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Dry Aging Brisket - UPDATE

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  • ddmcwhirter
    commented on 's reply
    I have both a rib roast and a brisket, aged about three weeks in their cryovac, and expect to slip them into the Umai bags soon. First time for dry aging. Results look marvelous!

  • barelfly
    commented on 's reply
    Man I can’t wait to hear how this comes out! That is beautiful dry aged color right there!

  • Henrik
    commented on 's reply
    That looks just like mine (surprise...). I have to say mine almost has a purple hue here and there, makes it look very dead...almost creepy. Still a few weeks to go.

  • Troutman
    replied
    Three weeks down, three weeks to go .....

    Click image for larger version

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  • Spinaker
    commented on 's reply
    I can't wait! Troutman wcpreston Henrik

  • Henrik
    commented on 's reply
    Yep, I have a 13 lb ribeye dry aging as we speak. Two more weeks, then it's time to dig in.

  • Troutman
    replied
    One week in, still soft but taking on a nice patina ....

    Click image for larger version

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  • wcpreston
    commented on 's reply
    I did a rib roast 30 days and WOW

  • Troutman
    commented on 's reply
    Dude....about time, gonna blow you away

  • Spinaker
    replied
    I need to get one on these bags and just do it. I have been talking about it too long. Got them ordered. Looking forward to aging a rib roast.

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  • Henrik
    replied
    So, almost 3 weeks in, here's a teaser photo. Not much to see, but it is getting smaller and darker in color. Dry aging in effect. Oh, the pain of waiting!

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  • Sweaty Paul
    replied
    Looking forward to seeing the progress from you both.

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  • wcpreston
    replied
    Me. Seat. Edge. Just saying

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  • Henrik
    commented on 's reply
    Yep, I'm with you. Advantageous, but perhaps not spectacular. To be continued... :-)

  • Troutman
    commented on 's reply
    Awesome, that needs to be done !!! I think we're going to find it advantageous to do but not as spectacular as the results we saw on other videos. But, we'll see !!

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