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Tri tip dry/wet age???

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    Tri tip dry/wet age???

    So far the only dry aging I've done (except charcuterie) is the ribeye roast from steakapalooza. I've got another one going now.

    As I was buying a tri tip yesterday, it got me thinking. Is dry aging a good idea for tri tip? What about wet aging?

    #2
    The only aging I find works great with my tri-tip is "sous vide aging."

    Comment


    • radshop
      radshop commented
      Editing a comment
      You just might win me over to the SV

    #3
    I have never seen a tri tip, but it doesn't look big enough to dry age in photos. You will have to trim off the dried bits, and I don't think you would wind up with much left. It you bought a tri tip vacuum sealed, wet aging should work.

    Comment


    • radshop
      radshop commented
      Editing a comment
      Good point - I'll go with wet aging. If I get adventurous, I might try dry aging one for a few days and see what it does for the flavor without creating a thick bark.

    #4
    SV is what I want to try on this type of cut next. I agree with RonB, tri-tip really isn't big enough to do a proper dry age.

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