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60 Day Dry Aged 5 Bone Ribeye Roast in Umai Drysteak Bag
Posted on 2/12/17 at 6:21 pm
Posted on 2/12/17 at 6:21 pm
HUGE frickING FAILURE.... First disappointment in my BBQ lifestyle. I've been dry aging a 5 bone USDA Choice Ribeye Roast for 60 days. Cut two steaks and left a 3 bone roast. Smoked the roast and grilled the two steaks. Huge MEH... Super bland output even on the steaks with a reverse sear and basting in butter. The roast took on zero smoke. It tastes like tasteless beef with a sour hint. Having this thing take up space in the refrigerator for 60 days not worth it at all. I have I believe 2 UMAi Dry bags I can send to someone if they want to give it a shot.
3
Posted on 2/12/17 at 6:25 pm to OleWarSkuleAlum
should have used Cad's ,method for extra flavor.
Posted on 2/12/17 at 6:54 pm to OleWarSkuleAlum
I'm sure you know more than me, but was smoking the roast the best option? How much fat was left for that thing to really get tender?
Oh yeah, get a second fridge in your garage, duh. What'll you do when your brother in law gives you a side of venison one day?
Oh yeah, get a second fridge in your garage, duh. What'll you do when your brother in law gives you a side of venison one day?
This post was edited on 2/12/17 at 6:57 pm
Posted on 2/12/17 at 8:42 pm to OleWarSkuleAlum
I did a whole ribeye for 45 days. Didn't leave the bone in. Took that out and smoked another time. I was very pleased with the way it turned out. Almost melt in your mouth. In my research couple of articles said that 60 Daya or longer could cause the meat go take on a bad flavor. That's why I did 45. Do you think there was a problem with the bag sealing or maybe one of the bones poked a hole?
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