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I used Umai dry age bag to age ribeye roast for 29 days

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    #16
    A little off topic, but I read a post awhile back where someone said they put their slow cooker outside to render the fat due to the smell. Did I misread that? I can't find the post. I have a couple of bags on fat from my last brisket cook that I plan on rendering.

    Back on topic, I am ordering some of those bags today. That piece of meat searing in the CI looks awesome.

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    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      I do mine in a roaster pan set at 180. I don't think it smells bad at all..the old wise one I learned from said if you get it to hot it changes the color more brownish.. 175-180 keeps it nice and white..

    • klflowers
      klflowers commented
      Editing a comment
      Thanks for the tip. I’ll give it a go Backroadmeats

    #17
    @wcpreston: You mention 45 minutes at 225. What was the internal temp when you pulled the steak before searing, and did you let it cool before searing? Thanks, Daniel

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    • sos2979
      sos2979 commented
      Editing a comment
      I don't know what he did, but usually I'll go to 125 or so if I have a really hot sear area that will not continue to cook the steak much. If your just using a hot grill that may cook the steak more you may want to start at 115. That is for a final 130 medium rare. Adjust to your taste and searing method.

    • wcpreston
      wcpreston commented
      Editing a comment
      I went to 135, then did an ice bath before searing.

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