it in half and try both methods. Then do a blind taste test with my Guinea pigs who are always willing to try my cooking.
Any thoughts or anyone try to do their own dry aging?
Thanks,
Dinger
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